I often make a large batch of caramelised onions to keep in the fridge, as it takes about 45 minutes to an hour to reduce them to a sweet goo, I use them in so many recipes. This recipe uses the equivalent of 3 large or 4 small onions.
Makes 8 medium sized rolls
Ingredients
400g Strong White Flour
1 teaspoon Salt
300ml Warm Water
1 tablespoon Olive Oil
1 teaspoon Sugar
1 sachet (7g) Fast Action Yeast
50-100g Semolina Flour for liberal sprinkling
Approx. 12 small Rosemary leaves, very finely chopped
A small, round, rinded Goat's Cheese (approx. 65g)
3 tablespoons Caramelised Onions
- To make the caramelised onions put a large knob of butter into a pan and tip in thinly sliced onions. Put the heat on low and add half a teaspoon of salt and two teaspoons of soft brown sugar. Stir it all together to combine then leave it to slowly sizzle on the lowest heat for 40-45 minutes stirring occasionally (if you are doing a huge pan full of onions it may need an hour). If, towards the end of the cooking, you feel that it is starting to catch a bit on the bottom of the pan, splash in some water. This will prevent it from burning and help to achieve the desired gooey consistency. When sweet and golden brown take the pan off the heat and transfer the onions to a bowl to cool.
- Put the flour into a large bowl and stir in the salt.
- In a measuring jug measure the water then add the sugar, olive oil and yeast. Stir with a fork then pour it into the flour.
- Stir with the fork until all the flour has been incorporated and you have a sticky, wet dough. Scrape the dough off the fork and, using one hand, start to work the dough. I find it easiest to leave it in the bowl for this, kneading it around and stretching it up and back down again. This is undeniably a messy job and I suppose you could use a mixer with the dough hook attachment if you have one, I always do this by hand though.
- Continue to messily work the dough in the bowl for about 10 minutes until it is noticeably smoother and more stretchy, you should be able to stretch it quite high out of the bowl without it breaking (quite good fun). Cover the bowl with cling film and put aside to rise for about an hour until doubled in size.
- When risen, uncover and add the finely chopped rosemary and the caramelised onion. Using a fork, stir it around knocking out the air and incorporating the rosemary and onions.
- Sprinkle the work surface generously with semolina flour and tip the dough out onto it. Dust the top of the dough with more semolina and give it a knead for a few minutes to incorporate some of the flour into the dough. It should be a lot less sticky now so form it into an oval shape and cut it in half, sprinkle with more semolina if it gets sticky while you are cutting. Cut each half into two then those in two again so that you have eight small balls of dough all pretty much the same size...you can weigh all these dough balls if you really want to be exact!
- Prepare a baking sheet/shallow tin by dusting liberally with semolina flour.
- Take the goats cheese and cut it into 8 equal sized segments. Take each ball of dough and flatten it onto the palm of your hand, place a piece of goats cheese into the middle of the dough then fold and squidge the dough around it, making sure the cheese is totally encased. Place each dough ball onto the baking sheet leaving a couple of centimetres between them to allow for the second rise.
- Keep going until you have all eight dough balls on the tin then give them a final dusting of semolina and set aside to rise again for about at hour.
- Preheat the oven to 210C (fan). When the rolls have doubled in size bake in the preheated oven for 20 minutes or until golden brown and hollowing sounding when tapped underneath. Transfer them to a rack to cool for 15-20 minutes.
- These rolls are delicious eaten cold but even better when still slightly warm with melting cheese in the middle....yum.
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