Prep-time: 1hour 45 minutes
Cook time: 25 - 30 minutes
Makes 8 picnic rolls
For the dough:
300ml warm water
1tbsp brown sugar
2tbsp olive oil
7g sachet of dried yeast
500g strong white bread flour
Pinch of salt
For the filling:
2-3tbsp Branston Pickle (I used the small chunk variety)
4 slices of good quality ham
150g mature cheddar
1 small egg, beaten, to glaze
A little extra grated cheese, to decorate (optional)
- Place the water, sugar, olive oil and yeast into a jug a stir well. Leave this to one side for a few minutes. Meanwhile, sift the flour and salt into a large mixing bowl and create a well in the centre. Tip the yeast mixture into the centre of the well, then work the flour into it using a fork.
- Once the ingredients have combined to form a rough dough, tip the contents of the bowl onto a clean dry work surface. Knead by hand for 5-7 minutes, until all of the flour is incorporated and you have a soft, springy dough. Place the dough into a large oiled bowl, cover with clingfilm and leave in a warm place for one hour, until doubled in size.
- Whilst the dough is proving, prepare your filling. Slice the ham into strips and grate the cheese. Leave these to one side until ready to use.
- Tip the dough out onto a lightly floured surface and knock back, then split into 8 equally sized balls.
- Making one at a time, roll each ball out until around 5mm thick then spread a thin layer of pickle over the top, making sure to leave a space around the edges. Sprinkle on your other filling ingredients, then begin to roll the dough up Swiss roll style. Tuck the ends of the roll underneath to create and oval bun shape. Please the rolls on a floured baking tray and leave to prove for a further 30 minutes. Preheat the oven to gas mark 6.
- Once doubled in size, glaze the rolls with a little beaten egg, and sprinkle a little grated cheese on top of each one. Bake for 25 - 30 minutes until golden brown all over, then remove and leave to cool.