Cheese and Onion Rolls

Cheese and Onion rolls

I was going to make some more Cinder Toffee today to check that I had given the correct temperature in the recipe. However, we had to go out and there wasn't time to make both bread and toffee when we got back.

The purists will scoff at this recipe. Yes, it does cut a few corners and, there are more chemicals than I would like, due to the use of fast acting yeast. It sure beats anything the supermarkets sell though.

Ingredients – dough for loaf (loaves) and rolls

3lb Bread Flour

1½ pt plus about 4 tblsp water (tepid, about 30°C)

About 3 tbsp veg or olive oil (a good glug or two)

3 sachets of Fast Acting Yeast

3 level tsp salt

Mix to a dough - I use the Kenwood Chef to do mine. It should be very sticky. When its well mixed dump it on to a well-floured board and kneed. It will be a right sticky mess but will eventually come together. Add more flour if necessary but keep it on the sticky side. Put it into a bowl, rub with a little oil (The dough not yourself!). Cover and leave in a warmish place.

Now take a couple or three onions, chop finely, and fry gently in a little oil 'till good and soft but not brown, drain. Grate about 5oz cheese, preferably Sparkenhoe Farmhouse Red Leicester. For a vegetarian version use a cheese made with a 'non-animal' rennet.

When the dough has risen to about 1½ its original size tip it out again onto a floured board and cut into 3 equal sized pieces. Take one of these and cut into 6. Flatten each one and spread about 3 teaspoons of the onion on top – then some cheese. Fold the top third down and bottom third up so that the mixture is on the inside, then turn it a quarter turn, flatten it and do the same again. Tuck the open ends under and shape into a nice round shape. Put onto a floured baking tray or onto a 'non-stick' mat or paper. Cover with a clean tea towel and leave in a warm place until doubled in size, maybe half a hour or so. Brush with egg wash (1 egg, a few drops of water, and a pinch of salt - whisked together) then put more cheese on top.

Bake at 220°C for about 15 mins. They should sound 'hollow' when tapped on the base.

Use all the onion and cheese to make rolls (they're called cobs in Leicestershire) and make a loaf with what's left - the loaf will take about 30-40 mins to cook.

The finished rolls and bread

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