Cheese & Chive Rolls (No Knead recipe)

Dissolve 15 grams of fresh yeast in 300 ml of water at 40 degrees Celsius (104 Fahrenheit).

Whisk olive oil into the yeast mixture.

In a bowl, combine 500 grams of bread flour and 10 grams of salt.

Add chopped chives (about a quarter of an inch or 6 millimeters long) to the flour mixture.

Add grated cheese (strong cheddar or red Leicester) to the bowl and mix thoroughly until evenly distributed.

Add the yeast mixture to the dry ingredients and mix with a wooden spoon until a shaggy dough forms.

Cover the bowl with a shower cap and let it proof for 30 minutes until it doubles in size.

Scrape the dough onto a slightly wet surface and, with wet hands, give it a few turns without adding flour.

Cover the dough again and let it proof for an additional 45 minutes.

Grease a baking tray with lard or shortening, or use parchment paper.

Turn the dough out onto a floured surface and knock it back to remove gas.

Form the dough into a rectangle and divide it into four rolls (or six if desired).

Transfer the dough balls to the greased baking tray, using flour as needed to prevent sticking.

Cover the rolls with a lightweight dry cloth and let them rise for 30 minutes.

Preheat the oven to 200 degrees Celsius (392 Fahrenheit) or 180 degrees Celsius for fan-assisted ovens.

Create a steamy atmosphere in the oven by placing a pan of water inside.

Grate additional cheese on top of each roll before baking.

Bake the rolls in the preheated oven for 20 minutes.

Remove the rolls from the oven and place them on a wire rack to cool completely.

Equipment Needed

Spice Level:

Allergens