- 320ml water
- 1tbsp olive oil
- 1tsp salt
- 1 tbsp sugar
- 520g roasted onion bread flour
- 2tsp fast action yeast
I love to eat these onion bread rolls with some strong cheddar cheese & chutney, a real treat for lunch! To make them really easily, I always use a bread maker to make the dough, then bake them in the oven.
Add the water, oil, salt & sugar to the bread machine tin. Then add the flour and the yeast onto the top.
Set to the dough programme and sit back whilst the machine does all the hard work for you! Once the machine has finished the cycle, remove and ‘splat’ onto a floured board. I simply cut the dolop of dough into 9 random shaped chunks as you can see in the picture, makes my office packed lunch a bit more interesting!
Place your shapes onto trays lined with baking paper and cover with a warm, damp tea towel for 30 minutes until they have risen about 1.5 – 2 times the size.
Bake at 200 degres c for 12 minutes. Remove from the oven and allow to cool on a wire rack.
Again, the flour I used for these rolls is from Wessex Mill, they say “Our flour is different. It has been milled using wheat grown locally around the mill, you will find the names of the farms on the back of every bag. Above all, it is milled to produce top quality bread time after time”. I have to say I agree, it is excellent flour! We get the flour from a brilliant local farm shop called Wellington Farm Shop.
To give the rolls a crusty finish, put a tray of boiling water in the bottom of the oven whilst they are baking, the steam helps the bread go crusty.