Cheese and chorizo rolls

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Makes 8–10

From The Hairy Bikers' Comfort Food


  • 500g/1lb 2oz strong white flour
  • 7g instant yeast
  • 1 tsp salt
  • 1 tsp sugar or honey
  • 2 tbsp olive oil
  • 300ml/10fl oz tepid water
  • 50g/1¾oz chorizo, finely chopped
  • 100g/3½oz hard cheese (such as cheddar or gouda), grated
  • 2 tbsp finely snipped chives (or finely chopped thyme, oregano, parsley)
  • 1 free-range egg, beaten, for glazing


  1. Put the flour, yeast, salt and sugar (or honey) in a bowl and drizzle in the olive oil, then the water, mixing together until it comes together as a dough. Add the chorizo, 50g/1¾oz of the cheese and the chives (or other herbs).

  2. Knead in the bowl for a minute until the additions have worked in a little, then knead on a floured surface until the dough is smooth. Return to the bowl, cover with a damp cloth or cling film and leave to rest somewhere warm for 1½ –2 hours, until doubled in size.

  3. Preheat your oven to its highest setting. Knock back the risen dough and divide into 8–10 even pieces. Knead and shape into balls, then place in a 28cm/11in diameter cake tin or a small roasting tin, which has been lined with greaseproof paper. Cover with a damp towel again and leave to rise for another 20–30 minutes, or until risen and squashing together.

  4. Brush lightly with the egg glaze (you need a very light touch if the bread dough is at all puffy and springy), then sprinkle over the remaining 50g/1¾oz cheese. Bake in the oven for 20–25 minutes, or until cooked through and a golden-brown colour. They should feel slightly hollow. Serve warm from the oven or cold.