Name: Roquefort & walnut rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes 8
Cuisine: British
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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Roquefort & walnut rolls

Roquefort & walnut rolls

Good Food team

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Makes 8

Easy

Prep: 30 mins

Cook: 20 mins

A star rating of 4.8 out of 5.14 ratingsRate

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

Freezable

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Spiced carrot & lentil soup

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal492
fat27g
saturates10g
carbs46g
sugars1g
fibre3g
protein18g
salt1.42g

low

Method

step 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.
step 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.
step 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.
step 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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A star rating of 4.8 out of 5.14 ratings

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