Hairy Biker 10-Minute Cheese and Chorizo ​​Rolls

Summer is here and what better time to enjoy the warmer, sunnier days than to get together with friends and family for a picnic or barbecue? If you’re looking for a simple sharing dish, Hairy Bikers have a fantastic pull-apart bread option which BBC Good Food has listed among its ‘fabulous’ picnic recipes.

The recipe is from the Hairy Bikers’ Comfort Food recipe collection and takes 30 minutes to cook.

“These tear-and-share savory rolls are delicious served hot out of the oven,” they said. “If they have cooled, reheat them slightly first.”

The bread dish can also be served cold if you are traveling with them.

How to Make Hairy Bikers’ Cheese and Chorizo ​​Rolls

This recipe is courtesy of BBC Good Food and The Hairy Bikers.


  • 500g strong white flour
  • 7g instant yeast
  • A teaspoon of salt
  • A teaspoon of sugar or honey
  • Two tablespoons of olive oil
  • 300 ml of lukewarm water
  • 50 g finely chopped chorizo
  • 100 g hard cheese (such as cheddar or gouda), grated
  • Two tablespoons of finely chopped chives (or finely chopped thyme, oregano, parsley)
  • A beaten farm egg for the icing


The first step: Put the flour, yeast, salt and sugar (or honey) in a bowl and pour in a drizzle of olive oil. Add the water and mix until you get a paste. Add the chorizo, 50 g of cheese and the chives (or other herbs).

Second step: Knead in the bowl for a minute until everything is well incorporated. Remove the dough to a floured surface and knead further until smooth.

Third step: Return the mixture to the bowl, cover with a damp cloth or cling film and leave to rest in a warm place for an hour and a half to two hours until it doubles in volume.

Fourth step: Preheat the oven to its highest setting. Pierce or press the dough to remove any excess air and divide it into eight to 10 equal pieces.

Fifth step: Knead and shape the dough segments into balls. Using a 28 cm diameter cake mold or a small roasting dish, line with baking paper then add your dough balls. Cover again with a damp towel and let rise for another 20 to 30 minutes, or until risen and crushed.

Sixth step: Brush lightly with egg glaze then sprinkle over the remaining 50 g of cheese.

Seventh step: Bake the dough for 20 to 25 minutes, or until cooked through and golden brown in color. Once cooked, the dough balls should be slightly hollow. They can be served hot out of the oven or cold during a picnic.

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