Roquefort & walnut rolls

Roquefort & walnut rolls

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(12 ratings)

Prep: 30 mins Cook: 20 mins

Easy

Makes 8
Use your favourite cheese in these delicious rolls from Great British Bake Off judge Paul Hollywood

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal492
  • fat27g
  • saturates10g
  • carbs46g
  • sugars1g
  • fibre3g
  • protein18g
  • salt1.42g
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Ingredients

  • 140g walnuts
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 100g wholemeal flour
  • 400g strong white bread flour
  • 14g sachet fast-action yeast
    Yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g roquefort cheese, crumbled
  • 2 medium eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

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Comments, questions and tips

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odelle
21st Oct, 2011
5.05
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
10th Oct, 2011
5.05
Gorgeous, we really enjoyed these with some Butternut Squash Soup
bethocallaghan
6th Oct, 2011
5.05
Easy to make and taste good.

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