Saturday, 26 January 2013

Bedtime snack rolls

Dan's daily bedtime snack is one of his favourite things, so it was only a matter of time before he suggested making bread with bedtime ingredients. The bedtime snack in question is always the same: Salami, Cheese and Crackers. Which might sound quite flexible, but it's not. There's no point trying to serve up some German salami with a Jacob's cream cracker. And don't even think about Taleggio or Brie or Cheshire. What Dan means by 'salami, cheese and crackers' is, and must be: three slices of supermarket chorizo, a few bits of medium-strong cheddar cheese and two Fortt's Bath Oliver biscuits. Nothing else will do - so that's what went in to our snacky rolls.

We used the basic wholemeal bread recipe with the following extras.

Special ingredients
150g medium-strong cheddar cheese, grated
12 slices snacking chorizo, chopped
2 Fortt's Bath Olivers, finely crushed

Make the dough and leave it to rise for two hours, as normal. When it's ready, punch the air out and incorporate the cheese and chorizo by kneading it in a little at a time. When they are well distributed throughout the dough, divide it into 9 equal pieces, roll them into balls and lay out in three rows of three on a lightly oiled baking tray, with a bit of space between each. They will grow together while proving and baking so that you get that lovely soft area of ripped crumb on two or more sides of each. Place the tray laden with rolls into a clean plastic bag and leave to rise for an hour.

Newly prepared rolls
Risen, dusted and snipped rolls
Just out of the oven

In the meantime, crush the biscuits using the method demonstrated here by Daniel, and heat the oven to 200C (400F, gas 6). Just before putting the rolls in to bake, brush them with a little milk, scatter the biscuit crumbs on top and snip each one with a pair of scissors. (Dusting the rolls with the biscuit crumbs was the only way I could think of including the crackers without their disintegrating to mush.) Bake for 25-30 minutes, covering the baking rolls with greaseproof paper towards the end if they begin to brown too fast.

Dan's thumbometer - double yum
Lovely crispy rolls, thanks to the biscuit crumb, with a deep cheesy flavour. I might add a little more chorizo next time, but that's just nit-picking. Dan and I are very pleased with these. He says he's definitely having one at bedtime tonight.

Next day ... the rolls are even better. Chorizo flavour strong enough. Dan made the mistake of trying to eat two in quick succession. Now having a lie down. Next time, I think I'll make 12 rolls instead of 9, so they are properly snack sized.


  1. Oooh! Love this.... I tend to avoid baking anything because i'm so darn bad (I blame my oven). But this has inspired me. Thanks! x

    1. That's great, GvM. If you do try them, let me know how they turn out. Good luck.

  2. What a great blog - I too have been too scared of baking "proper" bread so far (despite being an enthusiastic cook with my own food blog: - and (also) being half Swiss(half German) I ALWAYS crave Brötchen/Weggli - so danke schön ihr beiden - und macht weiter so!

  3. Well, that's a coincidence. I'm half Swiss too - though English/Swiss Romande. Lived in the UK all my life. So glad you like the blog. We're both really enjoying the inventions. And I like the look of your blog too. Lamb tagine this week-end, perhaps.

  4. I love the idea that a nine year old has Bath Oliver biscuits every night! The rolls sound delicious.