We sometimes go to a restaurant called Gaucho Grill it has the most amazing steak, (I love steak, I know it's not good, but red meat is my fav) anyhow they also do these amazing little cheesy rolls, that they bring up to begin with. That is where my inspiration for these came from.
450g strong bread flour
100g wholemeal bread flour
7g sachet yeast
12g caster sugar
200 ml whole milk
120 ml boiled water
50g unsalted butter blended with
1 stem of rosemary
1 stem of thyme both de stalked
2 peeled cloves of garlic
250g grated cheddar for the centres and topping
In a free standing machine add flours, salt, sugar and yeast mix together and make a well in the centre. In a food processor, combine the butter, herbs and garlic into a paste, add to the flour mix, in a jug mix the boiled water with the milk and egg. Turn on the freestanding machine fitted with a bread hook, slowly add the liquid, then knead with the bread hook for 6-8 minutes, oil the bowl and cover, leave to prove for at least an hour.
Turn out and knock back, knead for a minute and divide into 14-18 pieces, roll into balls, then roll out gently into little circles add a small mound of a cheese of your choice (I use Cheddar) pull the sides around it making little dough balls, pop onto 2 trays starting in the centre, building around the middle bread rolls, leave to prove covered with oiled cling for about an hour, brush with egg wash and sprinkle with grated cheese, bake in a preheated oven at 200 for about 18-22 minutes or until well bake and golden.