125g wholemeal or spelt flour, such as Talgarth Welsh Heritage Wholemeal or Bacheldre Spelt
100g plain white flour
1tsp fast yeast
2tbsp Pembrokeshire Beach Food Company Welshman’s Caviar (dried laver seaweed)
55g Caws Teifi Salted Butter, plus extra to grease
120ml Daisy Bank Dairy Organic Whole Milk, plus extra to glaze
1tsp Halen Môn Anglesey Sea Salt (PDO)
2 Welsh organic eggs, beaten
1tsp Halen Môn Anglesey Sea Salt (PDO) Smoky Dijon Mustard
2tsp Welsh Homestead Smokery Chipotle Smoked Chilli Jam
125g Carmarthen Ham (PGI), 50g very finely chopped and 75g sliced into shreds
100g mature Welsh cheese, such as Snowdonia Cheese Co Black Bomber or Heritage Extra Mature Welsh Cheese, grated
Method
Sift both the flours into a warmed bowl, then stir in the yeast, the dried seaweed flakes, and plenty of freshly ground black pepper.
In a pan, melt the butter in the milk. Stir in the salt to dissolve. Put the eggs, mustard and chilli jam in a bowl and mix together. Add the milk mixture to the bowl and mix until well combined.
Pour this liquid into the flour and mix to a soft dough with a clean hand, adding extra milk if necessary, to get the correct texture and consistency.
Transfer the dough into a bowl, then put the bowl inside a large, clean plastic bag and leave to rise in a warm place for 30-40 minutes. Don’t worry if it doesn’t increase much – it will rise more while it bakes.
Preheat the oven to 200C/180C F/Gas 6. Grease a 20.5cm spring-release cake tin.
Mix the chopped ham and three-quarters of the cheese into the dough and season well with ground black pepper.
Divide the dough into 16 equal pieces and shape into rounds. Arrange in a single layer in the base of the tin. Put the tin back into the plastic bag and leave to prove in a warm place for 25 minutes.
Bake the rolls in the oven for 35-40 minutes until risen and golden brown on top. Around 5 minutes before the end of the cooking time, brush lightly with the extra milk, then sprinkle the remaining cheese and the shredded ham over the top. Serve while still warm.
Recipes by Maxine Clark, food styling by Lizzie Harris, Photography by Peter Cassidy, props styling by Angela Dukes
