The Hairy Biker's 10-minute cheese and chorizo rolls are a 'fabulous' picnic recipe
The recipe makes a perfect sharing dish to enjoy at picnics this summer.
Summertime has arrived and what better time to enjoy the warmer, sunnier days than getting together with friends and family for a picnic or barbecue? If you're looking for a straight-forward sharing dish then the Hairy Bikers have a fantastic pull-apart bread option which BBC Good Food has listed among its "fabulous" picnic recipes.
The recipe is from the Hairy Bikers' Comfort Food collection of recipes and takes 30 minutes to cook.
"These tear-and-share savoury rolls are lovely served warm from the oven," they said. "If they have cooled, warm them through slightly first."
The bread dish can also be served cold if you are travelling with them.
How to make the Hairy Bikers' cheese and chorizo rolls
This recipe is courtesy of BBC Good Food and The Hairy Bikers.
Ingredients
- 500g of strong white flour
- 7g of instant yeast
- One teaspoon salt
- One teaspoon of sugar or honey
- Two tablespoons of olive oil
- 300ml of tepid water
- 50g of chorizo, finely chopped
- 100g of hard cheese (such as cheddar or gouda), grated
- Two tablespoons of finely snipped chives (or finely chopped thyme, oregano, parsley)
- One free-range egg, beaten, for glazing
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Method
Step one: Put the flour, yeast, salt and sugar (or honey) in a bowl and drizzle in the olive oil. Add in the water and mix together until it forms a dough. Add the chorizo, 50g of the cheese and the chives (or other herbs).
Step two: Knead in the bowl for a minute until everything is thoroughly worked in. Remove the dough to a floured surface and knead further until smooth.
Step three: Return the mixture to the bowl, cover with a damp cloth or cling film and leave to rest somewhere warm for one and a half to two hours until it has doubled in size.
Step four: Preheat the oven to its highest setting. Punch or press down on the dough to remove any excess air and divide it into eight to 10 even pieces.
Step five: Knead and shape the dough segments into balls. Using either a 28cm/11in diameter cake tin or a small roasting tin, line with greaseproof paper and then add your dough balls. Cover with a damp towel again and leave to rise for another 20 to 30 minutes, or until risen and squashed together.
Step six: Brush lightly with the egg glaze and then sprinkle over the remaining 50g of cheese.
Step seven: Bake the dough in the oven for 20 to 25 minutes, or until cooked through and a golden-brown colour. When they are done, the dough balls should feel lightly hollow. They can be served warm from the oven or cold on a picnic.
