Curtis Stone brings us his homemade cheesy damper roll recipe. Best served warm, these rolls are the perfect addition to any meal.
Serves88
Cook time30 mins30 minutes
Prep time10 mins10 minutes
Ingredients
2 1/2 cups (375g) plain flour
1 tbs baking powder
2 tsp salt
1 tsp bicarbonate of soda
100g chilled unsalted butter, cut into pieces
1 cup (120g) grated vintage cheddar
1 cup (250ml) chilled buttermilk
2 spring onions, thinly sliced
1 tbs chilled buttermilk, extra
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Whisk the flour, baking powder, salt and bicarbonate of soda in a large bowl. Use your fingertips to rub butter and cheese into the flour mixture until it resembles small pea-sized pieces.
Step 2
Make a well in the centre of the flour mixture. Add the buttermilk and spring onion and stir until combined but still lumpy. Turn onto a lightly floured surface and shape into a 3cm-thick, 12cm x 22cm rectangle. Divide into 8 pieces. Arrange the rolls, side-by-side and just touching, on the lined tray. Brush tops of the rolls with extra buttermilk and bake for 25-30 mins or until the rolls are golden brown and a skewer inserted into the centres comes out clean.
Make ahead
These damper rolls are best eaten warm from the oven. However, they can be made up to 1 day ahead, stored in an airtight container at room temperature. To reheat, wrap rolls in foil and bake at 200°C (180°C fan-forced) for 5 mins or until warm.
Curtis Stone brings us his homemade cheesy damper roll recipe. Best served warm, these rolls are the perfect addition to any meal.
Method
Step 1
Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Whisk the flour, baking powder, salt and bicarbonate of soda in a large bowl. Use your fingertips to rub butter and cheese into the flour mixture until it resembles small pea-sized pieces.
Step 2
Make a well in the centre of the flour mixture. Add the buttermilk and spring onion and stir until combined but still lumpy. Turn onto a lightly floured surface and shape into a 3cm-thick, 12cm x 22cm rectangle. Divide into 8 pieces. Arrange the rolls, side-by-side and just touching, on the lined tray. Brush tops of the rolls with extra buttermilk and bake for 25-30 mins or until the rolls are golden brown and a skewer inserted into the centres comes out clean.
Make ahead
These damper rolls are best eaten warm from the oven. However, they can be made up to 1 day ahead, stored in an airtight container at room temperature. To reheat, wrap rolls in foil and bake at 200°C (180°C fan-forced) for 5 mins or until warm.
