Roquefort & walnut rolls

Ingredients

• 140 g walnuts 
• 100 g flour 
• 400 g bread flour white
• 14 g yeast 
• 25 g butter 
• 250 g roquefort cheese crumbled
• 2 medium eggs beaten

Equipment

• food processor
• bowl
• oven
• baking pan

Directions

1. Place the walnuts in a food processor and pulse to chop finely; leave to one side.
2. Put the flours, 10g salt, yeast, butter and 300ml water in a bowl, stir together and begin massaging the ingredients for a minute. If the mixture seems dry, add more water a tbsp at a time to make a soft but not sticky dough, then knead in the bowl for a further couple of minutes to bring the dough together.
3. Tip the dough onto a lightly floured work surface and knead well for 10 mins before returning to the bowl. Cover the bowl with cling film and leave to rise in a warm place for 1 hr. Briefly knead the walnuts into the dough, then leave to rise in the bowl for a further 20 mins.
4. Tip the dough out onto a lightly floured surface and roll out into a rectangle, approx 50 x 20cm, 1cm thick.
5. Sprinkle the Roquefort evenly over the dough and lightly press in.
6. Place the rectangle width-ways in front of you and roll up the rectangle like a Swiss roll.
7. Cut into 8 equal sized pieces and place them onto a lightly greased baking tray, cut-side down. Cover with cling film and leave to rise for 1 hr.
8. Heat oven to 220C/200C fan/gas
9. Brush each round of dough with the beaten egg and bake for 20 mins. Leave to cool for a few minutes and eat while still warm. These are delicious on their own or served with a soup or a chunky salad with apple in it.