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Double Cheese & Onion Rolls

  • BAKE: 15m
  • SERVES: 12


Cheddar Cheese & Onion Bread Mix 5 x 500g
  • Cheddar Cheese & Onion Bread Mix 5 x 500g
  • Wrights Cheese & Onion Bread Mix 500g
  • Butter or Margarine 25g
  • Caster Sugar 15g
  • Egg (½ to be saved for glazing) 1 large
  • Warm Water 285 ml
  • Olive oil 1 tablespoon
  • Red Onion 1 large
  • Grated Cheese 75g
  • Poppy Seeds - as required



METHOD (Makes 12).

Finely slice the onion and soften in a pan using 1 tablespoon of olive oil. Allow to cool.

Using the ingredients indicated, make up a well developed dough.
Divide into 12 equal pieces, mould into balls and rest for 5 minutes.
Remould into balls and place well apart on a greased baking tray.
Cover with a a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 15 minutes.
Remove the cover then egg wash and press each ball into a birds nest shape. Fill the centre created with the softened onion. Cover again and prove for a further 20 – 25 minutes.
Removing the cover, egg wash again and sprinkle the grated cheese round the edge of the risen dough piece. Poppy seeds may also be sprinkled on if desired.
Bake in a preheated oven at 220°C, (420°F, Gas Mark 7) for 12 – 15 minutes or until golden brown.
Place on a cooling wire and cool completely.

“Hi, I just wanted to let you know how much my family love your cheese and onion bread mix. They just can't get enough of my home made pizza when I use it for the base. I hope you can tell me if any other big stores sell it as at the moment im buying from Tesco, and as I am telling all my friends they run out fast! Anyway thank you again, its easy to treat the kids to home made thanks to your bread mix. Best wishes, ”

Tracey Holmes.

Deb's Tips

Use red, white, spring onion or leeks to vary this recipe which is delicious served hot or cold.

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