Our Executive Chef Stephen Titman, shares his signature recipe for Flaky Cheese Breadrolls, one of the most popular at the restaurant. This recipe will create approximately 40 mini flaky rolls.
25g fresh yeast
100g butter diced
100g butter, rolled flat
Grated cheddar cheese
Mix the dry ingredients together.
Add the milk while mixing with a dough hook to form a dough.
Add a further 200g of butter and fold in a puff pastry method.
Leave to rest, then roll out and sprinkle with the grated cheese.
Roll into a roulade.
Cut into pieces around 2 inches long and place into buttered ramekins.
Leave to prove.
Bake at 180˚C for 10 minutes to cook until golden brown.