Easy Cheesy Bread Rolls

An easy to do recipe from Annabel Karmel. Bake this kids recipe so you can have yummy rolls for your lunch..
Check out Anna's kids recipe book 'Mummy And Me'

You will need

• 1 x 7g (1/4 oz) fast-action yeast sachet
• 1 tsp sugar
• 150ml (5fl oz) hand-hot water
• 55g (2 oz) mature Cheddar cheese
• 30g (1 oz) Parmesan cheese
• 225g (8 oz) white bread flour, plus extra for dusting
• 1/4 tsp salt
• 1 tbsp sunflower oil (olive oil is OK)
• 1 egg
• sesame seeds, sunflower seeds,
• pumpkin seeds, and poppy seeds
• Makes 8 rolls (or 16 mini rolls)
• Bake at 200°C/400°F/ Gas Mark 6, cooked
• 1 beaten egg

1. Start with yeast

Put the yeast in a small bowl with the sugar.

Add 50ml (3 tbsp) of water and stir to dissolve the yeast.

Leave to stand for 5 minutes.

2. Grate the cheese

Meanwhile grate the Cheddar cheese on the large holes of a box grater, and grate the Parmesan using the fine holes.

3. Mix flour and yeast

Put the flour in a large bowl and stir in the salt.

Make a well in the centre and add the oil and the yeast liquid (this should be frothy).

4. Make into dough

Add the rest of water and mix to a soft dough (add a teaspoon of extra water if the dough is dry).

5. Knead until smooth

Add the rest of the water and mix to a soft dough. Add a teaspoon of extra water if the dough is dry.

Turn onto a floured surface and knead until smooth – this will take about 10 minutes.

Use the heel of your hand to work the dough.

6. Pat dough in circle & fold in cheese

Pat the dough out into a circle about 20cm (8 in) across.

Spread the grated cheeses over it, then fold the dough in half. Fold in half again, so that the cheese is enclosed.

7. Fold in half

Fold in half again so that the cheese is enclosed. Knead for 1-2 minutes more to work in the cheese.

8. Make into Balls

Divide the dough into 8 pieces (or 16 for mini rolls) and form each one into a ball.

Put on a lightly oiled baking sheet, about 5cm (2 in) apart, and press down slightly.

9. Leave to rise & brush with egg

Cover with a damp tea towel and leave in a warm, draught-free place for 40-45 minutes.

The rolls are ready to bake when they are roughly double their original size.

Preheat the oven after around 35 minutes. Beat the egg with a pinch of salt.

Uncover the rolls and brush the tops with a little of the beaten egg.

Sprinkle them with seeds, then put them in the oven 12 - 14 minutes.