Rolls or buns (I’m never sure which one is it) is one of my favourite things to bake. There are just so many possibilities. You can go savoury, you can go sweet – either way you can’t go wrong. Previous time I made savoury rolls I went for a mediterranean style filling with these olive, sundries tomato and feta rolls. This time I have decided to stick to strong flavours with these caramelised onion, mushroom and goat cheese rolls. They make a perfect side dish for meat, but are also perfect on their own. I ate more than half of these so you can trust me there.
CARAMELISED ONION, MUSHROOM AND GOAT CHEESE ROLLS
1 sachet active dry yeast
250ml warm milk
3 tablespoons olive oil
1 teaspoon salt
500g plain flour
1 medium sized onion, finely chopped
5-6 closed cup white mushrooms, chopped
50g goat cheese
- In a large bowl dissolve yeast in the warm milk. Add sugar and 130g (1 cup) of the flour. Stir well. Cover the bowl and set aside to rise for about 30-40 minutes or until it has doubled in size.
- Add olive oil, salt, eggs and remaining flour one cup at time mixing after each addition. Knead the dough in the bowl for about 5 minutes until all flour incorporated and the dough reaches slightly sticky and elastic consistency. Cover the bowl with a cloth and let the dough rise in a warm place for about 1 hour or until doubled in size.
- In the meantime, prepare the filling. Fry finely chopped onion with 2 tablespoons of olive oil on high heat until light brown, stirring occasionally. Add 2 tablespoons of warm water, mix and reduce heat to medium. Fry for further 5-7 minutes or until the onion becomes brown and slightly transparent. Add chopped mushrooms and fry this mixture for 5 minutes. Transfer to a bowl and cool until room temperature.
- Preheat oven to 180°c. Line a round cake pan with baking paper. Once the dough has risen, move it to a well floured surface and roll it out into a rectangle (approximate size 50cm x 32cm).
- Spread the filling over the surface of the dough. Crumble goat cheese on top. Starting from the long edge carefully roll the dough until it is one big roll. Cut the roll in 9 even pieces and place in the cake pan.Generously brush rolls with slightly beaten egg and set aside to rise for another 20 minutes. Bake for about 50-60 minutes or until golden in colour.