Cheddar and Ham Pinwheel Rolls from Scratch

For the dough, heat milk until lukewarm, then crumble in the yeast. Leave to activate for around 10–15 minutes, until the mixture starts to froth. Add oil and stir to combine.

In a large bowl, mix 300g of flour with the sea salt. Add wet ingredients and stir until a very sticky dough pulls together. Flour a flat surface with plenty of flour and pour out the dough, then sprinkle more flour on top. Slowly start to work the dough together, adding more flour if it is too sticky to handle (only add a little at a time and only when the dough becomes too difficult to work with).

Knead dough for around 8 minutes, until soft and pliable. Place back in the bowl and leave it in a warm place to rest for around 20 minutes. Preheat the oven to 250°C and line a baking tray with grease-proof paper.

Take the dough and roll it out into a rectangle shape. A good dough will initially resist being rolled out, springing back into place. So roll it out for a while and then leave it to rest for a few minutes (you might have to do this several times). Aim for a rectangle of around 40cm x 30cm, but it doesn’t have to be exact.

With the shorter side facing you, sprinkle the whole dough with grated cheese, leaving a thin edge all the way around with no cheese on it. Top with the ham and then sprinkle with paprika.

Gently start to roll the dough up, taking care to keep an even thickness throughout. Cut into equal, fairly thin slices and place on the baking tray. Brush rolls with egg and then sprinkle with oregano and sea salt. Leave in a warm place (I just left mine on top of the oven) for around 15 minutes.

Bake for around 8–10 minutes, until rolls are nice and golden in colour. Leave on the tray to cool for a while and then transfer to a wire rack. Enjoy warm or cold.