Chilli Chive and Cheddar Bread Rolls

I made these rolls as an accompaniment to the Creamy Chickpea Soup. 

So yeah as the name suggests… I used Chilli (both, a dash of paprika and some red chilli flakes), Chives, and an aged sharp Cheddar to give these bread rolls some real bite.

Baking them in muffin trays…


2 1/2 cups all purpose flour

1 cup whole wheat flour

1 1/2 teaspoon  fresh yeast (about 21gms)

2 teaspoons sugar

1/2 teaspoon salt

3 tablespoons extra virgin olive oil + extra for lining the bowl and muffin trays

1 1/2 cups warm water (extra if required)

1 teaspoon paprika

1/2 teaspoon red chilli flakes

2 tablespoon chopped chives

3/4 cup sharp cheddar (grated)

1 egg (beaten with 1 tablespoon low-fat milk)

I almost thought the dough was going to flop but then it worked, with a bit of coaxing and a prayer… What else! The texture was a bit dense, but the end result was good, and the rolls were really tasty… with the egg wash giving them that rich golden hue.

I served them with the soup.

And the next day… I sliced them up, toasted them… smeared on some cream cheese… (a double cheese fiesta!… definitely not for the faint hearted) and topped them with some cold meat garnished with parsley.

I think they’ll probably make excellent croutons for a French Onion Soup… but I’ll stick with a glass of Cabernet for now.


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