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