These will stink out your kitchen, but in the best way possible.


Makes around 15 small rolls. You can half the ingredients to make less.

  • 400g strong brown flour
  • 100g plain wholemeal flour
  • 300ml water
  • 14g of fast yeast (1-2 sachets, depending on size)
  • 2 tsp of salt
  • 30g butter
  • 200g gorgonzola
  • 130g walnuts, finely chopped
  • 1 egg, beaten

Mix the flour, yeast, salt, water and butter in a bowl until it forms a soft dough. If too sticky, add a little water and continue to knead the bread in the bowl. Place the dough on a lightly floured surface, and knead for around 10 minutes, until it has come together. Put the ball of dough back in the bowl, cover with clingfilm, and leave in a warm place to rise for 1 hour.

Take the risen dough out of the bowl and knead in the finely chopped walnut pieces on the floured surface. Return to the bowl, cover, and leave to rise for another 20 minutes.

Roll the dough into a rectangle of around 1cm thickness. Crumble the gorgonzola on top, then knead it in and roll the dough into another rectangle. Roll up the rectangle tightly from one side to create a tube shape. Cut the tube into slices (like slices of a swiss roll), then arrange these on a lightly oiled baking tray. Cover the tray in clingfilm, and leave in a warm place for 1 hour.

Brush the buns with the beaten egg. Cook at 200c (fan-assisted) for around 20 minutes, or until the rolls turn golden brown.

Eat warm, either with butter or as a sandwich with salad and cold meats.