Pull-apart gruyere & onion rolls
Ingredients
1kg white bread flour
7g sachet dry yeast
2 tsp sugar
1 tbsp sea salt flakes
1 cup finely grated gruyere
2½ cups warm water
¼ cup fried shallots, crushed (see note, below)
1 egg, beaten
Note: Find fried shallots in Asian grocery stores or supermarkets.
Method
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Sift flour into a bowl. Stir in yeast, sugar, salt and cheese. Make a well in centre and pour in the water. Stir with a wooden spoon to form a dough. Turn out onto a floured surface and knead for 10 minutes until smooth and elastic and no longer sticky.
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Put dough in a lightly oiled large bowl. Cover with plastic wrap and leave in a warm place to prove for 1 hour or until doubled in volume. Punch down dough. Use a floured hand to transfer from bowl to a floured surface and knead until just smooth. Shape into a log.
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Grease a 25cm and 20cm springform tin with oil. Cut dough into 100g pieces. Knead each piece into a round ball. Sit pieces in tins about 1cm apart, smooth side down (creased side facing up).
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Put some shallots in the creases of each roll and pinch tops together slightly. Cover with a tea towel and place in a warm place to rise for about 15 minutes.
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Preheat oven to 200°C. Brush tops with egg. Bake for 15-20 minutes or until golden. Allow to cool before removing from tin.
Tip: Rolls can be baked in any tin or oven tray with deep sides. They are best eaten within a day, but can be frozen once baked.
