Chorizo, Goat Cheese & Tomato Bread RollsVeg

1

Combine the dried yeast, castor sugar, and a portion of the warm water in a bowl.

2

Stir well and set aside for 15 minutes to allow the yeast to activate and turn frothy.

3

In a large bowl, mix the plain flour and salt. Create a well in the center, add the activated yeast mixture and the remaining warm water, then mix until combined.

4

Turn the dough onto a floured surface and knead for about 15 minutes.

5

Place the dough in a bowl coated with olive oil, turning it to ensure it is lightly oiled.

6

Cover with a clean cloth and let it rise for one hour until doubled in size.

7

While the dough is rising, remove the casing from the chorizo if necessary.

8

Finely chop the chorizo, sun-dried tomatoes, and goat cheese. Mix these ingredients together in a small bowl.

9

Once the dough has doubled, punch it down and turn it out onto a work surface.

10

Divide the dough into 24 even pieces. Knead each piece slightly, flatten it into a disc, and place a spoonful of the filling in the center.

11

Bring the edges of the dough together, pinch them shut, and form into a neat ball.

12

Place the filled rolls seam-side down on a baking sheet. Cover with a cloth and allow them to rise for 45 minutes.

13

Preheat your oven to 230°C. Once the rolls have risen, bake them for about 15 minutes, or until they are golden brown on top.

14

Remove from the oven and let them cool slightly before serving.