Chili Cheese Bread Rolls: Perfect for BBQ sandwiches
Delicious chili cheese bread rolls
Bread rolls are really easy to make even for the inexperienced cook. They make a great gift for any occasion and will impress everyone. Once you have the basic recipe down then making variations is very easy. I love these Chili Cheese Bread Rolls and they are my favorite so far. This recipe will make 12 nice size rolls, perfect for hamburgers.
- 500g/18oz Multigrain Bread Flour (Strong or Bread Flour)
- 320ml/11 fl oz Warm water
- 10g/3tsp Instant or dry active yeast
- 1tsp Salt
- 25g/1oz Unsalted butter – softened or melted
- 1 tbsp Honey
- Olive Oil
- 2.5 cups medium cheddar cheese – grated
- 3 red chilies – finely diced
- 1 red chili – finely sliced into rings
Now it’s time to cook your chili cheese bread rolls.
Heat your oven to about 50 degrees F or turn on your warming draw to a low heat.
Add the flour and salt to a mixer with a dough hook. If you don’t have one then mixing by hand is fine, it just requires a little more elbow grease. Stir the flour mixture a little to combine. In a jug, add the warm water (make sure it’s not too hot or you’ll kill the yeast), honey, butter and the yeast then stir to combine. Leave the yeast mixture for about 1-2 minutes to activate the yeast. Then pour the yeast mixture into the bowl with the flour and mix well. If you have a dough hook then leave it to kneed for 5 minutes or so after the ingredients are all combined. Often you need to use a spatular to help mix the ingredients at first.
Next, turn out your dough onto a lightly floured surface and kneed for 5-10 minutes but at least 5. There aren’t any secrets to kneading. Just fold over the dough and push away from you with the heel of your hand and repeat. You can Google techniques for kneading if you like, it’s quite interesting researching the variations. The dough will be very sticky at first but will smooth out as you kneed. Your hands will get quite messy too but that’s the fun part for me. Don’t be in a rush to add to much flour to get rid of the stickiness, see what happens as you kneed the dough.
Find a large bowl and add about a tablespoon of Olive Oil and grease the entire bowl. Lay out a large enough piece of saran wrap to cover the top of the bowl, add a little olive oil and spread evenly to coat the saran wrap. Put the dough into the bowl and cover the bowl with the saran wrap. Put the bowl into the pre heated oven or warming drawer (must only be slightly warm). If your kitchen is quite warm then you can leave the dough out to prove. Leave to prove for about an hour. You’ll know when the dough has proved enough by pressing gently on it. If it springs back then you can prove it a little more but if it doesn’t then it’s ready. Be careful not to over prove.
Next add the cheese and the red chilies to the dough and kneed in by hand until well combined.
Take two large cookie sheets and line with parchment paper.
Heat the oven to 220F
For the next stage it’s best to use a kitchen scale so you can make sure you’re rolls are all about the same size. Weigh the whole piece of dough and then divide by 12 (more or less if you want to adjust the size of the rolls). Now you can pinch off pieces of dough and weigh to see if it’s the right size and add or remove dough as needed. Once you have the right size piece of dough, on an un-floured surface, roll it around under the palm of your hand. Keep a loose cup shape with the palm and move in a circular motion while pressing down slightly. This should produce a nice even round shape. Put the roll onto the cookie sheet and repeat until all the dough has been rolled.
Cover the trays of dough with greased saran wrap and leave for about 30 – 45 minutes until proved again. As before, if you press gently on the dough you can tell if it’s proven enough. If it springs back then you need to prove it more but if it doesn’t then it’s ready for the oven. If you like a slightly softer, less crusty roll then you can dust the tops lightly with flour. It’s also good to cut a cross in the top of each roll but you need a very sharp knife for this. For decoration you can add the rings of chillies to the top of each roll.
Bake your chili cheese bread rolls for about 30 minutes or until they sound hollow when you tap the bottom.