Ingredients - makes 10 rolls
200g strong white bread flour
300g strong wholemeal bread flour
1.5 tsp salt
7g sachet yeast or 1tbsp dried active yeast
1 red pepper diced
1 heaped tbsp fresh thyme leaves
50g chopped walnuts
2 tbsp olive oil
300ml lukewarm water
100g Capricorn goats cheese cut into 10 x 10g pieces
- Reactivate the yeast according to pack instructions if using dried active yeast otherwise skip this step.
- In a large bowl mix together the flours, salt, thyme, red pepper and walnuts and then add the yeast, water and olive oil. Mix everything together into a dough and knead for 10 minutes until smooth and elastic. Take care not to let the peppers and nuts 'jump' out of the dough. Place the dough into a lightly oiled bowl and leave to rise for about an hour or until doubled in size.
- Knock back the dough and knead for a minute and then divide into 10 equal pieces, I like to weigh mine so they are all the same. Flatten out each piece of dough and place a piece of goats cheese in the middle, wrap the dough around the goats cheese and shape the dough into a ball. Place the rolls onto a non stick baking tray and cover with lightly oiled cling film and leave to rise for about 40 minutes or until doubled in size.
- Preheat the oven to 200C and then bake the rolls for 25-30 minutes, cool on a wire rack and then enjoy warm whilst the cheese is still melted and gooey.
Disclaimer: I was sent a hamper including Capricorn Goats Cheese to provide inspiration to develop new recipes, all opinions expressed are my own.
I've also entered this recipe into Bake Your Own Bread hosted by Heather from GirliChef, Michelle from Delectable Musings & Connie from My Discovery of Bread and also into yeast spotting. As I've used fresh thyme these rolls are also going into Herbs On Saturday hosted by Karen from Lavender & Lovage.