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Cheese and Onion Bread Rolls

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Ingredients

350 g Plain Flour + 1/2 cup to flour the surface and knead
4-5 gr Yeast instant or dry
250 g Water warm
2 Onion I used 1 huge and 1 small, so try to find 2 medium ones
2 tsp Thyme
1 tbsp Butter
250 g Gouda Cheese grated cheese
to taste Salt
to taste Black Pepper
1 Egg Yolk

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Cheese and Onion Bread Rolls

  • 1 & 1/2 h
  • Serves 10
  • Easy

Directions

You know the amazing Cinnamon Rolls, right? But probably you don’t know the onion & cheese Dutch bread. Since I landed here I wanted to try to make it, because it’s just great. A flat layer of bread covered with onions and cheese that melt in your mouth. Perfection. And while I was getting ready to make this I remembered that there was one thing that I wished for the Dutch bread to have: puffiness. Yes, I love my doughs puffy and moist, with a little crip and lots of flavour. So I thought “hm, there must be something that I can do to that bread, to make it fluffy like a cinnamon roll” And than it stuck me! Yes, I am gonna make the cheese and onion version of the Cinnamon Rolls. And trust me, it iss as great as the sweet ones!

 

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Steps

1
Done

The Onions

Cut your onions in very thin rounds and cut the rounds in half. Add butter and thyme in a pan and saute until brown. Season with salt and pepper and let cool off before you put them on the dough.

2
Done

The Dough

In a clean bowl mix the yeast with a little bit of salt. Add the warm water on top, gently stir and let the yeast dissolve for 5 minutes. Add the flour to the bowl and mix with your fingers. Start kneading and be careful not to add too much flour to the dough. It has to be a little sticky but no too much. If you find it hard to knead, lightly flour your surface and put a little bit of olive oil on your hands. If the dough it really sticky add a bit of flour on top and go on until it becomes easier. Knead for 5-7 minutes until the dough is elastic.

If you have a machine than follow the bread programme and it will turn out great.

3
Done

Rub with a few drops of olive oil and let it rise in a warm place. And when I say a warm place I mean in the oven. Usually I like to preheat my oven to 150 C, put the fire out when I start kneading the dough and make it warm and cozy in there for the dough. It doesn't have to be hot, just warm, but it depends a lot of kind of oven you have, so if you don't feel safe doing it like this just be sure that the place where you let it rise it's not a cold surface or a lot of draft. After one hour it should double in volume and become very puffy.

4
Done

Preheat your oven at 200 C. Lightly flour a flat surface and get ready to roll. Flatten the dough gently with your hand and spread it with the roller in a rectangular-wannabe shape. Don't roll it too thin. Mine turned out a bit oval, but it doesn't matter because you will make a giant roulade out of it.

5
Done

Put the onions on top of the dough layer leaving one edge free. Add 200 g of grated cheese on top. Start rolling and gently squeeze to make everything stick together, sealing at the end with a little butter on the free edge. let it rest for 5 minutes.

6
Done

With a very sharp knife cut the ends and make 10-12 rolls. I somehow made 11, because I didn't approximate right, but be sure not to make them too thick. Flip them on the side and admire them for 10 minutes while they still rise in a warm place (don't use the oven this time).

7
Done

Brush them with a little bit of egg yolk and top with cheese. Place in the middle of the oven and let them bake for 20 minutes. If the dough is not a bit crispy on the outside and pale brown put them back and check again after 10 minutes. I baked mine for around 25-28 minutes. Serve immediately while hot.

Adriana

I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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