Flaky Cheesy Batons

METHOD

MAKING BY HAND

Make up the Premium White Bread mix to the instructions on the pack.
Do not mould as per instruction 3 on the pack but with a rolling pin, roll out the dough to a 30cm x 20cm rectangular sheet.
Spread half the margarine over two thirds of the sheet and sprinkle with one tablespoon of Parmesan cheese.
Fold the uncovered area of the dough to the middle of the spread area and then the final spread area over the top to create 3 layers of dough with two layers of filling.
Rest the dough for 10 minutes under plastic or a damp tea towel in a warm place.
Using the remainder of the margarine and Parmesan cheese, repeat stages 2 – 4.
Cover and rest for a further 10 minutes
Roll the dough out for a third time. Take both edges into the middle – like a book shape twice so you are left with a quarter of the original size.
Cover in plastic and place in the fridge for half an hour.
Roll the dough out to a 40cm x 25cm sheet, cut in half lengthways then cut 7 triangle shapes from each strip.
Taking the straight edge, roll up to a Swiss roll shape and place on a greased baking tray with the point of the dough against the tray.
Leave to rise in a warm place for 35 – 40 minutes or until doubled in size.
Sprinkle with the grated cheese and bake in a preheated oven at 210°c (430°f) gas mark 6½ for 18 – 20 minutes or until golden brown.