Chorizo & Manchego rolls

Chorizo & Manchego rolls

Chorizo & Manchego Rolls These make a fantastic accompaniment to soup and are best eaten warm.

Makes 12 rolls

  • 500g strong bread flour
  • 7g salt
  • 10g fast action yeast
  • 20ml olive oil
  • 320ml water
  • 100g Chorizo de Bellota, cut into small cubes
  • 100g Manchego cheese cut into small cubes

Put the flour into a bowl and add the salt and yeast. Add in the water and olive oil to make a sticky dough. Turn the dough out onto your work surface and knead for 10 minutes (or you can use a stand mixer with dough hook). When you get a smooth stretchy dough place it into a large bowl, cover with clingfilm and allow to rise for a couple of hours until doubled in size. Tip the dough out and knock back by gently kneading.

Push the small pieces of Chorizo and Manchego into the dough and knead them in until well incorporated into the dough. Divide the dough into 12 equal size pieces.

Roll each piece into a ball and place on a baking tray lined with lightly floured baking parchment. Lightly flour the top of each roll, cover with clingfilm and allow to rise again for about 11/2 hours until doubled in size.

Bake in a hot oven (200c) for 20 minutes until golden brown and sound hollow when tapped on the bottom.

Cool on a wire rack. Reheat in a warm oven for a few minutes before serving.