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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the rolls: Bake for 20-22 minutes until golden brown and cooked through. Remove from the oven and allow to cool slightly.
- 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
