Chilli cheese rolls

I love baking fresh rolls and developing new recipes, and I don't think I have published any roll recipes here recently. What can be nicer than have a homemade breakfast roll, or take one to work and enjoy the next morning. Rolls also make a brilliant company for soups. This recipe combines spicy cheesiness with the earthy rye. I used a Cheddar that has already been seasoned with chilli, but nothing stops you from using Cheddar and chilli separately.

For 8 small rolls:

200 g mature chilli Cheddar

100 g rye flour

100 g wheat flour

1 tbsp dry yeast

1 tsp salt

1 tbsp olive oil

250 ml warm water

First mix the dry ingredients together and crumble the chilli cheese into the mix. Add warm water and olive oil and knead to a dough.

Let the dough rise for about one hour under a teatowel at a warm place.

Divide the dough into small rolls and place them on a baking tray.

Bake at 200C for about 30 minutes until fully baked throughout and crispy on the outside.

Enjoy!

Your VegHog