Double Cheese & Onion Rolls
- BAKE: 15m
- SERVES: 12
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.
Use red, white, spring onion or leeks to vary this recipe which is delicious served hot or cold.