CookingBauer XcelBread

Cheddar and saffron rolls

CookingBauer XcelBread
Cheddar and saffron rolls


  1. Using a dough blade or hook, bring the flour, water, yeast, butter and saffron together in a mixer. When a dough forms, continue to mix for 6 minutes at high speed, before adding the salt. Continue mixing for another 2 minutes
  2. Place the mixed dough in to a floured bowl and cover with a moist tea towel. Prove in a warm place for half an hour, then knock back to remove the air. Portion into 10 pieces and roll into balls
  3. Put each ball onto a greased baking tray, cover with the tea towel again and leave to prove a second time
  4. Preheat the oven to 220°C/gas mark 7
  5. When twice their original size, top with cheddar and bake for 15 minutes. When golden and hollow-sounding when tapped on the bottom, transfer to a rack to cool before serving

Recipe from Nathan Outlaw for Davidstow, courtesy of

There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


Tastes great alongside a spread of cheese, hams and olives


375g white bread flour
220ml water
20g fresh yeast
15g unsalted butter, plus extra for greasing Pinch of saffron strands
10g salt
50g Davidstow® 12mth cheddar, grated


Time: 25 minutes
Serves: 10
Nutrition: n/a