Name: Cheese, onion and chive scrolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 1 onion, thinly sliced; 1 tbsp olive oil; 250 gm bread flour (1 2/3 cups); 100 gm rye flour (2/3 cup); 10 gm brown sugar; 7 gm dried yeast (1 sachet); 2 tbsp finely chopped chives; 70 gm each Gruyère and aged Cheddar, coarsely grated; 125 ml milk, plus extra for brushing (½ cup)

Cheese, onion and chive scrolls

Australian Gourmet Traveller recipe for Cheese, onion and chive scrolls

Serves 8

Prep

20M

Cook

30M

Total

50M

These more-ish scrolls are best served on the day they’re made. You can bake them a few hours ahead then warm them in the oven for a few minutes just before serving.

Ingredients

1 onion, thinly sliced

1 tbsp olive oil

250 gm bread flour (1 2/3 cups)

100 gm rye flour (2/3 cup)

10 gm brown sugar

7 gm dried yeast (1 sachet)

2 tbsp finely chopped chives

70 gm each Gruyère and aged Cheddar, coarsely grated

125 ml milk, plus extra for brushing (½ cup)

Method

Main

1.Stir onion and oil in a saucepan over medium-high heat until tender (4-5 minutes), set aside. Combine flours, sugar, yeast, chives, 50gm cheddar, onion mixture and 2 tsp sea salt in the bowl of an electric mixer fitted with a dough hook. Warm milk and 90ml water in a saucepan over low heat until lukewarm, add to flour mixture, knead until smooth and elastic (4-5 minutes). Transfer to a lightly oiled bowl, cover and stand in a warm place until doubled in size (45 minutes-1 hour).

2.Meanwhile, preheat oven to 180C. Knock back dough and roll out on a lightly floured surface to a 20cm x 40cm rectangle. Scatter with remaining cheeses then roll to form a long cylinder. Cut into 8 pieces, place cut-side down on an oven tray lined with baking paper, stand until slightly risen (10 minutes). Brush tops with milk and bake until golden (20-25 minutes). Serve warm.

Styling by Emma Knowles

Styling by Alice Storey