Mushroom-Filled Rolls

Ingredients: For the dough

• 400 g (14 oz) strong plain wholemeal flour
• 1 sachet dried yeast
• 5 ml (1 tsp) sea salt
• 2 eggs
• 55 g (2 oz) soft butter
• 150 g (5 1/2 oz) lukewarm yogurt

For the filling

• 1 bunch of spring onions
• 500 g (1 lb 2 oz) mushrooms
• 25 g (1 oz) butter
• sea salt and freshly ground black pepper
• 15 ml (1 tbsp) chopped fresh mixed herbs
• 100 g (3 1/2 oz) Mozzarella, mature Gouda or Cheddar cheese
• 50-55 g (1 3/4-2 oz) butter, melted

Method:

1. For the dough, mix the flour with the yeast in a bowl, then add the salt, eggs, soft butter and yogurt and mix well to form a dough. Knead for about 5 minutes until smooth. Cover and set aside in a warm place until risen and doubled in size.
2. Meanwhile, for the filling, cut the spring onions in 4 lengthways, then thinly slice. Thinly slice the mushrooms. Melt the butter in a pan and cook the spring onions until softened.
3. Add the mushrooms and cook for about 5 minutes. Season to taste with salt and pepper. Cook, uncovered, until all the liquid has evaporated, stirring occasionally.Remove the pan from the heat and set aside to cool, then mix in the mixed herbs. Adjust the seasoning as required.
4. Cut the cheese into 12 slices. Knead the dough again on a lightly floured work surface and divide into 12 portions. Roll out each portion of dough into a round and place 15 ml (1 tbsp) mushroom filling on each portion. Top with a slice of cheese. Press the dough around the filling to enclose the filling completely, pressing the edges to seal. Brush about 2/3 of the melted butter over a rectangular baking sheet and place the rolls on the tray. Brush the rolls with the remaining butter, cover and set aside in a warm place until risen and doubled in size.
5. Bake in a preheated oven at 200 C/400 F/Gas Mark 6 for about 30 minutes. Serve warm or cold