I know it looks like there are a lot of steps to make these Cheese and Marmite sourdough rolls but if you have a Panasonic bread maker with sourdough capabilities then it will do a lot of the work for you.
I’ve made Cinnamon Rolls and savoury Pesto, Cheddar and Sun-dried Tomato Rolls using the pizza dough setting and both are lovely but if you have the time to make a sourdough starter I’d recommend it; it will take your rolls to the next level.
I’ve tried using plain Marmite vs mixing the Marmite with butter - butter makes the Marmite spreadable - it glides over the dough. Without it you have to resort to drizzling the Marmite, which takes ages.
See this Panasonic Bread Maker Sourdough Loaf recipe for more information regarding the sourdough starter.
Makes: 14 rolls
- 80g rye flour
- 60g plain yoghurt
- ½ tsp salt
- 80ml water (20°C)
- 0.1g dried yeast (use the sourdough starter spoon to measure this)
- 215g sourdough starter
- 320g strong white bread flour
- ¾ tsp salt
- 100ml water
- ½ tsp dried yeast (I use Allinson Easy Bake Yeast)
- 15g softened butter
- 50g Marmite
- 150g Cheddar cheese, grated
- semolina for dusting (or flour)
You will need
- 2 x 20cm sandwich tins
- olive oil (for greasing the tins)
- Sourdough starter: Add 80g of rye flour, 60g of plain yoghurt, ½ teaspoon salt, 80ml water (20°C), and 0.1g of active yeast into the plastic cup that comes with the bread maker and stir to combine. Select menu 27 (on the Panasonic ZB2512). The starter will ferment for 24 hours. Take care to select the correct menu option otherwise the cup will melt and the starter will be ruined.
- Dough: Once the 24 hour cycle has finished, remove the starter from the machine and put the normal blade in the loaf tin. Add all of the starter into the loaf tin (around 215g). It should have a slightly sour, alcoholic, fermented smell.
- Add 320g of strong white bread flour, ¾ teaspoon of salt and 100ml of water to the loaf tin then put it in the bread maker. Add ½ teaspoon of yeast to the yeast dispenser and select menu 26 (2 hours 30 minutes).
- Rolls: Lightly grease two 20cm sandwich tins with olive oil. Combine 15g of softened butter and 50g of Marmite in a small bowl. Mix well.
- When the dough is ready, tip it out onto a work surface dusted with semolina and lightly dust the top of the dough with more semolina. Divide the dough into two.
- Using a rolling pin, roll the first dough ball into a rectangle approximately 0.5cm thick (mine measured roughly 33 x 23cm).
- Spread half of the Marmite and butter mixture over the rectangle leaving a 1cm frame around the edges. Sprinkle over half of the grated Cheddar cheese (75g).
- With the widest side of the rectangle facing you, roll the dough up as if it’s a Swiss roll and cut into seven evenly sized pieces. Place the pieces cut side up into one of the oiled sandwich tins - one piece in the middle and six surrounding it.
- Repeat steps 6-8 with the second dough ball.
- Cover both sandwich tins with oiled cling film and allow to prove in a warm environment (around 30°C) until the rolls have roughly doubled in size (around 30-40 minutes).
- While the rolls are proving, preheat your oven to 200°C (180°C fan).
- When the rolls are ready, bake in the oven for 20-25 minutes until they have risen and are golden brown on top.
- Allow to stand in the tin for a few minutes before turning out onto a wire rack to cool.