Roquefort & Walnut Rolls Recipe

This Roquefort & Walnut Rolls recipe is not necessarily one to prepare ahead – although I may try freezing them and see what happens.  This bread roll recipe is from Paul Hollywood, taken from Good Food, and just sounded the perfect accompaniment to a big bowl of steaming soup over the Christmas period.  Just a bit more special than the usual bread rolls.  Looking forward to eating these, maybe with my Minestrone Soup using the Turkey stock. Don’t they just look yummy!

Christmassy bread rolls to go with a big bowl of soup
Roquefort & Walnut Rolls recipe

Roquefort & Walnut Rolls Recipe

Prep Time: 30 minutes

Cook/Chill Time: 20 minutes

Yield: Makes 8 rolls

Important: This dough mixture needs 2 - 2 1/2 hours of kneading before being ready to cook.

This Roquefort & Walnut Rolls recipe sounds absolutely delicious, and great for using up your left-over walnuts and cheese at Christmas time. Paul Hollywood recommends eating these either on their own, or served with soup or a chunky salad with crunchy apple as part of the ingredients. A definite 'must' in our house.


  • 140g walnuts
  • 100g wholemeal flour
  • 400g strong white bread flour
  • 14g sachet fast-action yeast
  • 25g butter
  • 250g Roquefort cheese, crumbled
  • 2 medium eggs, beaten


  1. Place the walnuts in a food processor and pulse to chop finely; leave to one side.
  2. Put the flours 10g salt, yeast, butter and 300ml water in a bowl, stir together and begin massaging the ingredients for a minute. If the mixture seems dry, add more water at a time to make a soft but not sticky dough then knead in the bowl for a further couple of minutes to bring the dough together.
  3. Tip the dough onto a lightly floured work surface and knead well for 10 minutes before returning to the bowl.
  4. Cover the bowl with cling film and leave to rise in a warm place for one hour. Briefly knead the walnuts into the dough, then leave to rise in the bowl for 20 mins.
  5. Tip the dough out onto a lightly floured surface and roll out into a rectangle, approx 50 x 20cm, 1 cm thick. Sprinkle the Roquefort evenly over the dough and lightly press in.
  6. Place the rectangle width-ways in front of you and roll up the rectangle like a Swiss roll. Cut into 8 equal sized pieces and place then onto a lightly greased baking tray, cut-side down. Cover with cling film and leave to rise for one hour.
  7. Heat oven to 220C/200Cfan/Gas 7.
  8. Brush each round of dough with the beaten egg and bake for 20 mins. Leave to cool for a few minutes and eat whilst still warm.


Important: This recipe needs approximately 2 1/2 hours resting time for the dough before cooking.

The Roquefort & Walnut Rolls recipe sounds absolutely delicious, especially at Christmas time. You could use a different flavour of cheese, maybe a pinch of cayenne or paprika?  Luckily for me, Roquefort is one of my favourite ‘luxury’ cheeses, and I just have a nice chunk sitting in my fridge as we speak, so it definitely will be Roquefort & Walnut Rolls in our house.  Just a different flavour to go with a bowl of soup, a crunchy salad or just on their own. Best eaten warm, maybe with a knob of salty butter.  Yes please!

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