Cheddar rolls

Method

1. Mix the yeast, flours, salt, cayenne and mustard in a mixing bowl, then make a well in the centre. Stir in the 120ml milk, butter and eggs with a palette knife, bring the dough together (add the extra 10ml milk if dry), then tip out onto a lightly floured surface and knead for 5-10 minutes until just smooth. Put in a clean, lightly oiled bowl, cover with a clean tea towel and leave somewhere warm to rise for 1-2 hours – don’t worry if it doesn’t rise very much; it will in the oven.
2. Once the dough has puffed, knock it back (knead gently to distribute the air), then tip out onto the floured work surface again. Knead most of the cheese into the dough, keeping about 30g back for the top. Lightly grease a 20cm shallow cake tin and divide the dough into 8 equal pieces. Shape each piece into a ball and put 7 of the balls in the tin in a circle, then put the eighth ball in the centre. Cover with lightly oiled cling film and leave somewhere warm to prove for 25-30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
3. Once the rolls have puffed up, bake in the oven for 15 minutes, then brush with a little milk and scatter with the remaining cheese. Return to the oven for another 15 minutes until golden brown on top. Leave the bread to cool in the tin for 5 minutes, then remove to a wire rack and cool completely. Pull the crown apart to serve.