Enjoy this recipe from Summer Lodge - a great breakfast treat.

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To make 40 mini rolls.

  • 500g flour
  • 12.5g salt
  • 10g sugar
  • 25g fresh yeast
  • 100g butter diced
  • 100g butter, rolled flat
  • 250ml milk
  • Grated cheddar cheese


  1. Mix the dry ingredients together. 
  2. Add the milk while mixing with a dough hook to form a dough.
  3. Add a further 200g of butter and fold in a puff pastry method.
  4. Leave to rest, then roll out and sprinkle with the grated cheese.
  5. Roll into a roulade.
  6. Cut into pieces around 2 inches long and place into buttered ramekins.
  7. Leave to prove.
  8. Bake at 180˚C for 10 minutes to cook until golden brown.