Parsley Cheese and Onions Rolls

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Ingredients:

4 cups of Plain flour or strong bread flour

2 tbsp of honey

2 tsp of dry active yeast

salt to taste

2 tbsp of butter + 2 tbsp extra

1 tbsp of milk powder

tap cold water as needed

1 to 2 big onions chopped (fillings)

1cup of grated Cheeses of your choice (fillings)

1 garlic clove thinly sliced (fillings)

a small handful of curly parsley (fillings)

salt to taste (fillings)

1tbsp of oil (fillings)

Directions:

1. 5 hours prior, in a small bowl add the yeast with 1/2cups luke warm water and 1tsp of sugar, mix and let froth for 4 to 5 mins.

2. Add all of the rest ingredients in a electric mixing bowl with the dough hook attached and mix while adding little by little cold tap water to form a dough (the dough must be like roti). Сover and let proof in a warm room temperature corner for about 4 hours.

3. After 4 hours add the dough hook back and add the rest 2 tbsp of butter and mix again until well corporate and cover left proof for 1 hour.

4. Fillings. In a nonstick pan Sautéed the onions and garlic with the oil on low. Heat until onions are translucent. (Very important not to give the onions color)

5. Add them in a mixer with the parsley and salt. Blitz until it's small but not creamy or smooth it should be little bit coarse for texture and remove in a bowl then add the grated cheese, give a good mix and reserve.

6. Punch out the air pockets from the dough and make little golf size balls and fill them with the stuffing.

7. Place them on a wax tray next to each other until all done, egg wash them.

8. Bake them in 180c preheated oven for 25 to 35 mins. Remove and brush with butter and let sit on a rack cover with a clean towel and ready to use when needed.

Bon Appetit!

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