Ingredients
- Cheddar Cheese & Sundried Tomato Bread Mix 5 x 500g
- Wright’s 500g Cheddar & Sun Dried Tomato Bread Mix
- Lukewarm water 320ml
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Wendi Peters’ Cheddar Cheese & Sun Dried Tomato Rolls
- BAKE: 40m
- SERVES: 10
METHOD
Method
(Makes 10 rolls):
Place mix in a bowl or food mixer, add water and mix together for 5 minutes to form a ball of dough.
Place the dough on to a floured surface and leave for 5 minutes.
Knead and stretch for 2 minutes.
Mould into a ball, rest for 5 minutes.
Shape the dough and divide into 10 small balls, before placing on to a greased baking tray.
Cover with a damp cloth or cling film and leave to rise in a warm place for 30-40 minutes until the dough has doubled in size.
Preheat the oven to 230°C (450°F) or 210°C (410°F) for fan assisted ovens or Gas Mark 8.
Uncover and bake in the oven for about 15 minutes until the rolls are golden brown and sound hollow when you tap the base.
Turn out and cool on a wire rack.
“I would just like to put forward my compliments for the Cheddar Cheese & Sundried Tomato Bread Mix. I make rolls with it and eat them by themselves. No butter or anything. As as a pizza base it's amazing. Good work!! Thanks,"
Hannah
Deb's Tips
Enjoy with a steaming bowl of your favourite soup.