Ramson and cheddar bread rolls

Ingredients

  • 325g strong bread flour
  • 1 tsp sea salt
  • 75g grated cheddar, plus extra for topping
  • 6 large ramson leaves, washed and finely chopped
  • 1/2 packet of dried yeast
  • 100ml water
  • 100ml milk
  • flour for dusting
  •  oil for greasing

Method

Mix the flour, yeast, salt, cheese and ramsons in a large bowl. Make a well in the flour and add the milk and water (warmed slightly until tepid). Gradually work the flour into the liquid then once combined, knead the dough on a floured surface for about 10 mins. Grease a bowl with oil, put the dough in it and cover with a damp tea towel. Put it somewhere warm to rise for about 1 1/2 to 2 hours. Knock back slightly, then divide the dough into 6 ovals on a baking tray, top with the extra cheese and leave to rise again until doubled in size (about 45 mins). Preheat the oven 220 degrees C and bake until golden, about 15 mins. Eat warm with butter!