Roquefort & walnut rolls

Roquefort & walnut rolls

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(9 ratings)

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Cooking time

Prep: 30 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 8

Use your favourite cheese in these delicious rolls from Great British Bake Off judge Paul Hollywood

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
492
protein
18g
carbs
46g
fat
27g
saturates
10g
fibre
3g
sugar
1g
salt
1.42g

Ingredients

  • 140g walnuts
  • 100g wholemeal flour
  • 400g strong white bread flour
  • 14g sachet fast-action yeast
  • 25g butter
  • 250g Roquefort cheese, crumbled
  • 2 medium eggs, beaten

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Method

  1. Place the walnuts in a food processor and pulse to chop finely; leave to one side. Put the flours, 10g salt, yeast, butter and 300ml water in a bowl, stir together and begin massaging the ingredients for a minute. If the mixture seems dry, add more water a tbsp at a time to make a soft but not sticky dough, then knead in the bowl for a further couple of minutes to bring the dough together.
  2. Tip the dough onto a lightly floured work surface and knead well for 10 mins before returning to the bowl. Cover the bowl with cling film and leave to rise in a warm place for 1 hr. Briefly knead the walnuts into the dough, then leave to rise in the bowl for a further 20 mins.
  3. Tip the dough out onto a lightly floured surface and roll out into a rectangle, approx 50 x 20cm, 1cm thick. Sprinkle the Roquefort evenly over the dough and lightly press in. Place the rectangle width-ways in front of you and roll up the rectangle like a Swiss roll. Cut into 8 equal sized pieces and place them onto a lightly greased baking tray, cut-side down. Cover with cling film and leave to rise for 1 hr.
  4. Heat oven to 220C/200C fan/gas 7. Brush each round of dough with the beaten egg and bake for 20 mins. Leave to cool for a few minutes and eat while still warm. These are delicious on their own or served with a soup or a chunky salad with apple in it.

Recipe from Good Food magazine, October 2011

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Comments

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jennaseymour's picture

Outstanding. Very pleased Christmas guests. They were huge though so next time will divide into higher number.

dorotheeklara's picture
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Made these today with leftover Christmas Stilton rather than Roquefort and everybody loved them. I didn't use 2 eggs either, one is plenty. Very yummie.

babsfazekas's picture
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These turned out very nice. I ended up leaving it to rise for a little shorter (instead of the final hour once rolled up, I just waited till the oven pre-heated) and it didn't seem to affect things. I love the texture of the chopped walnuts in the though. I had to use a blue cheese instead of the roquefort, and although I used a bit less that what the recipe calls for, it was still quite strong. It worked great this time as we had it with broccoli soup but next time I might use even less or a different cheese all together if I can think of one that's interesting enough. Anyway, we loved these and will make again.

babsfazekas's picture
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I'm making these tonight and am wondering if it really needs to rise a total of 2 hours and 20 minutes before it goes in the oven. The recipe says to let it rise for an hour initially, add the walnuts and wait another 20 minutes, add the cheese, roll it ip and let it rise ANOTHER hour. I'm new to baking but I used to watch my gran a lot and I don't remember her letting things rise for 2 hours. I'd appreciate suggestions.

megan67's picture

really easy to make and delicious although i did change a few things as I'm a student and didn't have the right ingredients! I changed the whole meal flour for plain as i had it in the cupboard and roquefort for a mixture of double gloucester and strong cheddar! Housemates loved it - having with broccoli soup now!!

orders123's picture
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really easy to make and deliious results...even the kids enjoyed them. would try with a different cheese next time or maybe i'll just make rolls. perfect with the pumpkin soup i had made.

j-miller's picture
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Seriously good, and fills the room with the loveliest aroma. I only used half the cheese to keep them healthier. This didn't seem to detract from the robust flavour. One egg also was more than enough for the wash.

odelle's picture
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Delicious, used pecans & chopped apricots....
Didn't use 2 eggs for egg wash, thought at first it must be part of recipe, so with the price of free range eggs just economized by brushing with milk with great results.
Thanks for another great recipe!
Odelle.

indieprincess's picture
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Gorgeous, we really enjoyed these with some Butternut Squash Soup

bethocallaghan's picture
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Easy to make and taste good.

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