Caramelised onion & smoked cheddar pull-apart rolls
Easy, cheesy with a mix of sweet and smokey. Try these easy to share and even easier to enjoy, Caramelised onion & smoked cheddar pull-apart rolls.
PREP TIME 2 hours | COOK TIME 1 hour 10 minutes | MAKES 12
INGREDIENTS
- 10 g instant yeast
- 2 ½ tsp caster sugar
- 1 ¼ cups milk
- 3 cups flour
- 1 ½ tsp salt
- ⅔ cup olive oil
- 5 red onions, thinly sliced
- 3 garlic cloves, minced
- 2 tsp finely chopped rosemary leaves
- 1 tbsp red wine vinegar
- ¾ cup grated smoked cheddar
- 1 cup grated mozzarella
TO SERVE
- 1 tbsp rosemary leaves
- 2 tbsp finely grated parmesan
METHOD
COMBINE yeast, 1 tsp of the sugar and the milk in a bowl, set aside for 5 minutes until frothy.
SIFT flour and salt into a bowl, stir in milk mixture and ¼ cup of the oil, mix to form a firm dough. Knead on a floured surface for 10 minutes until smooth and elastic. Place in an oiled bowl and cover. Set aside in a warm place until doubled in size, about 1 hour 20 minutes.
HEAT ¼ cup of remaining oil in a pan over medium heat. Add onion and remaining sugar, fry, covered on a low heat, for 30 minutes until onion is soft and caramelised. Add garlic, rosemary and vinegar, cook uncovered for 5 minutes until liquid has evaporated. Season. Decant onion mixture into a bowl and allow to cool.
PREHEAT oven to 180℃. Grease a 20cm x 30cm tray.
TURN out dough onto a lightly floured work surface, knead to punch out the air. Roll dough into a 25cm x 36cm rectangle. Spread onion mixture over dough in an even layer, top with cheddar and three-quarters of the mozzarella. Starting with the long side, roll the dough up into a log, then divide into twelve 3cm rolls. Arrange rolls onto the pan with space between each other, set aside to rise for another 15 minutes. Top with extra rosemary and remaining oil.
BAKE rolls for 20 minutes, then top with remaining mozzarella and bake for a further 10 minutes until golden and the bread sounds hollow when tapped. Serve topped with parmesan.
FOOD TEAM TIP: To prevent over browning, cover rolls with foil.
Caramelised onion & smoked cheddar pull-apart rolls
Ingredients
- 10 g instant yeast
- 2 ½ tsp caster sugar
- 1 ¼ cups milk
- 3 cups flour
- 1 ½ tsp salt
- ⅔ cup olive oil
- 5 red onions, thinly sliced
- 3 garlic cloves, minced
- 2 tsp finely chopped rosemary leaves
- 1 tbsp red wine vinegar
- ¾ cup grated smoked cheddar
- 1 cup grated mozzarella
- TO SERVE
- 1 tbsp rosemary leaves
- 2 tbsp finely grated parmesan
Instructions
Combine yeast, 1 tsp of the sugar and the milk in a bowl, set aside for 5 minutes until frothy.
Sift flour and salt into a bowl, stir in milk mixture and ¼ cup of the oil, mix to form a firm dough. Knead on a floured surface for 10 minutes until smooth and elastic. Place in an oiled bowl and cover. Set aside in a warm place until doubled in size, about 1 hour 20 minutes.
Heat ¼ cup of remaining oil in a pan over medium heat. Add onion and remaining sugar, fry, covered on a low heat, for 30 minutes until onion is soft and caramelised. Add garlic, rosemary and vinegar, cook uncovered for 5 minutes until liquid has evaporated. Season. Decant onion mixture into a bowl and allow to cool.
Preheat oven to 180℃. Grease a 20cm x 30cm tray.
Turn out dough onto a lightly floured work surface, knead to punch out the air. Roll dough into a 25cm x 36cm rectangle. Spread onion mixture over dough in an even layer, top with cheddar and three-quarters of the mozzarella. Starting with the long side, roll the dough up into a log, then divide into twelve 3cm rolls. Arrange rolls onto the pan with space between each other, set aside to rise for another 15 minutes. Top with extra rosemary and remaining oil.
Bake rolls for 20 minutes, then top with remaining mozzarella and bake for a further 10 minutes until golden and the bread sounds hollow when tapped. Serve topped with parmesan.
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Feature image: Aremedia
