- 100g unsalted butter, softened
- 450g strong white bread flour
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 7g sachet fast-action dried yeast
- 1 tsp golden caster sugar
- rapeseed oil, for the bowl and tray
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 tbsp polenta or cornmeal
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 1 garlic clove, grated
- 100g mozzarella, grated
- 50g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
Heat 280ml water in a saucepan for a minute until warm but not too hot to stick your finger in (don’t burn yourself!). Remove from the heat, then add 50g butter. Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or a tabletop mixer. Add the warm water and beat to make a soft dough. Knead for 10 mins by hand, or 5 mins in a mixer, until the dough feels stretchy and smooth. Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise for 1½-2 hrs, or until doubled in size.
Brush a large baking tray with oil and scatter over the polenta. Knock the air out of the dough. Pinch off small pieces (about the size of a walnut), then roll each piece into a ball and put on the baking tray. Leave a little space between each dough ball.
Heat oven to 180C/160C fan/gas 4. Cover the tray with oiled cling film, then prove for 30 mins-1 hr until the dough has doubled in size and the balls are touching. Mix the remaining butter with the garlic. When the rolls are ready to cook, brush the tops with the garlic butter and scatter with the cheeses. Bake for 25-30 mins until the dough balls are cooked through. Leave to cool for 5 mins, then serve.