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Deliciously easy marmite cheese rolls, with a marmite and mozzarella cheese centre, and the easiest homemade bread dough… yum!
Ohhhhh YES that is right, I have gone there… and created a marmite recipe – marmite cheese rolls! Yes, “you either love it or hate it” marmite, that is going to either make you all hate me, or love me. We can hope it’s the love me bit, because these are incredible if I do say so myself.
I have done a few savoury bakes recently such as my garlic bread rolls, and my sausage rolls… but I really wanted to do something packed with cheese that was gooey and incredible, and you have that in these. They are perfect when warm, and served fresh from the oven. Perfect when served with dinner, or even just as a snack. YUM.
These beauties are similar to my other bread recipes on my blog already, because why on earth would I mess with the recipe if it works?! My original obsession is my home-made cinnamon rolls, but turned my savoury with my garlic bread rolls. The dough is just so easy to do!
I often just rub the flour, butter, sugar, salt and yeast together by hand as it’s the quickest method, and less washing up. You want the butter to be cold and cubed quite small to make this easier. Rub the mixture together with your fingertips until the mixture resembles bread crumbs.
You then make the rest of the dough by adding in warmed milk – it’s so important to use full fat milk when baking a bread like this as it’s what makes the bread work! However, you can swap the butter and the milk for a dairy free alternative if you wanted (like almond/soy/oat), as long as it’s also full fat.
Once the dough has the milk in, and you add in your egg, you need to beat the dough until it starts to come together, and then knead it for 5-7 minutes (or longer) until the dough is really smooth, springs back when touched, and feels supple.
Mixing and kneading
I used my stand mixer with the dough hook attachment for these marmite cheese rolls as it’s really easy to do. Alternatively, if you have a bread maker, you can use the machine to do the kneading and mixing, but then take it out for the rest of the steps. Or, if you have nothing at all, just start mixing with a spatula to bring the dough together, and then knead the mixture by hand for about 10 minutes.
When you let a bread dough prove, you need to be patient. In the middle of summer it could prove in 30 minutes or so, but in the middle of winter it could take hours… you need the dough to double in size within the bowl, without over heating the dough. Try and find the warmest place in your house that isn’t an oven, and let it do it’s thing.
Once the dough has doubled in size, you can roll the dough out and have fun with the filling. I heated my marmite ever so slightly to make it easier to spread (it really doesn’t take long to heat up!) and then covered the top of the marmite with the cheese. The marmite replaces the butter that you usually add on to the dough at this point in my other bread recipes.
For the cheese I used a mixture of a small amount of parmesan as the flavour is strong and salty, and then grated mozzarella. The mozzarella is the main part of the show here because it creates the marmite cheese rolls deliciously gooey cheese centre, whereas the parmesan gives a bit more flavour.
You can swap both or one of these for cheddar cheese for example, but that is up to you. Say you wanted these to be dairy free for the cheese as well, you may struggle as dairy free cheese isn’t nearly as good – but it’s worth a go.
Once you have filled your marmite cheese rolls with the filling, roll them up tightly and portion into the rolls. Place them in a dish and let them prove again and bake.
Say you missed this stage of proving, you’d have horrible bread rolls – the proving gives the bread it’s wonderful light texture, and it makes sure that the yeast has done it’s job. Without, you’d have a dense and likely inedible bread, and no-one wants that in their life!! Especially not when filled with cheese and marmite, you just want the dreamy bread instead.
Tips and tricks
I used a rectangular ceramic dish as it’s the perfect size, but you can use a round dish, or a cake tin, or anything like that really. If you wanted to prep these in advance you can do the second prove in the fridge overnight (it slows down the process of the yeast, but does not kill it), or you can freeze them before the second prove.
I hope you love these bad boys as much as I do! Enjoy! x
Marmite Cheese Rolls!
- 600 g strong white bread flour (plus extra for dusting)
- 14 g dried active yeast
- 1 tbsp caster sugar
- 90 g unsalted butter (cold & cubed)
- 275 ml full fat milk
- 1 medium egg
- 1/2 tsp sea salt
- 100 g marmite (melted)
- 35 g parmesan
- 150 g grated mozzarella
- 50 g grated mozzarella (grated)
- Sift the flour into a large bowl, and add the caster sugar, yeast and sea salt. Mix these together so its all evenly distributed.
- Rub the butter into the mixture so it resembles bread crumbs, like you would when making scones.
- Gently heat the milk until warm - but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan.
- Add the milk and egg to the dry ingredients.
- Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. I use my KitchenAid with the Dough Hook to make this easier.
- Once kneaded, it will be springy to touch, and not sticky.
- Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2+ hours, or until doubled in size.
- Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm.
- You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here.
- Carefully melt the marmite ever so slightly to make it easier to spread onto the dough.
- Spread the marmite all over up to the edges. Sprinkle on both types of cheese.
- Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces.
- I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12.
- Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in. They won't touch yet, but you want four rows of three basically.
- Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.
- Towards the end of the dough rising, preheat the oven to 180C/160CFan so that when its finished rising, you can put it straight in the oven.
- Sprinkle on the extra bit of mozzarella .Bake in the oven for 20-25 minutes, until golden brown and cooked through.
- Leave to cool for about 30 minutes and then enjoy!
- These are best on the day of eating, but will last covered for a couple of days.
- You can do the second prove in the fridge overnight, or from the morning for baking in the evening as it slows the process down.
- I use dried active yeast - but you can use quick yeast (same amount) or fresh yeast (use 28g). Some yeasts need activating before use so check package instructions!
- I have this stand mixer.
Find my other recipes on my Recipes Page!
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