Red Leicester and Jalapeño Roll

direction

• 1. Steps 1In the bowl of a stand mixer fitted with a dough hook, or in a large bowl fitted with a wooden spoon, combine the flour, yeast, 150g cheese, and 1 tsp salt. Add the milk and mix to form a dough.
  2. Steps 2Knead on medium speed for 5 to 8 minutes until smooth and elastic. Alternatively, transfer the dough to a lightly floured work surface and knead by hand for 10 minutes. Place back in a large bowl, oiled if necessary, cover and leave in a warm place to rise for 1 1/2 hours or until doubled in size.
  3. Steps 3Lightly oil a 20x30cm roasting tray that is at least 4cm deep. Transfer the dough to a lightly floured work surface and gently fold in the chopped jalapeño. Shape into 12 even balls (weighing them works best).
  4. Steps FourArrange in a greased tin (the balls should just be touching). Cover with greased clingfilm, oil side down, and leave in a warm place for 45 minutes or until visibly risen. Preheat the oven to 180°C (160°C fan) mark 4.
  5. Steps FiveSprinkle with the remaining 50g cheese and bake for 25 minutes or until deep golden brown. Allow to cool in the tin for at least 20 minutes before serving with butter, if desired.