Cheddar and Walnut Rolls or Mini-loaves

Soft and flavoursome with the satisfying crunch of walnuts, these offer that little bit extra in terms of taste and enjoyment. The mini-loaves are ideal to accompany either soup or the main course at a dinner party. They’re equally good as a filled roll or just slap some butter on and eat one anyway.

Makes: 12 (I used an eight space tin. I may have bought it as a brownie tin. Using that left me enough dough for 4 small round rolls)

Time: Mix & knead the night before- about 30 minutes

            Leave to prove overnight

            Next morning – about 90 minutes proving + 30 prep. and baking

Level: Fairly easy

Equipment: An 8-hole brownie tin (see picture below)


  • 300g Strong White flour  
  • 200g wholemeal bread flour         
  • 10g salt
  • 4g instant yeast
  • 50g melted butter
  • 360ml tepid water
  • 50g cheddar, grated
  • 50g chopped walnuts


First day (evening)

1. Mix the dry ingredients. Make a well in the centre

2. Melt the butter and pour in. Mix.

3. Add the water and mix well

4. If using a stand mixer, knead with the dough hook (on slow) for about 5 – 7 minutes. If you’re kneading by hand it may take 12 – 15 minutes.

5. Put dough into an oiled bowl, cover with cling film and leave to prove in a cool place overnight. (I use the garage)

Next day (morning)

6. Brush melted butter into each space in the mini-loaf tray and/or line a baking tray with parchment paper and grease it lightly.

7. Tip dough out, knock down, mix in the cheddar and walnuts, trying to ensure they are spread evenly throughout the dough.

8. Weigh the dough, cut into 2 equal pieces by weight, divide each of these in half, then each of these into thirds. This should give you 12 fairly equal pieces of dough.  Knead them a little then shape them and dust with flour. Put on baking trays and/or in the mini-loaf tin.

9. Put inside plastic bag and leave for second rise – 45 – 75 mins.  Turn oven on at 210°C/fan 190°. (N.B. I find the white swing bin liners ideal.)

10. Flour tops and make 2 or 3 bold diagonal slashes with razor blade.

11. Bake for 10 – 15 minutes at 210°C/fan 190°  initially then after a couple of minutes turn down to 200°/180°.