Leek and cheddar rolls

Leek and cheddar rolls

How to Cook Bread
Peter Cassidy

These buns are almost a meal in themselves, with their cheesy top and savoury leek and mustard flavour. They would also work well accompanying a vegetable soup or filled with ham and pickles for picnics.


Quantity Ingredient
300ml milk, plus extra to glaze
20g fresh yeast
1 teaspoon caster sugar
250g wholemeal flour
250g strong white flour, plus extra to dust
2 teaspoons salt
60g butter
2 tablespoons wholegrain mustard
1 tablespoon oil, plus extra to grease
3 leeks
150g cheddar cheese
1 egg


  1. Bring the milk to scalding point in a small pan, then allow it to cool to tepid, about 38°C.
  2. In a small bowl, dissolve the yeast in 2–3 tbsp of the tepid milk, then stir in the sugar.
  3. Sift the flours and salt into a large bowl, tipping in any bran left in the sieve. Cut the butter into small dice and add it to the flour, then rub it in with your fingertips. Make a well in the centre of the flour and add the yeast mixture, mustard and the remaining tepid milk. Bring the dough together using a cutlery knife, adding a little extra milk or water if needed to make a soft dough.
  4. Transfer the dough to a lightly floured surface and knead for 5–8 minutes until smooth and elastic. Return the dough to the lightly oiled bowl and cover the bowl with lightly oiled cling film. Leave to rise in a warm place for about 1 hour until doubled in size.
  5. Meanwhile, finely chop the leeks and wash thoroughly in a sieve to remove any grit. Heat the oil in a small pan, add the leeks and cook over a gentle heat until softened, without browning. Remove the leeks from the pan and set aside to cool.
  6. Once the leeks have cooled, place them in a sieve and press down firmly with the back of a wooden spoon to drain away any liquid. Oil a large baking sheet and grate the cheese.
  7. Transfer the dough back to the work surface and flatten it out with your hands, then sprinkle over the cooled leeks and all but a small handful of the grated cheese. Fold over the dough to enclose the leeks and cheese and knead for 2–3 minutes, or until the leeks and cheese have been incorporated.
  8. Shape the dough into 10 evenly sized rolls and space them out on the prepared baking sheet. Cover loosely with lightly oiled cling film and leave to prove for 20–30 minutes. Meanwhile, heat the oven to 220°C.
  9. Beat the egg with a fork, sieve it and brush carefully over buns. Bake in the top third of the oven for 20–30 minutes, then remove from the oven, brush the buns with a little milk and sprinkle with the remaining grated cheese.
  10. Return to the oven and bake for a further 5 minutes, or until the cheese has melted and is golden brown. Transfer the buns to a wire rack to cool.
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