Stir the celery seeds into the bread
dough mix. Pour the milk into a jug, make
up to 325ml with water, then warm to
hand temperature (this is easy to do in
the microwave). Add to the bread mix
and bring together following pack
instructions. Leave to rise in a warm
place until about doubled in size.
Meanwhile, mix together 85g of the
cheddar, the Brie, apple and spring
onions, and season a little.
Divide the dough into 8 even pieces.
Roll a piece into a roughly 10cm-wide
circle (about the thickness of a naan),
then spoon an eighth of the cheesy
mixture into the middle. Gather up the
edges of the dough around the filling and
pinch together to seal firmly – you don’t
want it to burst while baking. Turn the roll
over so the pinched bit seals and squashes together underneath. Re-shape
a little if necessary. Repeat with the
remaining dough and filling, then sit on
floured baking sheets, spaced a little
apart. Cover with oiled cling film and set
aside in a warm place for 30 mins more.
Heat oven to 200C/180C fan/gas 6.
Brush the rolls with a splash of milk,
scatter with the poppy seeds plus a pinch
more celery seeds and the remaining
cheddar, then bake for 20-22 mins. Eat
warm or cold, with pickle.