Cheese and Pickle Picnic Rye

I think home-made rolls are fantastic for picnics, especially when they contain their own filling or flavourings.
They are also not as much trouble as you would think, so long as you start the process about 4 hours before you think you will want them.  
Make the dough when you get up in the morning (I tend to do this in a half-asleep state when reluctantly forced out of bed by wide awake children), this takes about 20 minutes. Leaving the dough to rise for an hour or more requires no effort, meaning that you can get on with your day.  Then dividing the dough, adding the flavours and shaping the rolls takes no longer than 20 minutes and the final rise and bake is effortless.  
These can be made with any pickle or chutney that you like. 

Makes 8 rolls

Ingredients

350g Strong White Flour

100g Wholegrain Rye Flour

1 teaspoon Salt

300ml Warm Water

1 tablespoon Honey

1 tablespoon Olive Oil

1 sachet (7g) Fast Action Dried Yeast

Mature Cheddar Cheese, grated

Chutney or Pickle of your choice

• Put the flours and the salt into a large bowl and mix lightly.
• In a measuring jug measure the water then add the honey, olive oil and yeast and mix.
• Pour the liquid into the flour and stir with a fork until it comes together into a dough.
• Lightly flour the work surface and tip the dough out onto it.  Knead for approximately 10 minutes, stretching it out and folding back repeatedly.  After this time it should be a smooth, springy dough.  Lightly oil the mixing bowl and put the dough back in, cover with cling film and leave for 1-2 hours until doubled in size.
• When the dough has risen, uncover and tip it back onto the work surface.  Knead it around for a few minutes to knock out the air then shape into a long oval.  Cut the dough in half then cut each half into four even pieces, you can weigh them if you want to make sure they are exactly the same size but I never bother.
• Take each piece of dough and flatten it out a bit in your hand then put a handful of grated cheese and a small teaspoon of pickle or chutney in the middle of the dough.  Fold the sides in to totally encase the filling then squidge it around slightly in your hand to mix the cheese and pickle into the dough.  Shape into a round and place it onto an oiled baking tray.
• Do this with each piece of dough until you have 8 rolls placed on the baking tray with a few centimetres in between to allow for the second rise.  Sprinkle each roll with some rye flour and set them aside for up to an hour to double in size again.  Preheat the oven to 210C (fan).
• When the dough has doubled in size again and the oven is hot, bake them for 20-25 minutes until dark golden brown and hollow sounding when tapped underneath.
• Transfer the rolls onto a rack to cool for 20 minutes.  These are best eaten slightly warm but are great cold, especially split and filled with smoked ham...yum.