Marmite and cheese muffins
Marmite adds a deliciously savoury kick to these cheesy cheddar muffins. They make a delicious on-the-go snack, and are a great way to use that jar in your cupboard.
Cheese and Marmite rolls
Makes 12
A little effort
Prep:
Cook:
plus 2 hrs proving
These are great for levelling up lunchboxes, packed full of your favourite sandwich fillings
Skip to ingredients
- 500g strong white bread flour
- 300ml whole milkplus a splash
- 1 tbsp Marmite
- 1 eggbeaten
- 7g fast-action dried yeast
- 1 tsp caster sugar
- 80g unsalted buttersoftened
- 75g cheddarfinely grated
Nutrition: per serving
- kcal256
- fat10g
- saturates6g
- carbs33g
- sugars2g
- fibre1g
- protein9g
- salt0.7g
Method
step 1
Make a tangzhong by putting 50g of the flour in a medium bowl. Gradually whisk in 200ml of the milk until combined. Heat in the microwave on high for 2 mins, stirring halfway through, until it forms a gluey, thick paste. Leave to cool until just warm.
step 2
Meanwhile, gently heat the remaining milk until just steaming, then add the Marmite and whisk to combine. Leave to cool slightly, then whisk the egg.
step 3
Tip the remaining flour into the bowl of a stand mixer with the yeast, sugar and 1 tsp of fine sea salt, whisking to combine. Turn the machine to medium speed, add the cooled tangzhong, then slowly stream in the warmed milk. Mix for 5-6 mins or until the dough forms a ball that pulls away from the sides of the bowl.
step 4
Add the butter 1 tbsp at a time, waiting for the first to be absorbed before adding the next, mixing for 10-12 mins. Transfer the dough to a large, oiled bowl and leave to prove for 1 hr until doubled in size.
step 5
Knock back the dough and divide into 12 balls. Put them into a lined baking dish, slightly spaced apart. Cover and prove for 1 hr until puffy and the balls are touching.
step 6
Heat the oven to 200C/180C fan/gas 6. Brush the buns with a splash of milk, then sprinkle over the cheese. Bake for 20-25 mins or until golden.
