You can probably tell from previous posts that sundried tomato and cheese is one of my favourite flavour combinations! This recipe is adapted from one I included in my book, but as I didn’t have any parmesan in the house I used a lovely mature cheddar cheese instead. Faith loves helping me out in the kitchen so we made these rolls one rainy afternoon together.

Ingredients (makes 12 rolls)

25g sundried tomatoes

500g strong white bread flour

1/2 tsp salt

2 tsp caster sugar

1 tsp yeast

75g mature cheddar cheese

2 tbsp butter, melted

1 egg, lightly beaten

250ml milk, warmed



1. Soak the sundried tomatoes in warm water for 30 minutes then drain them well and chop roughly.

2. Measure out the bread flour into a large bowl (or get your trusty helper to do it, then remove the excess flour after they tip the whole bag in!)

3. Add the salt, sugar, yeast and cheese and mix it together. It seems hands are the perfect implement to use – especially if you are 3 years old.

4. Make a well in the centre of the flour mixture and add the egg and melted butter. Stir it all together with a wooden spoon.

5. Mix in the chopped sundried tomatoes.

6. Gradually add the milk to the mixture and stir until it comes together to form a dough. Add the milk slowly as you may not need it all. If the mixture still doesn’t come together, add more milk a teaspoon at a time.

7. Turn the dough out onto a floured surface and knead for 8-10 minutes. If you want to ‘cheat’ you can use a food mixer with a dough hook or even make the dough in a bread machine.

8. Dust a baking sheet with flour, place the bread on it and cover loosely with oiled clingfilm. Leave the bread dough in a warm place for an hour or until it has doubled in size.

9. Divide the dough into 12 rolls, place on the baking tray and cover again. Leave them for 30 minutes or until they have doubled in size again.

10. Preheat the oven to 200°C about 15 minutes before you are ready to bake the rolls.

11. Bake in the centre of the oven for 20-25 minutes until the rolls are golden.

12. Leave to cool on a wire rack.

They are delicious served warm with a chunky tomato soup or spread with lots of butter for a yummy lunch.