Finely grate the cheddar cheese.
Sift the flour, sugar and salt into a large bowl. Add the dried yeast and make a well in the centre.
Heat the water until tepid and slowly pour it into the flour mix. Mix with a spoon until the ingredients start to come togeher and then use your hands to form a smooth ball. Place the dough ball onto a lightly floured surface and knead for 2-3 minutes until the mixture is smooth.
Clean and lightly oil the mixing bowl. Place the dough back in the bowl and cover with cling film. Leave in a warm place and allow it to prove until it has doubled in size.
Remove the dough from the bowl and gently knead for a minute to remove the large air bubbles from it. Add half of the cheddar and knead into the dough.
Divide the dough into 30g balls and roll until they are smooth in shape. Place the rolls onto a greased baking tray, cover with cling film and allow to prove for 30 minutes. Preheat the oven to 230'C while the rolls are proving.
Once the rolls have proved and the oven is hot, sprinkle the remaining cheddar on top and then transfer the rolls to the oven and bake for 20-25 minutes until they are golden brown and crisp.
«Use a mild or medium cheddar in the recipe. Strong, mature cheddar can be overpowering.»