Sundried Tomato & Spinach Rolls

1. Add the flour to a large bowl and then add the yeast to one side of the bowl and the salt to the other (don't allow the salt to touch the yeast as it can slow down the growth of the yeast). Add the butter, eggs, and about three-quarters of the water, and bring the mix together with your fingers. At this stage you may want to add a little water at a time until you have picked up all the flour in the bowl- I don't normally need all the water, but each bake is different, so you may even need more! Keep mixing the dough until you have formed a dough- it should be soft but not soggy.
2. Heavily dust a clean worksurface with flour and then begin to knead your dough on it for 5-10 minutes. You will need to work through a 'wet-stage' until your dough becomes silky smooth- you may need to add a little more flour to the worksurface to avoid sticking.
3. Once you have your silky, smooth dough, add it to a lightly oiled mixing bowl. Pop a tea towel over he top of the bowl and leave it to prove for 1-3 hours, until at least doubled in size. Alternatively, you could pop it (covered) in the fridge overnight and do steps 4-6 the next day so you have freshly baked rolls for brunch!
4. Whilst your dough is rising, prep the filling. Finely dice a jar of sundried tomatoes (drained). Then you want to wilt the spinach- I do this by placing it in a colander, and then pouring boiling water over it. Once it is wilted, I then rinse it with cold water so I can handle it. I then finely chop this too and then put it to one side.
5. Line a large baking tray with parchment paper-I can usually fit 12 buns on my baking tray, but you may need 2 dpending on the size of yours. .
6. Lightly flour a surface and tip out your dough. Do not knock it back. Instead, roll it into a rectangle-roughly 40cmx30cm. Sprinkle over the mixed herbs or oregano, and then sprinkle over the sundried tomato and spinach. Finely grate the cheddar over the top of the dough- I have put 150g here- this is roughly what I use, but you want to make sure you have covered the dough all over with a thin layer, so measure with your heart not the scales!
7. With the long length facing you, roll the dough into a spiral and then gently press the end together to seal. Slice the roll into roughly 12-15 slices. Place the rolls on the baking tray cut-side up, so you can see the spiral. They want to be fairly close together but not touching. Cover the tray with a tea towel again and leave to rise for another 30 minutes.
8. Preheat your oven to 220C/ 200C Fan/ Gas 7.
9. Brush your bread rolls with egg wash and then bake for 15-20 minutes- they should be golden and cooked through. You can eat these warm or leave to cool on a wire rack.

‍