The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mushroom and Cheese Roll

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LimeyLoaf's picture
LimeyLoaf

Mushroom and Cheese Roll

As an first post, here is a recipe that I made yesterday.


 


Its based on one of my best sellers, I hope you like it.


 


Ingredients.


 


450g Strong White Flour


50g Dried or cooked Mushrooms, chopped.


15g Instant Yeast. (I use Doves but thats probably an English thing)


10g Salt.


350g Warm Water.


200g Grated Strong Cheddar Cheese.


 


Method.


 


Mix all ingredients and knead to a smooth dough, (about 10 minutes)


Leave to rise for about an hour, or until doubled.


Oil a baking tray.


Turn dough out onto tray, and shape to fit, then sprinkle cheese over and spread evenly.



Starting from the long side, roll into a sausage, lay seam side down and slice into one inch thick slices.


Arrange on an oiled tray, and leave to prove for about 40 minutes.



While proving, heat the oven to 220C (About 450F)


Bake for 15-20 minutes, or until brown.



Turn out and separate, allow to cool and enjoy.



Here is a detail of the crumb, these make good burger buns,


If you like these, leave me a message. Please excuse the state of the stove!

LimeyLoaf's picture
LimeyLoaf

Forgot to add, the dough will be very wet, but stay with it, as you can see the cut rolls flop over, and tend to bake into a solid mass. There will be lines between them so you can seperate when cooled. If you use dried mushrooms, the dough will be drier as they absorb water.

jackie9999's picture
jackie9999

Wow..they look amazing. I am going to save this ... I have been looking for a hamburger bun for the first BBQ of the season


Thanks!

Yolandat's picture
Yolandat

They look so good that I set them up a few minutes ago. I used the dried mushrooms that I had in the cupboard. They defiantly made the dough much tighter. Almost too dry. I will let you know what the final result is. It may also be the difference in flour or weather. It is cold and damp here in London Ontario.

LimeyLoaf's picture
LimeyLoaf

Thanks for the feedback, the flour quantity is reduced in proportion to the water to allow for the dried mushrooms, I usually use mixed dried, so dont know if the type of mushroom has any effect, but even with a dry dough they should be good, probably just need less baking. As this is my first post, I do hope that I havn't introduced myself with bricklaying lessons.

jackie9999's picture
jackie9999

Nice pictures bytheway LimeyLoaf - we like pictures here :)


I've never used 'dried mushrooms' ...I'm not sure where I would even buy them in Canada...bulk barn? Or grocery store?  I know tinned mushrooms usually, to me, taste like cotton balls.. How about dried mushrooms..do they have flavour?

LimeyLoaf's picture
LimeyLoaf

jackie9999, try www.suttonsbayspices.com, they sell dehydrated mushrooms and a whole lot of goodies, I used to buy from them but they stopped posting to England, I reckon they may send to Canada though. Yes they have good flavour, at least the ones I get do.


Richard.

Yolandat's picture
Yolandat

I bought some of my dried mushrooms at the One of a Kind Show in Toronto.They were wonderful but I have seen them and tried them at Sobeys.  Those are just OK. They have them near to the fresh mushrooms.  When I run out of the One of a Kind mushrooms I go to a Polish deli/grocery store. They always have great flavourful dried mushrooms. 

LimeyLoaf's picture
LimeyLoaf

Hey Yolandat, how were the rolls,  I hope not to dry.

Yolandat's picture
Yolandat


Sorry for not getting back to you sooner but work seems to intrude on all the fun stuff. Here are the rolls I made. They taste wonderful. They didn't rise a lot when they got into the oven. is that what I should have expected? 

LimeyLoaf's picture
LimeyLoaf

Glad to hear that the rolls tasted good, I must admit I dont get hung up about rising, I am more concerned with the flavour. (And to be honest so are my customers)


As long as the rolls are cooked through and can be sliced in half, or dipped in soup or pasta sauce, they are a success as far as I can see.


Thanks again for the feedback, enjoy!


Richard.