{"id":20530,"date":"2022-03-21T08:00:51","date_gmt":"2022-03-21T08:00:51","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=20530"},"modified":"2022-07-05T15:05:36","modified_gmt":"2022-07-05T14:05:36","slug":"marmite-cheese-rolls","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2022\/03\/21\/marmite-cheese-rolls\/","title":{"rendered":"Marmite Cheese Rolls!"},"content":{"rendered":"

Deliciously easy marmite cheese rolls, with a marmite and mozzarella cheese centre, and the easiest homemade bread dough… yum!<\/h2>\n

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Ohhhhh YES that is right, I have gone there… and created a marmite recipe – marmite cheese rolls! Yes, “you either love it or hate it” marmite, that is going to either make you all hate me, or love me. We can hope it’s the love me bit, because these are incredible if I do say so myself. <\/p>\n

I have done a few savoury bakes recently such as my garlic bread rolls<\/a>, and my sausage rolls<\/a>… but I really wanted to do something packed with cheese that was gooey and incredible, and you have that in these. They are perfect when warm, and served fresh from the oven. Perfect when served with dinner, or even just as a snack. YUM. <\/p>\n

These beauties are similar to my other bread recipes<\/a> on my blog already, because why on earth would I mess with the recipe if it works?! My original obsession is my home-made cinnamon rolls<\/a>, but turned my savoury with my garlic bread rolls<\/a>. The dough is just so easy to do! <\/p>\n

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Dough<\/h3>\n

I often just rub the flour, butter, sugar, salt and yeast<\/a> together by hand as it’s the quickest method, and less washing up. You want the butter to be cold and cubed quite small to make this easier. Rub the mixture together with your fingertips until the mixture resembles bread crumbs. <\/p>\n

You then make the rest of the dough by adding in warmed milk – it’s so important to use full fat milk when baking a bread like this as it’s what makes the bread work! However, you can swap the butter and the milk for a dairy free alternative if you wanted (like almond\/soy\/oat), as long as it’s also full fat. <\/p>\n

Once the dough has the milk in, and you add in your egg, you need to beat the dough until it starts to come together, and then knead it for 5-7 minutes (or longer) until the dough is really smooth, springs back when touched, and feels supple.<\/p>\n

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Mixing and kneading<\/h3>\n

I used my stand mixer<\/a> with the dough hook attachment for these marmite cheese rolls as it’s really easy to do. Alternatively, if you have a bread maker, you can use the machine to do the kneading and mixing, but then take it out for the rest of the steps. Or, if you have nothing at all, just start mixing with a spatula to bring the dough together, and then knead the mixture by hand for about 10 minutes.<\/p>\n

First prove<\/h3>\n

When you let a bread dough prove, you need to be patient. In the middle of summer it could prove in 30 minutes or so, but in the middle of winter it could take hours… you need the dough to double in size within the bowl, without over heating the dough. Try and find the warmest place in your house that isn’t an oven, and let it do it’s thing.<\/p>\n

Filling<\/h3>\n

Once the dough has doubled in size, you can roll the dough out and have fun with the filling. I heated my marmite ever so slightly to make it easier to spread (it really doesn’t take long to heat up!) and then covered the top of the marmite with the cheese. The marmite replaces the butter that you usually add on to the dough at this point in my other bread recipes.<\/p>\n

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Cheese<\/h3>\n

For the cheese I used a mixture of a small amount of parmesan as the flavour is strong and salty, and then grated mozzarella. The mozzarella is the main part of the show here because it creates the marmite cheese rolls deliciously gooey cheese centre, whereas the parmesan gives a bit more flavour.<\/p>\n

You can swap both or one of these for cheddar cheese for example, but that is up to you. Say you wanted these to be dairy free for the cheese as well, you may struggle as dairy free cheese isn’t nearly as good – but it’s worth a go.<\/p>\n

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Second prove<\/h3>\n

Once you have filled your marmite cheese rolls with the filling, roll them up tightly and portion into the rolls. Place them in a dish and let them prove again and bake. <\/p>\n

Say you missed this stage of proving, you’d have horrible bread rolls – the proving gives the bread it’s wonderful light texture, and it makes sure that the yeast has done it’s job. Without, you’d have a dense and likely inedible bread, and no-one wants that in their life!! Especially not when filled with cheese and marmite, you just want the dreamy bread instead. <\/p>\n

Tips and tricks<\/h3>\n

I used a rectangular ceramic dish as it’s the perfect size, but you can use a round dish, or a cake tin, or anything like that really. If you wanted to prep these in advance you can do the second prove in the fridge overnight (it slows down the process of the yeast, but does not kill it), or you can freeze them before the second prove. <\/p>\n

I hope you love these bad boys as much as I do! Enjoy! x<\/p>\n

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Marmite Cheese Rolls!<\/h2>\n\t\t
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Deliciously easy marmite cheese rolls, with a marmite and mozzarella cheese centre, and the easiest homemade bread dough... yum!<\/span><\/div>\n