Cheesy Picnic Bread Rolls

I know it seems a little optimistic to be blogging a picnic bread roll in early March but it's getting (slightly) warmer and I'm feeling spring-like!  Obviously they don't have to be confined to only being made for picnics, feel free to make them for other occasions too.
I made these many times last summer, mixing and kneading the dough when I got up so that the rolls would be ready for lunchtime.
This time I've done a mixture of some rolls with mature cheddar and some with gruyere (and poppy seeds so I could differentiate between the two) but you can really use whatever cheese you have in.

Makes 8 rolls

Ingredients

400g Strong White Flour

1 tspn Salt

1 heaped tspn Honey

150ml Warm Water

1 sachet (7g) Fast Action Dried Yeast

100ml Milk

1 tbsp Melted Butter

3 to 4 Handfuls of Grated Cheese

• Tip the flour into a large bowl and stir in the salt.
• In a measuring jug, measure the warm water then add the honey and the yeast and stir to melt the honey.  Add the milk (up to 250ml total liquid) then the melted butter, give a quick stir then pour it into the flour bowl.
• With a fork, stir the liquid into the flour until it's coming together as a dough.
• Tip it out onto a lightly floured surface and knead for 10 minutes, stretching and folding it back repeatedly until you have a bouncy, smooth ball of dough.
• Put it back into the bowl with a sprinkling of flour to stop it sticking and cover with cling film.  Leave it for 1-2 hours to rise, until double in size.
• Take the risen dough out of the bowl and knead it a bit to knock out the air.  Roll into a sausage shape and cut the dough into 8 small pieces.
• Take each piece of dough and, one at a time, stretch it flat and sprinkle about a teaspoon of grated cheese onto it.  Then fold the edges of the dough back over the cheese to seal it inside, shape into a ball and place onto an oiled baking sheet.  Do this with each piece of dough until you have 8 balls evenly spaced out on your baking sheet.  Cover again loosely with cling film and leave for an hour to rise.  Preheat the oven to 200C (fan).
• When risen again, remove the cling film and brush the tops with milk.  Sprinkle generously with cheese and bake in the preheated oven for 20-25 minutes until golden brown.
• Leave for a few minutes then carefully loosen the rolls from the tin and transfer to a rack or board to cool.  They are gorgeous eaten still slightly warm.....