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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
