Cheddar cheese and olive rolls

THESE rolls started life in Paul Hollywood’s Bread book as Stilton and bacon rolls. But we were out of Stilton and bacon come to that (and I have a vegetarian for a wife). So I adapted the recipe to use available ingredients and to suit the available wife

Makes eight rolls

250g strong white flour
3g salt
5g fast-action yeast
30g unsalted butter at room temperature
160ml lukewarm water
About ten Pimento olives, thinly sliced
70g cheddar, grated

Place flour and salt in a bowl, cut butter into small pieces and rub in. Add most of the water and knead, adding the rest if the dough is too dry.

Knead for five to ten minutes, place in large bowl, cover with cling film and leave for two to three hours. Tip risen dough on to a lightly floured surface and knock back, deflating the dough and folding it in on itself a number of times.

Then add the sliced olives and most of the grated cheese, making sure everything is well mixed. Roll dough into a sausage and divide into eight equal parts. Form each part into a tight roll beneath the cupped palm of one hand.

Place rolls on a baking sheet covered in baking parchment, with one roll in the middle and the others surrounding it, so that they are almost touching.

Cover with oiled cling film or a large plastic big and leave for one hour to 90 minutes. Scatter over the remaining grated cheese and then bake at 220C for 15 to 20 minutes. Place on wire rack and leave to cool.