These buns are brilliant party food and perfect for making ahead and warming up gently in the oven. We made some super-spicy vegan versions too using chorizo-style, plant-based sausages and swapping the sun-dried tomato for a roasted chilli paste and they were dynamite!
Prepare: 30 minutes, plus proving
Cook: 20 minutes
Makes: 8 if using a Yorkshire tin mould
375g strong white bread flour, plus a little extra for kneading and rolling
5g dried active yeast
225ml lukewarm water
3 tsp sun-dried tomato paste ( I used Belazu balsamic sun-dried tomato paste which is terrific)
4 slices of Jarlsberg or other cheese, each cut into three strips
12 pork chipolatas
1 egg, beaten with a little salt
1 Place the flour, yeast, water and salt in the bowl and bring together to make a dough. Knead strongly for 5 minutes until smooth and springy then shape into a ball, lightly oil then return to the bowl seam side-down. Cover the bowl with a plate and leave for about an hour until doubled in size.
2 Lightly oil your choice of mould - I used Yorkshire pudding tins because they looked about the right size for the buns I wanted and weren't too deep so the buns could spill out a bit as they rose. Use whatever tin you have such as small cake tins or make a huge sharing bun using a pizza tray or just arrange them in clusters on a regular baking sheet.
3 Divide the dough into 12 and roll out to just a big longer than your chipolata, use the rolling pin to flatten out the two long edges a little so when you you roll them up, the seam is not overly thick.
4 Spread a little sun-dried tomato paste down the centre of the dough then lay a strip of cheese on top followed by a chipolata. Run a little water down the the length of the dough then roll up, ensuring the seam is well sealed.
5 Cut into 1.5cm slices and arrange in your mould. Each individual buns uses 7 slices so this quantity makes 8 buns in total with one or two end slices left over as a little taste tester.
6 Leave the buns to rest for about 20 minutes while the oven heats up to its highest setting. Brush the buns with beaten egg and bake for 25 minutes or so until nicely browned and completely cooked through. They are at their best eaten hot but can be served at room temperature or gently reheated in a warm oven.