Thursday, 10 May 2012

My own cheese and chive rolls

The smell and the flavour of these rolls is quite special.  Mr S was in need of some light and white bread!  So I devised this recipe and they also freeze very well, and wonderful filled with home baked gammon and salad, or with a large bowl of new season asparagus soup.  The chives are lovely and mild and growing well with all this rain.  I've used potatoes quite successfully in the past in soft sweet rolls, so thought of incorporating them into a savoury roll.  I much prefer bread fresh, but like variety, and keep bread frozen for just a week or so.

I used soft goats cheese and goats milk, but I guess you could use Philly and milk

300g strong white flour
160g Mashed Potatoes
150g goats milk warmed
40g soft goats cheese
1tsp sea salt
10g fresh yeast
3tbps chopped chives

Mix the potato with the milk, add the yeast.  Rub the goats cheese into the flour with the salt.  Combine all the ingredients together and knead well for 10 mins.  Add the chopped chives and distribute.  Leave the dough to rise until double.  Knock back and shape into 8 to 10 rolls.  Prove until well risen then bake in a preheated oven No 7 for 10 mins, and then reduce heat to No 5 and bake for a further 15 minutes or so until golden brown.

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