10 January 2013,21:16 by

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These delicious sweet rolls make an unusual end to a meal.
Makes :

Preparation Method :

  • Sift the flour, salt, and caster sugar into a food processor fitted with a dough blade or the bowl of an electric mixer fitted with a dough hook. Make a well in the centre.
  • Dissolve the yeast in the hand-hot water and pour into the well. Add the egg yolks and leave for a few minutes until bubbles appear on the surface of the liquid.
  • Mix the ingredients for 30 - 45 seconds to form firm dough.
  • Add the softened butter and knead for 2 - 3 minutes in a food processor or for 4 - 5 minutes with an electric mixer until smooth.
  • Transfer the dough out to a floured bowl, cover, and leave in a warm place to rise until doubled in bulk.
  • Transfer the dough to a lightly floured surface and divide it into 10 pieces.
  • Spread the grated cheese over the surface. Roll each of the dough pieces into a 13 cm / 5 inch length, incorporating the cheese as you do so.
  • Coil into snail shapes and place on a lightly greased high-sided tray measuring 30 x 20 cm / 12 x 8 inch.
  • Cover the rolls with clear film (plastic wrap) and leave in a warm place for 45 minutes or until doubled in bulk.
  • Preheat the oven to 190°C / 375°F / Gas 5 and then bake the rolls for 20 - 25 minutes.
  • Melt the remaining butter, brush it over the rolls, sprinkle with the sugar, and allow it to cool.
  • Separate the rolls before serving



  • 350 grams strong white bread flour
  • 1 teaspoon salt
  • 1 tablespoons caster (superfine) sugar
  • 1 teaspoon dried yeast
  • 150 ml hand-hot water
  • 3 egg yolks
  • 50 grams unsalted (sweet) butter, softened, plus 25 grams extra
  • 75 grams Cheddar cheese or Monterey Jack, grated
  • 50 grams granulated sugar

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