Ploughman’s Rolls with Cheddar, Brie, and Apple Filling Recipe

BySophie Carsel
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Introduction

Ploughman’s rolls offer a delightful twist on the classic British Ploughman’s lunch, encasing a savory mix of mature cheddar, creamy Brie, and crisp apple inside soft, fluffy bread. These rolls are perfect for picnics, lunches, or a comforting snack served with tangy pickle.

The image shows two small round bread rolls on top of two stacked old books with dark covers. One roll is whole with a golden brown crust topped with seeds, and the other is cut in half, revealing a soft white inside filled with chopped light yellow and orange vegetables. To the right, there is a clear glass jar filled with small pickles and white onions, and behind the rolls, there is a white bowl with a spoon inside, filled with a reddish-brown sauce on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 tbsp celery seeds, plus a few extra
  • 500g pack bread dough
  • 200ml milk, plus a splash to glaze
  • 100g extra-mature cheddar, grated
  • 85g English Brie or Camembert, diced
  • 1 small apple, cored and diced into small chunks
  • 2 spring onions, finely chopped
  • 1 tbsp poppy seed
  • Plain flour, for dusting
  • Pickle, to serve

Instructions

  1. Step 1: Stir the celery seeds into the bread dough mix. Warm the milk to hand temperature, then add water to make up 325ml. Pour this liquid into the bread mix and bring it together according to the pack instructions. Leave the dough to rise in a warm place until doubled in size.
  2. Step 2: While the dough rises, mix 85g of the grated cheddar with the diced Brie, apple, and spring onions. Season lightly to taste.
  3. Step 3: Divide the dough into 8 equal pieces. Roll each piece into a roughly 10cm-wide circle about the thickness of naan bread.
  4. Step 4: Spoon a portion of the cheesy filling into the center of each dough circle. Gather and pinch the edges of the dough firmly around the filling to seal and prevent bursting during baking. Turn each roll so the sealed side is down and reshape if needed.
  5. Step 5: Place the rolls on floured baking sheets, spaced apart. Cover loosely with oiled cling film and let them rest in a warm place for 30 minutes.
  6. Step 6: Preheat the oven to 200°C (180°C fan, gas mark 6). Brush the rolls with a splash of milk and scatter poppy seeds, extra celery seeds, and the remaining cheddar over the top.
  7. Step 7: Bake for 20-22 minutes until golden and cooked through. Serve warm or cold with a side of pickle.

Tips & Variations

  • Use a mix of cheeses such as Stilton or Red Leicester for different flavors.
  • If you prefer, swap the apple for chopped pickled onions for a tangier filling.
  • Make sure to seal the rolls tightly to avoid any filling leakage during baking.
  • Brush with egg wash instead of milk for a shinier, golden crust.

Storage

Store the rolls in an airtight container at room temperature for up to 2 days. They can also be frozen once cooled; thaw them at room temperature and reheat in the oven for a few minutes before serving to restore freshness.

How to Serve

The image shows two round bread rolls with a golden brown crust topped with sesame seeds. One roll is whole, while the other is cut in half, revealing an inside filled with small chunks of pale yellow cheese and light brown pieces. These rolls rest on an old book with a dark cover, placed on a white marbled surface. In the background, there is a white bowl filled with a reddish-brown food, and to the right, a clear glass jar filled with small pickles is visible. A spoon sticks out from the bowl. The setting has a rustic and cozy look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough from scratch instead of using ready-made bread dough?

Yes, homemade bread dough works well for this recipe. Use a basic white bread dough recipe that yields a soft and pliable dough for best results.

Can I prepare the rolls ahead of time?

You can assemble the rolls and refrigerate them before the final rising. Allow them to come to room temperature and rise fully before baking to ensure a light texture.

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Ploughman’s Rolls with Cheddar, Brie, and Apple Filling Recipe

★★★★★

4.8 from 121 reviews
  • Author: Sophie
  • Total Time: 1 hour 15 minutes
  • Yield: 8 rolls 1x
  • Diet: Vegetarian
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Description

Ploughman’s rolls are deliciously stuffed bread rolls filled with a savory mix of mature cheddar, creamy Brie, crisp apple, and fresh spring onions, all seasoned with celery seeds. These rolls have a soft, lightly spiced dough exterior, topped with poppy seeds and extra cheese, making them perfect for a hearty snack or a light lunch served with pickle.

Ingredients

Scale

Dough and Seasoning

  • 1 tbsp celery seeds, plus a few extra for topping
  • 500g pack bread dough
  • 200ml milk, plus a splash to glaze
  • Plain flour, for dusting

Filling

  • 100g extra-mature cheddar, grated (divided: 85g for filling, remaining for topping)
  • 85g English Brie or Camembert, diced
  • 1 small apple, cored and diced into small chunks
  • 2 spring onions, finely chopped
  • Seasoning to taste (salt and pepper)

Topping

  • 1 tbsp poppy seed
  • Extra celery seeds (a pinch)

Serving

  • Pickle, to serve

Instructions

  1. Prepare the dough: Stir 1 tablespoon of celery seeds into the bread dough mix. Warm the milk to hand temperature (approximately 37°C or 98°F) by heating in the microwave, then add water to the milk until the total volume reaches 325ml. Pour this liquid into the bread dough and combine thoroughly following the bread dough pack instructions. Leave the dough to rise in a warm place until it approximately doubles in size.
  2. Make the filling: While the dough is rising, combine 85g of the grated mature cheddar, the diced Brie or Camembert, diced apple, and finely chopped spring onions in a bowl. Season lightly with salt and pepper to taste and mix well.
  3. Shape the rolls: Divide the risen dough into 8 equal pieces. On a floured surface, roll each piece into a circle roughly 10cm (4 inches) wide and about the thickness of a naan bread. Spoon one eighth of the cheese and apple mixture into the center of each dough circle. Carefully gather the edges of the dough around the filling, pinching them together firmly to seal and prevent bursting during baking. Flip the roll over so the sealed edge is underneath, pressing gently to secure and reshape if necessary.
  4. Proof the rolls: Place the filled rolls on floured baking sheets spaced apart. Cover them with oiled cling film and set aside in a warm place for 30 minutes to allow a second rise.
  5. Preheat the oven and prepare rolls: Heat your oven to 200°C (180°C fan-assisted) or gas mark 6. Lightly brush each roll with a splash of milk. Sprinkle the rolls with poppy seeds, a pinch of additional celery seeds, and the remaining grated mature cheddar.
  6. Bake the rolls: Bake the rolls in the preheated oven for 20 to 22 minutes or until golden brown and cooked through. Remove from the oven and let them cool slightly.
  7. Serve: Enjoy the ploughman’s rolls warm or cold, ideally served with your choice of pickle.

Notes

  • Ensure the dough edges are sealed well to prevent filling leakage during baking.
  • Hand temperature milk is crucial to activate the yeast without killing it.
  • The rolls can be fully cooled and reheated gently before serving.
  • For an extra tang, add a teaspoon of mustard powder to the filling mix.
  • These rolls store well refrigerated for up to 3 days or can be frozen before baking.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Keywords: Ploughman’s rolls, stuffed bread rolls, cheddar cheese, Brie, apple, celery seed, snack, British recipe, baked rolls

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