About the bake
Our Ploughman’s Picnic Rolls made with Allinson's wholemeal dough are a perfect addition to a summer salad or all-year-round packed lunch.
Fill them with a delicious combination of cheese and homemade apple chutney. This ploughman's rolls recipe is suited to confident bakers, who might also enjoy our Seeded Knot Rolls made with Allinson's white dough.
What should be in a Ploughman's lunch?
Typically, a ploughman's lunch is based around bread, cheese, and chutney, usually accompanied by butter and pickles. Additional items such as ham, green salad, hard boiled eggs, and apple can be added. As its name suggests, it is most commonly eaten at lunchtime.
Method
Step 1:
MIX
Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.Step 2:
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3:
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 2 hours depending on how warm your kitchen is.Step 4:
SHAPE
Brush a 23cm springform tin with some melted butter. Set aside 30g of the grated cheddar, and mix the rest with the other cheese, apple and chutney or pickle. Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 12 even pieces (use a weighing scales if you like). Roll each piece into a ball, the roll out to form a disc and divide the cheesy filling between them. Shape back into smooth balls by pinching the edges together. Arrange, seam-side down, in the tin.Step 5:
PROVE
Cover the rolls with a clean tea towel and leave to prove until doubled in size. Preheat your oven to 180°C (160°C fan, gas mark 4).Step 6:
BAKE Scatter each roll with a little grated cheddar, then bake for 50 minutes until golden and cooked through. Cool in the tin for 10 minutes, then on a wire rack.
Step 7:
Why not try using Allinson Country Grain flour instead
Seeds in your cupboard for snacking? Sprinkle some over the dough with the cheddar before baking – a brush of milk will help them stick
Ingredients
For the Dough
- 400g Allinson's very strong wholemeal bread flour
- 100g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast
- 1 1/2 tsp Salt
- 50g Unsalted butter (melted)
- 1 tbsp Billington's Unrefined Light Muscovado Sugar
- 300ml Warm water
- 400g Allinson's very strong wholemeal bread flour
Plus
- 150g Mature cheddar cheese (grated)
- 125g Brie (or camembert, diced into small cubes)
- 100g Apple(s) (diced)
- 100g Chutney (caramelised onion or fruity pickle)
Utensils
- 23cm springform tin
- Pastry brush
- Grater
- Tea towel
Recipe Reviews
These are so easy to make and taste fab. I only started making my own bread during lockdown and the recipes on this site have been great. Thanks for the tips along the way.
Ingredients
For the Dough
- 400g Allinson's very strong wholemeal bread flour
- 100g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast
- 1 1/2 tsp Salt
- 50g Unsalted butter (melted)
- 1 tbsp Billington's Unrefined Light Muscovado Sugar
- 300ml Warm water
- 400g Allinson's very strong wholemeal bread flour
Plus
- 150g Mature cheddar cheese (grated)
- 125g Brie (or camembert, diced into small cubes)
- 100g Apple(s) (diced)
- 100g Chutney (caramelised onion or fruity pickle)
Utensils
- 23cm springform tin
- Pastry brush
- Grater
- Tea towel