- Home
- Recipes
- Baking and desserts
- Cheese and Marmite rolls
Cheese and Marmite rolls
- Helena Busiakiewicz
Save recipe
Makes 12
A little effort
Prep: 40 mins
Cook: 40 mins
plus 2 hrs proving
0 reviews
loading...
Get 5 months for £5 when you subscribe today
These are great for levelling up lunchboxes, packed full of your favourite sandwich fillings
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Marmite and cheese muffins
A star rating of 2 out of 5.1 rating
Marmite marbled bagels
A star rating of 0 out of 5.0 ratings
Marmite glazed nuts & seeds
A star rating of 5 out of 5.1 rating
Try our cheese and Marmite rolls, then discover our Marmite-glazed sandwich, Marmite pasta carbonara, rich beef pie with cheesy Marmite cobbler crust or cheese and Marmite flapjacks.
Cheese and Marmite rolls recipe
Ingredients
Nutrition
-
500g strong white bread flour
-
300ml whole milk
plus a splash
-
1 tbsp Marmite
-
1 egg
beaten
-
7g fast-action dried yeast
-
1 tsp caster sugar
-
80g unsalted butter
softened
-
75g cheddar
finely grated
Nutrition: per serving
- kcal256
- fat10g
- saturates6g
- carbs33g
- sugars2g
- fibre1g
- protein9g
- salt0.7g
Ad
Method
-
step 1
Make a tangzhong by putting 50g of the flour in a medium bowl. Gradually whisk in 200ml of the milk until combined. Heat in the microwave on high for 2 mins, stirring halfway through, until it forms a gluey, thick paste. Leave to cool until just warm.
-
step 2
Meanwhile, gently heat the remaining milk until just steaming, then add the Marmite and whisk to combine. Leave to cool slightly, then whisk the egg.
-
step 3
Tip the remaining flour into the bowl of a stand mixer with the yeast, sugar and 1 tsp of fine sea salt, whisking to combine. Turn the machine to medium speed, add the cooled tangzhong, then slowly stream in the warmed milk. Mix for 5-6 mins or until the dough forms a ball that pulls away from the sides of the bowl.
-
step 4
Add the butter 1 tbsp at a time, waiting for the first to be absorbed before adding the next, mixing for 10-12 mins. Transfer the dough to a large, oiled bowl and leave to prove for 1 hr until doubled in size.
-
step 5
Knock back the dough and divide into 12 balls. Put them into a lined baking dish, slightly spaced apart. Cover and prove for 1 hr until puffy and the balls are touching.
-
step 6
Heat the oven to 200C/180C fan/gas 6. Brush the buns with a splash of milk, then sprinkle over the cheese. Bake for 20-25 mins or until golden.
More Marmite recipes
Authors
Helena Busiakiewicz
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue