No reviews yet

Peppered Camembert Damper Bread Rolls

At a Glance

Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 8 rolls

Dietary

Vegetarian

Allergens

Milk
Wheat

Served warm with soup these rolls will become a regular! Wrap dampers in a clean tea towel to keep them warm for up to 30 minutes. You could replace the pepper with sea salt and rosemary, and the camembert with grated tasty cheese.

Hands-Free Mode Keep screen awake while cooking.

Hands-Free Mode Off

Equipment

Oven, baking trays, large bowl, jug, flat-bladed knife, pastry brush, small sharp knife

Ingredients

3 cups self-raising flour
1 1/2 teaspoons cracked black pepper
3 1/2 ounces camembert cheese, chopped
3 ounces butter, melted, cooled
2/3 cup milk

Instructions

Preheat oven to 400°F Lightly grease two baking trays. Sift flour and 1 teaspoon salt into a large bowl.
Stir in pepper and camembert. Make a well in the centre.
Combine butter, 1/2 cup milk and 1/2 cup water in a jug. Pour into well. Using a flat-bladed knife, mix until just combined. Turn out onto a lightly floured surface. Knead gently until dough comes together.
Divide dough into 8 portions. Roll each portion into a ball and flatten slightly. Place on baking trays, allowing room for spreading. Brush tops with remaining milk. Using a small, sharp knife, make 3 slits in the top of each damper.
Bake dampers for 12 to 15 minutes, swapping trays after 8 minutes, or until golden and a skewer inserted into the centre comes out clean. Serve warm.

Reviews, cook notes, and substitutions

No member notes yet. Public visitors can read notes here once members share them.