Instructions: Put the flour salt and yeast into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.

Make a well in the centre of the bowl then pour to the water.

Beat thoroughly until the dough leaves the sides of the bowl clean.

Alternatively mix in a food processor using the plastic dough blade.

Turn onto a lightly floured surface and knead for about 10 minutes until smooth and elastic or for 1 to 2 minutes in the food processor.

Roll out the dough until it is about 10mm thick.

Cut out rounds using a plain 65mm cutter. Knead and re roll the trimmings as necessary.

Brush with a little melted butter.

Mark a crease across each round then fold carefully in half along the crease.

Place on a baking sheet cover with a clean tea towel and leave in a warm place (such as on a folded thick towel on top of the lid of the simmering plate) for about 40 minutes or until doubled in size.

Brush the risen rolls with melted butter then bake in the roasting ovenon the top runners for 10 minutes.

Sprinkle with cheese turn the tray round place on the bottom runners and bake for a further 7 to 12 minutes until well risen and golden brown.

Remove from the baking tray and cool on a wire rack.

Use a good quality farmhouse cheddar for the best flavour.

Makes 24

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