Curtis Stone’s cheesy damper rolls
Curtis Stone brings us his homemade cheesy damper roll recipe. Best served warm, these rolls are the perfect addition to any meal.
- 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
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.
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.
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.