Dough
2 cups warm milk (400 ml)
1 pack of yeast (10 grams)
2 egg whites (reserve yolks for later)
1 teaspoon salt (8 grams)
50 grams butter, softened
5 cups of flour (add in a controlled manner)
For Rolling Out the Dough
50 grams butter, softened Filling
3 onions, sliced into half moons
1 teaspoon tomato paste (or pepper paste)
Oil for frying
Salt (4 grams)
Black pepper, to taste
Red pepper flakes, to taste
Red pepper powder, to taste Topping
2 reserved egg yolks
30 ml milk
Cheddar cheese, grated
Directions
Making the Dough
Activate the Yeast:
In a bowl, mix 10 grams of yeast with 400 ml of warm milk. Stir and let it sit for a few minutes until bubbly.
Prepare the Dough:
In a large mixing bowl, combine the activated yeast mixture with 2 egg whites, 8 grams of salt, and 500 grams of flour.
Mix the ingredients until they come together, then knead the dough by hand until it’s smooth and elastic.
Incorporate the Butter:
Add 50 grams of softened butter to the dough.
Knead until the butter is fully incorporated and you have a soft dough that doesn’t stick to your hands.
Ferment the Dough:
Cover the dough and let it ferment for 1 hour, or until it has doubled in size.
Preparing the Filling
Cook the Onions:
Heat a small amount of oil in a pan over medium heat.
Add 4 grams of salt and the sliced onions.
Cook the onions for 1-2 minutes, stirring occasionally.
Add Tomato Paste and Spices:
Add 1 teaspoon of tomato paste to the onions, followed by black pepper, red pepper flakes, and red pepper powder.
Cook for another 2-3 minutes, stirring to combine.
Remove from heat and let the mixture cool.
Assembling the Rolls Prepare the Dough:
Punch down the fermented dough to release the air.
Divide the dough into 12 equal pieces and roll them into balls.
Roll Out the Dough:
Take each dough ball and spread 5 grams of softened butter on it.
Roll each ball out to the size of a tea plate and stack them in pairs, buttered side in.
Shape the Rolls:
Roll each pair of dough into a larger square.
Place a portion of the onion filling along one edge, followed by a sprinkle of grated cheddar cheese.
Roll the dough into a log, making sure to seal the edges.
Make small slits on top of each roll for decoration.
Final Fermentation:
Place the rolls on a baking tray, cover, and let them rest for 15 minutes.
Baking
Prepare for Baking:
Preheat your oven to 180°C (350°F).
Mix the reserved egg yolks with 30 ml of milk and brush this mixture over the rolls. Bake:
Bake the rolls in the preheated oven for about 20-25 minutes, or until golden brown and fluffy.
Serving Suggestions
Serve these rolls warm, straight from the oven.
Pair them with a fresh salad or a bowl of soup for a complete meal.
Cooking Tips
Ensure the milk is warm (not hot) to activate the yeast properly.
Let the dough rise in a warm, draft-free environment for best results.
Adjust the seasoning in the filling to suit your taste preferences.
Nutritional Benefits
Onions: High in antioxidants and vitamin C.
Cheddar Cheese: Good source of calcium and protein.
Yeast: Rich in B-vitamins and minerals.
Dietary Information
Vegetarian: Yes (if using vegetarian cheese)
Dairy-Free: No
Gluten-Free: No
Storage Tips
Store any leftover rolls in an airtight container at room temperature for up to 2 days.
Reheat in the oven at 150°C (300°F) for 5-10 minutes before serving.
Why You’ll Love This Recipe
These rolls are soft, fluffy, and bursting with savory flavors.
The combination of onions and cheese creates a delicious filling that’s hard to resist.
Perfect for gatherings, family meals, or as a special treat.
Conclusion
These fluffy onion and cheese rolls are a delightful addition to any meal. With their soft dough and savory filling, they’re sure to become a favorite in your home. Try this recipe and enjoy the deliciousness!
