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.
- 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)
- 1Stir 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).
- 2Meanwhile, 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.