It has been a while since my last savoury bake and I have been wanting to make some bread rolls for a while. Unfortunately I did not have any garlic at home and I was too lazy to go out, so I decided to substitute it with onions instead.
I made the bread dough using this recipe. But I decided to make 10 rolls instead of the original 8. Smaller rolls, less…guilt.
Enough topping for 10 bread rolls
1 dough recipe
330g red onions, sliced vertically
1 tbsp olive oil
Thyme, rosemary, cayenne pepper and paprika, for seasoning
30g unsalted butter, melted
4g sea salt
2g garlic powder
60g grated cheddar
10g salted butter, for basting
1) Preheat oven to 160C fan.
2) Toss sliced onions in olive oil, and seasoned accordingly. Spread seasoned onions on a large baking tray then cover tightly with thin foil. Roast in preheated oven for 45 minutes until onion is soft and cooked.
3) Allow roasted onion to cool to room temperature, then purée using a stick blender. You should end up with just below 200g onion purée.
4) Stir the sea salt and garlic powder into the melted unsalted butter.
5) Roll out the proved dough to approximately 30cm x 50cm.
6) Brush the melted butter over the rolled out dough, then distribute the onion purée evenly over it. Then sprinkle the grated cheddar.
7) Roll the dough tightly on the longer side. Then cut it into 10 rolls.
8) Cover lightly with cling wrap and allow to prove until rolls have doubled in size.
9) 15 minutes before baking, preheat oven to 175C fan. Bake for 10 minutes, then bast the rolls with the melted salted butter and bake for a further 10 minutes or until bread rolls are golden brown.
These rolls are delicious. The cayenne gave it a spicy kick, balancing the sweetness from the onions. It could potentially do with more cheddar but I thought the amount I used here is just enough to give it that slightly savoury taste while not tasting cheesy at all. I am looking forward to breakfast for the next week.