Ploughman’s Pinwheels – Cheddar and Pickle Bread Scrolls

An incredibly British bake, these Ploughman’s Pinwheels – Cheddar and Pickle Bread Scrolls are a combination of gorgeous British ingredients. A light and fluffy bread dough gets rolled up with a classic pickle and mature cheddar combo. The end result is a fluffy, bread roll packed with flavour and melted cheese – my dream.

For those that have yet to experience pickle, you could use something like a caramelised onion chutney for a very similar experience. As with so many recipes on my site, this is an incredibly versatile recipe. Feel free to chop and change the filling to suit you! That said, I do always recommend cheese.

The dough itself comes together quickly and easily, with your classic bread ingredients! Two proves are needed for best results – but these are quick and fairly easy! This batch makes about 12 rolls, perfect for a family batch. They freeze really well if this is too many or you could make half a batch. Equally, you might just find yourself in deep regret if you do this, it may not be enough.

Top Tips for the Best Ploughman’s Pinwheels – Cheddar and Pickle Bread Scrolls

• Bread Dough: Make sure it proves completely. If the dough hasn’t doubled in size in the time recommended, give it a bit longer or move to a warmer place.
• Filling: I layer this on thick for best results. The cheese can be bought pre-shredded but I do recommended using the real stuff, just for the best for flavour.
• Yeast: Check your yeast is active if it has been open a while/if the use by date is close. Do this by adding the yeast to warm water before adding the other ingredients. Leave for 10 minutes, and if it is frothy, you have active yeast!

I make these Ploughman’s Pinwheels – Cheddar and Pickle Bread Scrolls in a 9×13″ rectangle tin and recommend a high speed mixer with a dough hook attachment to do lots of the kneading work (this is what I use and am in love with). For more savoury baking, check out these this Pesto Garlic Pull Apart Loaf or these Cheese and Sun-dried Tomato Bread Swirls. For more baking inspiration and videos, head on over to my Instagram.

Ploughman’s Pinwheels – Cheddar and Pickle Bread Scrolls

An incredibly British bake, these are a combination of gorgeous British ingredients. A light and fluffy bread dough gets rolled up with a classic pickle and mature cheddar combo. The end result is a fluffy, bread roll packed with flavour and melted cheese – my dream. This recipe makes about 12.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Resting Time: 2 hours hours

Total Time: 3 hours hours

Servings: 12

Author: Florence Jackson

Ingredients

• 7 g Fast Acting Dried Yeast
• 250 ml Warm Water
• 450 g Strong White Bread Flour
• 1 tbsp Salt
• 1 tbsp Sugar
• 3 tbsp Olive Oil
• 6 tbsp Pickle or Caramelised Onion Chutney
• 200 g Mature Cheddar Grated

Instructions

• In a large bowl, combine the flour, yeast, salt and sugar. Add the olive oil and about 250ml warm (not hot) water. Either bring together by hand or with the dough hook attachment on a mixer. 
• Once it comes together, add up to 50ml more water – until it comes together into a (slightly sticky) ball. 
• Knead for 8-10 minutes, then let rest in a lightly oiled bowl for 1 hour – 1h30m (until doubled in size).
• Once the dough has risen, punch down and put on a lightly floured surface. Roll to a rectangle about 40x30cm. 
• Spread over the pickle/chutney. Sprinkle over the cheese in an even layer. From the longest edge, roll the dough into a tight, neat, log.
• Cut approx. 12 equal slices (I find a serrated bread knife is best!) and place in a lightly greased/lined 9×13" rectangle tin (spread slightly apart). Let rest for 45 mins – 1 hour.
• Preheat the oven to 200C/180C Fan/Gas 6. Bake the scrolls for 35-40 minutes, until golden and the cheese is beginning to look a little crisp. Best served warm, but still wonderful once cooled!