Cheesy atchar dinner rolls

• 800 g cake flour
• 10 g instant dried yeast
• 40 g brown sugar
• salt, to taste
• 100 g Woolworths hot vegetable atchar, plus extra for serving
• 200 g Cheddar, grated
• 100 g spring onions, finely sliced
• 3 cups lukewarm water
• 200 g cream cheese, for serving

1. Preheat the oven to 180°C. Lightly grease a 20 cm springform cake tin with oil. Place all the dry ingredients in a bowl. Add the atchar, cheese and spring onions and combine well.

2. Using a metal spoon, stir in the lukewarm water to make a shaggy dough. Keep stirring until a firmer dough begins to form. If the mixture is too runny, add more flour until you have a malleable dough. Knead on a clean surface for about 10 minutes.

3. Place the dough into a glass bowl, cover with a clean tea towel and set aside to prove until doubled in size. Knock down the dough and, using lightly greased hands, roll the dough into balls and arrange neatly in the baking tin. Prove again for another 20 minutes.

4. Bake for 30–40 minutes, or until the rolls are cooked through and golden brown. Serve with the cream cheese and extra atchar.

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Videographer: Romy Wilson
Photographer: Jan Ras
Assistant: Bianca Jones