Ingredients
For the dough
- Strong white bread flour |500g|
- Fine salt |1 tsp|
- Dried yeast |7g|
- Treacle |2 tbsp|
- Warm milk |175–200ml| (200–220ml for vegan)
- Eggs |2| (2 tbsp oil for vegan)
- Softened butter |50g| (plant based for vegan)
For the filling
- Softened butter |100g|
- Marmite |2 tbsp|
- Dijon mustard |1 tbsp|
- Cheese of choice |150g| I used Red Leicester (or 200g vegan cheese and 2 tbsp nutritional yeast for vegan)
To finish
- Beaten egg |1| to brush on pre-baking
- Butter | | to brush on post-baking
Ingredients
For the salad
Method
Make the dough
- Combine the yeast and 50ml water in a small bowl
- Combine the flour, sugar and salt in a large bowl
- Add warm milk, eggs and softened butter
- Mix to a soft dough and knead 10-15 minutes until smooth and elastic
- Cover and rise 1-1½ hours until doubled in size
Make the filling
- Meanwhile mix the softened butter with Marmite, mustard and cheese
Shape the buns
- Turn the dough out onto a lightly floured surface
- Roll to a large rectangle about 1cm thick
- Spread with the cheese mixture
- Roll up tightly from the long edge
- Slice into 8 rounds then arrange cut-side up in a buttered baking dish
- Cover and prove for another 30-40 minutes until puffy
Bake
- Heat oven to 180°C
- Brush buns with beaten egg
- Optionally, sprinkle with extra cheese and bake 25-30 minutes until golden, risen, and bubbling at the seams
- Optionally brush with melted butter and sprinkle with chives
Method
The Method for the Recipe Content Goes Here
- Enter step one for the recipe here
- Enter step one for the recipe here and any further information.
- Enter step three for the recipe here.
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