Cheese & Onion Stuffed Rolls
These light stuffed rolls are filled with cheese and onion and make the perfect accompaniment to a bowl of soup!
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Makes: 9 rolls
  • 500 g (16 oz) bread flour, white or wholemeal or a mixture
  • 300 g (10 fl oz) lukewarm water
  • 120 g (4 oz) grated cheese
  • 1 onion, thinly sliced
  • 1 tbsp and 2 tsp vegetable oil
  • 1½ tsp dried yeast
  • 1½ tsp salt
  • 1 tsp sugar
  • 1 tsp dried herbs
  1. Add the yeast and sugar to the water, stir and leave for 10 minutes for the yeast to activate.
  2. Put the flour, salt and herbs into a large bowl. Mix well. Make a well in the centre and add the yeast/water and the tbsp of oil. Mix to a slightly tacky dough.
  3. Turn the dough out and knead for 10 minutes until smooth and elastic.
  4. Cover and leave in a warm place until the dough has about doubled in size.
  5. Meanwhile sauté the onion gently in the 2 tsp of oil until the onions are soft and just starting to take on colour. Remove from the heat and allow to cool.
  6. Turn the dough out, knock it back and knead for a further 2-3 minutes.
  7. Divide the dough into 9 equal pieces and make each piece of dough into a ball.
  8. For each piece of dough, press out into a disk about 12 cm (5") in diameter. Place a big pinch of grated cheese and a tsp of the onion in the centre. Pull up the dough and pinch at the top to seal. Turn over and roll the ball beneath your hand to seal the bottom.
  9. Place the rolls on a lightly-greased baking tray, put the tray in a large plastic bag and leave to prove for around 45 minutes.
  10. Sprinkle the rolls with more grated cheese and bake at 180°C/360°F fan oven, 200°C/400°F for about 15-20 minutes.
  11. Place on a wire rack to cool.
I like to use a mixture of 350 g white flour to 150 g wholemeal flour for these rolls. You don't need to add the herbs but they do complement the cheese and onion beautifully.

These rolls are best served slightly warm with a bowl of soup.

If you are not going to eat them straight away you can freeze them for up to a month with no problems.