Cheesy Apple and Brie Ploughman’s Rolls Recipe

ByBen Miller
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Introduction

Ploughman’s rolls are a delicious twist on the classic British ploughman’s lunch, combining cheesy, tangy fillings wrapped in soft, homemade bread. These rolls are perfect for a light lunch or picnic, served warm or cold with a tangy pickle on the side.

The image shows two round buns with a golden-brown crust topped with sesame seeds, one is whole and the other is cut in half to show the inside. Inside the cut bun, there are small pieces of cheese and diced yellow vegetables, creating a light, soft inner layer contrasting with the crust. The buns rest on stacked old books with paper under them on a white marbled surface. In the background, there is a white bowl filled with a chunky brown sauce and a white jar full of small pickles and white onions. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

  1. Step 1: Stir 1 tablespoon of celery seeds into the bread dough mix. In a separate jug, pour the 200ml milk and top up with water to reach 325ml total. Warm this liquid to hand temperature, then add it to the bread mix and combine according to the pack instructions. Cover and leave in a warm place to rise until doubled in size.
  2. Step 2: While the dough rises, mix together 85g of grated cheddar, the diced Brie or Camembert, diced apple, and chopped spring onions in a bowl. Season lightly to taste.
  3. Step 3: Once the dough has risen, divide it into 8 equal pieces. On a floured surface, roll each piece into a roughly 10cm-wide circle about the thickness of a naan.
  4. Step 4: Spoon one-eighth of the cheese and apple mixture into the center of each dough circle. Carefully gather up the edges around the filling, pinching firmly to seal so the filling doesn’t escape during baking. Turn each roll seam side down and gently reshape if needed. Place the rolls on floured baking sheets, spaced apart.
  5. Step 5: Cover the rolls with oiled cling film and leave in a warm spot for 30 minutes to rise further.
  6. Step 6: Preheat the oven to 200°C (180°C fan)/gas mark 6. Brush the rolls with a splash of milk, then sprinkle with poppy seeds, a pinch of celery seeds, and the remaining grated cheddar.
  7. Step 7: Bake the rolls for 20–22 minutes until golden and cooked through. Serve warm or cold with pickle on the side.

Tips & Variations

  • For extra flavor, try adding a little mustard powder or finely chopped fresh herbs like thyme to the filling mixture.
  • You can substitute the apple with pear for a different fruity touch.
  • If you don’t have bread dough, use your favorite pizza or bread dough recipe as a base.
  • Try adding chopped ham or cooked bacon to the filling for a meaty variation.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 3 days. Reheat gently in a low oven or microwave before serving. These rolls freeze well—wrap individually and freeze for up to one month. Thaw completely before reheating.

How to Serve

The image shows a white bread roll cut in half, with the inside filled with small pieces of light yellow cheese layered with some light green and orange bits, likely herbs or vegetables. The top of the roll is golden brown with a sprinkle of seeds, and the texture looks soft and fluffy inside. Behind the bread, there is a clear glass jar filled with small pickles and mustard seeds, and a white bowl with a spoon, holding a reddish-brown chunky sauce. Everything is placed on an old book with a rustic white wooden surface as the base, but the background and surface should be imagined as white marble. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made bread dough for this recipe?

Yes, store-bought bread dough works perfectly and makes this recipe quick and easy. Just follow the rising instructions on the package.

Can these rolls be made vegetarian?

Absolutely. The recipe as written is vegetarian-friendly since it contains cheese, apple, and spring onions. Just be sure any added pickle or sides are vegetarian as well.

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Cheesy Apple and Brie Ploughman’s Rolls Recipe

★★★★★

4.9 from 96 reviews
  • Author: Ben
  • Total Time: 1 hr 22 mins
  • Yield: 8 rolls 1x
Print Recipe

Description

Ploughman’s rolls are a delightful savory treat combining soft bread dough filled with a flavorful mixture of mature cheddar, creamy Brie, crisp apple, and fresh spring onions. These rolls are seasoned with celery seeds, topped with poppy seeds, and baked until golden, making them perfect for a warm snack or a light meal served with pickle.

Ingredients

Scale

Dough and Seeds

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

Filling

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

Topping

  • 1 tbsp poppy seed
  • pickle, to serve

Instructions

  1. Prepare the dough: Stir 1 tablespoon of celery seeds into the bread dough mix. Pour the milk into a jug, then add water to make up 325ml total liquid and warm to hand temperature. Add this to the bread mix and bring together following the pack instructions. Leave to rise in a warm place until the dough doubles in size.
  2. Make the filling: Combine 85g of the grated cheddar, diced Brie or Camembert, diced apple, and finely chopped spring onions in a bowl. Season lightly with salt and pepper to taste.
  3. Shape the rolls: Divide the risen dough into 8 equal pieces. Roll each piece into a roughly 10cm-wide circle about the thickness of a naan bread. Spoon one-eighth of the cheesy filling mixture into the center of each circle.
  4. Seal the rolls: Gather the edges of the dough around the filling and pinch firmly to seal, ensuring no filling escapes during baking. Flip the roll over so the sealed side is underneath, pressing to squash and reshape as needed. Place the rolls on floured baking sheets, spaced apart.
  5. Second rise: Cover the rolls with oiled cling film and set aside in a warm place for 30 minutes to allow them to rise again slightly.
  6. Preheat the oven and prepare topping: Heat your oven to 200°C (180°C fan)/gas mark 6. Brush the rolls with a splash of milk. Scatter the tops with poppy seeds, a pinch more celery seeds, and the remaining grated cheddar.
  7. Bake the rolls: Bake for 20-22 minutes until golden brown and cooked through. Remove from the oven and allow to cool slightly.
  8. Serve: Serve the Ploughman’s rolls warm or cold accompanied by pickle for an authentic British snack experience.

Notes

  • Ensure the dough is properly sealed around the filling to prevent bursting during baking.
  • Warming the milk and water mixture to hand temperature helps activate the yeast and improves dough rise.
  • The apple adds sweetness and moisture; feel free to substitute with another crisp apple variety if desired.
  • These rolls can be made ahead and reheated gently before serving.
  • Prep Time: 30 mins
  • Cook Time: 22 mins
  • Category: Snack
  • Method: Baking
  • Cuisine: British

Keywords: ploughman’s rolls, cheesy bread rolls, savory filled rolls, British snack, cheddar and brie rolls

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