Ploughman’s rolls

Ploughman’s rolls

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 40 mins Cook: 22 mins Plus rising and proving

Skill level

Easy

Servings

Makes 8

Bake your own bread buns and fill them with classic cheese ploughman's ingredients for an inspired lunch

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
250
protein
12g
carbs
32g
fat
9g
saturates
5g
fibre
2g
sugar
3g
salt
1g

Ingredients

  • 1 tbsp celery seeds, plus a few extra
  • 500g pack bread dough
  • 200ml milk, plus a splash to glaze
  • 100g extra-mature cheddar, grated
  • 85g English Brie or Camembert, diced
  • 1 small apple, cored and diced into small chunks
  • 2 spring onions, finely chopped
  • 1 tbsp poppy seed
  • plain flour, for dusting
  • pickle, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Stir the celery seeds into the bread dough mix. Pour the milk into a jug, make up to 325ml with water, then warm to hand temperature (this is easy to do in the microwave). Add to the bread mix and bring together following pack instructions. Leave to rise in a warm place until about doubled in size.
  2. Meanwhile, mix together 85g of the cheddar, the Brie, apple and spring onions, and season a little.
  3. Divide the dough into 8 even pieces. Roll a piece into a roughly 10cm-wide circle (about the thickness of a naan), then spoon an eighth of the cheesy mixture into the middle. Gather up the edges of the dough around the filling and pinch together to seal firmly – you don’t want it to burst while baking. Turn the roll over so the pinched bit seals and squashes together underneath. Re-shape a little if necessary. Repeat with the remaining dough and filling, then sit on floured baking sheets, spaced a little apart. Cover with oiled cling film and set aside in a warm place for 30 mins more.
  4. Heat oven to 200C/180C fan/gas 6. Brush the rolls with a splash of milk, scatter with the poppy seeds plus a pinch more celery seeds and the remaining cheddar, then bake for 20-22 mins. Eat warm or cold, with pickle.

Recipe from Good Food magazine, January 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips