Cheesy Brioche Rolls Made With Vintage Cheddar

These cheesy brioche rolls make for the ideal brunch or lunch time treat. The recipe has been adapted from the one Chef Graeme introduced to Angama Mara.

Cheesy Brioche Rolls
Head straight on to the Recipe For Cheesy Brioche Rolls

I am not one for browsing around a shopping mall too often. It is something that I will do with friends. But when alone I do the bare amount possible. However, on my first day of leave I had some time to kill. And there were a few things I needed to try and find. I parked in the underground section of our local shopping centre and ambled along. My first stop was to look for a tea strainer. This good old fashioned item is not that easy to find. And the one I have seen does not look like it will last a month. After that I chose a few dresses. But due to Covid restrictions I could not try them on. After paying for them I went to another clothes store to see what they had. And as their change rooms were open I tried on the dresses.

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It was here that my lovely calm morning came to a halt. A customer called to say he needed goods. And so I stopped looking at stuff and headed straight to do my shopping. I was waylaid at a candle stand but dragged myself away before making up my mind. As soon as I started my shopping another customer called so now I really had to motor on. I bought the few items I needed and then went to the pharmacy. As there was no queue I collected my prescription, only to be faced with a wait to pay. By this time I had decided what to buy from the candle lady and I was trying to do that as quickly as possible. By this time the crowds had arrived and I raced through the entire Mall just to get out of there and avoid too much contact!


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Cheesy Brioche Rolls

These can be made in batches as and when you need them
Recipe Category: Baking, Bread
All Rights Reserved: Adapted from Out Of An African Kitchen page 62

Ingredients

for the yeast

  • 96 g flour
  • 14 g instant dried yeast
  • 125 mls tepid water

for the rolls

  • 500 g butter
  • 510 g flour
  • 45 mls fructose
  • 15 mls fine salt
  • 8 eggs
  • 300 g vintage cheddar, grated

Method

for the yeast

  • Place the flour and yeast into a stand mixer bowl and mix with a dough hook for 1 minute
  • Add the water and mix until combined
  • Cover and leave to prove for 3 hours

for the rolls

  • Place the butter into a microwave save dish and microwave until melted
  • Set aside to cool while you carry on with the recipe
  • Add the flour, fructose and salt into the stand mixer bowl with the yeast mixture
  • Use a dough hook and mix for 5 minutes on the lowest speed setting
  • Set the speed up one notch and add the eggs, one at a time until combined
  • Slowly pour in the cooled butter and mix until combined
  • Add the cheese and mix in, scraping down the sides if needed
  • Cover and refrigerate for a minimum of 6 hours and a maximum of 5 days

To bake

  • Remove the dough from the fridge and weigh out 45g pieces
  • You can use an ice cream scoop to do this, or shape into balls by hand
  • Place each piece into a greased muffin tin and cover with lightly oiled cling film
  • Set aside to prove until doubled in size
  • Preheat the oven to 220° Celsius
  • Place the muffin tray into the oven and bake for 15 minutes
  • Remove and place the rolls onto a wire rack to cool slightly before serving

Nutrition

Serving: 48rolls
Inspiration published on Lavender and Lime January 20:

Do you browse around a shopping centre as a matter of habit?


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