These tasty rolls make a great accompaniment to any meal, especially ones with a rich sauce that they can be dunked in to! The mustard seeds, which have been used in Indian cooking for generations, add a spicy twist to a traditional cheesy bun. These rolls taste best warm, served straight from the oven.

Prep time: 1-2 hours
Cooking Time: 20 minutes
Makes 10 small rolls

Ingredients 

250g strong white flour
7g dried yeast
1 teaspoon salt
3 teaspoons mustard seeds
1 tablespoon rapeseed oil, plus a little more for greasing
20g parmesan, grated
50g mature cheddar, grated
200ml water

Method

  • Place the flour into a large bowl and rub in the yeast with your fingertips
  • Add the salt, oil, mustard seeds, parmesan and water and combine until the mixture forms a dough (adding more water if it feels a little dry)
  • Tip the dough onto a lightly oiled surface and knead for around 5 minutes, or until it feels smooth and more elastic
  • Return the dough to the bowl, cover with a tea towel, and leave to rise for around an hour, or until the mixture has doubled in size
  • Grease a 7-inch round cake tin with rapeseed oil
  • When the dough has risen, place it onto a lightly oiled surface and divide into 10 equal pieces
  • Roll each piece into a ball and then place the balls into the cake tin, leaving a small gap between each one
  • Cover the cake tin with a tea towel and leave the buns to rise for around 30 minutes, or until they have noticeably puffed up and are now touching
  • Pre-heat the oven to 180°C
  • When the rolls have risen, sprinkle over the cheddar and bake for around 20 minutes, or until the cheese is slightly burnished
  • Cool the rolls a little in the tin before removing and serving

Top tip 

Different flours will absorb different amounts of liquid. Add ¾ of the liquid to the mixture at first and then if the dough feels a little dry, you can always add some more

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