Pulled rolls with Fromager d’Affinois Bûche d’Affinois
Ingredients
To make 22 rolls
- 150ml of milk
- 7g of instant dried yeast
- 400g of plain flour
- 1tsp of caster sugar
- 40g of parmesan cheese, finely grated
- 75ml of water
- 75g of greek yoghurt
- A pinch of sea salt
- 40g of unsalted butter
- 110g of Fromager d’Affinois Bûche d’Affinois, cut into 22 x 5g cubes
Garlic herb butter
- 100g of unsalted butter
- 1 garlic clove, crushed
- 2 tsp of thyme, finely chopped
- 2 tsp of rosemary, finely chopped
- Sea salt & Cracked pepper
Directions
- In an electric mixer with the dough hook, mix all the ingredients together reserving the butter and also Fromager d’Affinois Bûche d’Affinois cheese on medium speed for 5-10 minutes until a smooth dough forms, then mix in the butter until combined.
- Transfer the dough into greased bowl, cover and set aside for 1 hour or until doubled in size.
- Divide the dough into 30g balls, rolling them on a floured surface to shape into a round ball. Place a cube of Fromager d’Affinois Bûche d’Affinois cheese in the centre of each. Arrange dough balls in a greased dish and set aside until doubled in size.
- Meanwhile, preheat the oven to 180°C fan-forced.
- Bake rolls for 25 minutes or until golden.
- To make the garlic butter, add all ingredients into a small saucepan and simmer until butter is melted.
- Once rolls are baked, brush with garlic herb butter to serve.
Recipe made by @annapolyviou
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