Onion Rolls
Serves: 6Preparation time: 20 minutes, plus rising
Cooking time: 12-15 minutes, plus cooling
Ingredients
- 6 tbsp extra virgin olive oil
- 1 onion sliced
- 500g / 1lb 2 oz Strong bread flour (white, mixed grain, wholemeal – you choose)
- 1 tsp fine sea salt
- 1½ tsp fast-action yeast or 1 sachet
- 350ml / 12 fl oz tepid water
- 1 tsp coarse sea salt
You will also need a piece of cling film
Pre heat the oven 230°C or Gas Mark 8
Method
- Heat 2 tbsp of the oil in a small pan over a medium-low heat and gently saute the onion until very soft and golden.
- Mix the flour, fine salt and yeast in a bowl.Stir in the water to form a soft dough. Turn out on to a floured board and knead for 5 minutes or till smooth. Flatten the dough, make dents with your fingers and add 2 tbsp olive oil. Gently knead in. Flatten the dough again and add the onions with their oil. Immediately fold over the dough and knead until the onions are distributed and the dough feels supple (about 2 minutes).
- Shape the dough as required and place on a greased tray or tin. Cover with a piece of oiled cling film and leave in a warm place until double in size
- Mix 1 tbsp oil with ½ tsp water. Make indentations in the dough with your fingers. Brush with the oil and water, and sprinkle with the salt. Bake for 10 -12 minutes or until golden. The base should sound hollow when tapped. Cool on a rack before serving.
Instead of onions why not try:-
- chopped sun dried tomatoes
- finely chopped fresh herbs such as rosemary, thyme or basil
- Chopped olives - green black or a mixture
Hazel Ryder