These rolls remind me of cinnamon rolls, yet savory. Filled with some fresh onion. A smear of Dijon mustard and mayonnaise. Use a bread machine to easily prepare the dough.
Ingredients
1 1/3 cup milk 325ml
2 eggs, large
1/4 cup sugar 50g
1 1/2 tsp salt 8g
1/4 cup butter, unsalted melted 56g
4 1/2 cups flour (approx) ap flour 540g*
2 1/4 tsp instant or active dry yeast 7g
1/2 tsp granulated garlic
1 egg for closing the dough
Filing:
1/4 cup mayonnaise 56g
2 tsp Dijon mustard, prepared 9g
1/2 tsp onion powder
Tt black pepper
4 tsp butter, melted 18g
2 cups Cheddar cheese, shredded 166g
1/2 of large onion finely chopped 35-45g
2 tbsp poppy seeds 9g
Instructions
Place main ingredients in machine as suggested by your manufacturer. Adjust the amount of flour by holding back a few tbsp before adding to the pan. Use the dough setting. If necessary adjust liquid. You want a smooth dough. This product is a bit stickier than other doughs.
After the kneading is complete, remove the dough, gently punch down the air and divide into two even pieces. Each one should be approximately 12x8" (30x20cm) Roll thin on lightly floured surface.
Brush egg on the edge leaving 1/2" /1cm. Sprinkle each dough half with of the butter, onion, cheddar and poppy seed.
Roll up the long side and firmly pinch the seams. Slice in 2" or 1" slices. Depending on your preference.
Place 2" apart on lightly greased baking sheet. Flatten the tops slightly. Cover and set aside in a warm spot.
Brush each swirl with 1 tsp of the Dijon/mayonnaise mixture and sprinkle with a little more onion and poppy seed. Cover. Let rise until light and slightly puffy. This may take about 45-80 minutes.
Bake in a preheated oven at 400F, approximately 23-27 minutes. Remove immediately and place on a rack and cool.
Susy's Tips and Tricks
You can use salted or unsalted butter. You may wish to lower or omit the salt if you use salted butter.
*Hold back 1/4 cup flour to see how your dough forms. Don't toss it all in. Add as necessary.
I use an average weight of 120g per cup. Flours vary by brand. Bread flour weighs more. Humidity and barometric pressure change results. Please check your dough ball and add flour or liquid in small increments to get a nice smooth, slightly tacky dough ball. This can change with the seasons. Tossing your ingredients and walking away doesn't always give the best results.
I used old aged cheddar. Parmesan is excellent too.
I've used red onion with excellent results. Use what you prefer.
I have done other fillings. Finely chopped pepperoni, Italian herbs with mozzarella and cheddar. Delicious.
Use all-purpose aka plain flour or bread flour aka strong flour.
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