I'm a hoarder of recipes from neatly indexed magazines and books to a bursting folder of internet bookmarks. With the intention of actually getting around to baking them all sometime...Most often, sometime never comes.
When I spotted a mention of this recipe in Olive's 10th Birthday edition (we're talking Autumn time last year), I'd already sussed the contents of my cupboards in order to bake these cheesy delights the very same day. For some reason, these rolls have stayed in my drafts ever since. This is by no means a reflection on how great they taste, because they truly are quite something.
If you love Marmite then you'll love these cheesy delights. Although, the half of my family who strangely don't like it enjoyed these rolls just as much as I did.
Marmite rolls
(Makes 12, recipe from Lulu's Notes)
600g plain flour
360ml water
12g salt
12g fresh yeast
125g Marmite
300g grated mozzarella
- For the dough, place the flour, salt and yeast in a bowl and mix well. Slowly add the water and mix until smooth. Leave to rest in the fridge for 5-8 minutes to precent it from proving and becoming too sticky to roll later.
- In a small bowl put the Marmite, add a small quantity of water and mix well until it becomes smooth and runny. This will make spreading the Marmite on the dough a bit easier.
- Lay the dough flat in a rectangular shape. The thickness of the dough should not be above half a centimetre. Start spreading the Marmite evenly over the dough, leaving an empty gap of about a centimetre on the edge that is directly in front of you.
- Sprinkle the mozzarella on top of the dough and then start rolling your dough from the edge furthest away from you. The rolling does not have to be too tight, but also be careful that it's not so loose that Marmite will run down the tray. You can pinch the closure line just to make sure it will stay properly sealed. Cut your roll into individual pieces and lay them flat on a baking tray.
- While your rolls are proving, heat your oven to 210 degrees and add an ovenproof bowl of water inside to create some steam. Once the rolls are about one and a half times their original size, remove the water from the oven and bake for 10-15 minutes.
