I type this evenings post listening to the loud bangs of the surrounding fireworks, and catching the odd glimpse of the coloured skies lighting up with specs of blues and yellows and splashes of white light. I love November and always a bonfire weekend. I can’t say I’m one myself to put on a display, but I sure do love being in a cosy jumper, with some warming food, and watch them from the window in the comfort our home. What more could you ask for. And this year, our warming food was accompanied by these scrummy Cheesy Bonfire Rolls. With it’s fiery red colouring, and comforting texture, these rolls are perfect to use to mop up the remainder of soup that sits happily at the bottom of the bowl.These rolls are simple to make, they don’t include yeast and they don’t need rising time, which is perfect if you are in need of a little comfort or light snack in a bit of a hurry!
- 200g wholemeal flour
- 200g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 2 tsp cream of tartar
- 1 tsp salt
- 1 tsp caster sugar
- 25g butter, melted
- 300ml milk, at room temperature
- 175g cheddar, coarsely grated
- 3 tbsp pumpkin seeds
- 85g ready-roasted peppers from a jar, drained and chopped
- Heat oven to 190C.
- Simple sift the dry ingredients into a large bowl and make a well in the middle. Stir together the melted butter and milk, then pour into the well. Use either an electric mixer, or combine with your hands.
- Add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough.
- Gently knead to combine on the floured surface and then divide into 8 lumps and shape into rough rounds two finger-widths deep.
- Place the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling.
- Cool on a wire rack and eat while warm.
You’ll find that with this dough, it’s not the same consistency as your normal bread dough. I used a lot of extra flour for dusting, and to help prevent the dough sticking to the work surface. I learnt that you have to work quickly, and not over knead the dough. Work it for a couple of minutes and then divide your dough into the 8 sections. I found that this gave a really nice size to the rolls themselves. The dough will remain sticky throughout, so you can’t be afraid to get your hands dirty with this one!
The peppers and the cheese work together beautifully, and add a really nice twist to your traditional bread roll. I like the saltiness of the pumpkin seeds once they have been baked, the combination of flavours is almost a meal in itself. As well as dunking in a fresh warm bowl of soup, they also make a nice alternative for lunch rolls.
These really are so simple to make, and unlike traditional bread rolls, you can be eating them within the hour! The great things about these rolls as well, is that they are good for freezing, and to reheat, simple wrap the roll in foil and bake at 200C for about 30 minutes. Or pop it in the microwave! After all, there is nothing better then warm, crunchy, homemade bread on a winters evening!
How was your bonfire night? And what are our favourite foods to make for the occasion?