Cheese and onion bread rolls
These tried and tested herbaceous, cheese and onion bread rolls are great for your children's packed lunch, a well decorated dinner table or the gingham picnic blanket for those long summer days. What's better, they effortlessly lend themselves to batch baking and freezing for those emergency situations.
- Strong white flour 1000g
- Salt 15g
- Fresh yeast 20g (if using dry, try using half this amount & follow packet instructions)
- Water 630g
N.B. Please remember to minus the weight of the jug.
- 1 Red onion
- 2 cups of Red Leicester, Edam or Cheddar cheese (500g)
- 2 tsp of BĀQA
N.B. Leave some of the garnish to one side as per the recipe.
Harriet, one of our early day brand champions, is a guitar shop owner who self confesses that she is the least rock in roll person in the world. Away from the guitar shop we know that she is always cooking up a dream in the kitchen or in this instance baking up a swirly storm. She did say that these swirly bread rolls are epic. Needless to say, we really had to nurture that recipe from her. These would go very well with our aromatic butternut squash soup recipe or our rich summer tomato soup.
The white dough
- Mix the fresh yeast and water together and then pour into the flour & salt (keep the salt away from the yeast until the yeast has dissolved in the water). N.B. The water should always be hand warm, about 32 deg C and weighing the water is much more accurate, comparatively to the variations in measuring jugs.
- Bring together by hand and when roughly incorporated tip out onto your surface. N.B. Never add flour to the dough to help with the kneading, just put up with the stickiness until the dough had developed and the stickiness goes away as if by magic. If you start adding flour the proportions will go awry and it’s easy to end up with a dry bread.
- Knead the dough for 10 minutes – we stretched, pulled and turned with plenty of energy. It should feel and look silky (windowpane test).
- Pop it into your oiled bowl or box, run your oiled hand over the dough to prevent skinning, cover and then keep it at room temperature (approx. 20 deg C). Leave for a minimum of 2 hours to bulk ferment, up to 3 hours will be fine at this temperature.
- Folding the dough over itself at the halfway point will strengthen the dough and even out the temperature within the dough. After the 2-3 hours is up, the dough should be doubled in size.
- Tip the dough out onto a very lightly floured or oiled surface.
- At this point, place a heavy baking sheet in the oven and set the oven to maximum (240-250 deg C).
- The finished rolls are about 100g each. Extra rolls can be feezed, in a Ziploc bag or a freeze safe container.
- Flatten the dough into a rectangle and roll it towards you stretching as you roll and pinch any open seems. It is going to look like a large rectangular pizza base.
- Top and tail one red onion. Then cut in half and slice.
- Sprinkle the red onion over the flat dough base like you would scatter pizza toppings.
- Mix the Red Leicester cheese and Baqa together, remembering to leave about 100g of the herby cheese mix to the side for decoration once complete.
- Sprinkle the majority of the herbaceous cheese mix over the red onions.
- Now for the exciting time. Roll the pastry into a Swiss roll shape. Roll from the length side into a roll rather from the width (shortest side)
- Keep the dough under tension and sealing the final seem a bit like a Cornish pasty.
- Cut into 8 rolls and decorate with the remaining cheese and Baqa mix.
- Leave to rest for an intermediate 15-minute final proof on your kitchen worktop.
- Your oven should now be getting hot. When the 15 minutes is up, shape the dough into its final shape.
- This is just a final retightening of the round shape, so that the surface looks tight. You just run the rolls through the palms of your hands, spinning 360 degrees a dew times. Leave the rolls to rest for a final 15 minutes, covered with some cling film or a tea towel. THIS IS THE MOST IMPORTANT TIMING STAGE; all the other times are somewhat flexible but this one isn’t.
- Your oven should be nice and hot now, so when the timer goes off or the light goes off in your oven, you are ready. In most scenarios, you know your oven the best, so go on your gut instinct.
- Start a timer for 25 minutes and turn the oven down to 220 deg C or equivalent. Don’t keep opening the door. When the timer’s up, take the bread out and check its temperature inside – if it’s 90 deg C it’s cooked; if you want it browner in colour, you could give it a few more minutes in the oven. The baked rolls should be firm, not too dry and certainly not wet.
*This bread freezes really well, so you could happily make a batch and then it is less hassle to start from scratch next time. Perfect for standby when you need something for a school packed lunch, picnic, or when you have some guests coming over. If you have time you can read more about "Bread history and Science" -Enjoy!