Roquefort & walnut rolls

Roquefort & walnut rolls

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

Difficulty and servings

Easy

Makes 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 20 mins

Freezable

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.

Per serving

492 kcalories, protein 18g, carbohydrate 46g, fat 27 g, saturated fat 10g, fibre 3g, sugar 1g, salt 1.42 g

Recipe from Good Food magazine, October 2011.

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Latest comments and suggestions

  • Binder photo Beth

    06 October 2011

    Beth rated and commented on this recipe

    5 stars

    Easy to make and taste good.

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  • Binder photo IndiePrincess

    10 October 2011

    IndiePrincess commented on this recipe

    Gorgeous, we really enjoyed these with some Butternut Squash Soup

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  • Binder photo IndiePrincess

    10 October 2011

    IndiePrincess rated this recipe

    5 stars

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  • Binder photo Odelle

    21 October 2011

    Odelle rated and commented on this recipe

    5 stars

    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.

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  • Binder photo John

    30 October 2011

    John rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Orders123

    07 November 2011

    Orders123 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo megan

    26 January 2012

    megan commented on this recipe

    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!!

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  • Binder photo Kasia

    04 February 2012

    Kasia rated this recipe

    4 stars

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  • Binder photo Inkypink

    08 February 2012

    Inkypink rated this recipe

    5 stars

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  • Binder photo Babka the Brave

    24 March 2012

    Babka the Brave commented on this recipe

    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.

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  • Binder photo Babka the Brave

    24 March 2012

    Babka the Brave rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Rezepte

    02 January 2013

    Rezepte rated and commented on this recipe

    5 stars

    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.

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  • Binder photo JenS

    19 January 2013

    JenS commented on this recipe

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

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Difficulty and servings

Easy

Makes 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 20 mins

Freezable

Ingredients

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Per serving

492 kcalories, protein 18g, carbohydrate 46g, fat 27 g, saturated fat 10g, fibre 3g, sugar 1g, salt 1.42 g

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