As some of you know I teach cookery. In one of my roles I’m an Adult Education Tutor at evening classes of which I thoroughly enjoy. The women in one particular group have helped to shape what they would like to learn this term. They all mentioned how they wanted to master bread. Unfortunately in the 2 hour time frame it isn’t easy to make good bread from start to finish due to the rising time needed. So a few weeks ago we made Calzone as an introduction to yeasted bread making then this week we are making non-yeasted cheese & onion rolls to accompany the soup we are also making in class.
As these don’t contain yeast so no rising time required. They are almost a cross between savoury scones and soda bread. Very delicious and at their best when warm, spread with butter and served with soup. Due to the nature of these rolls they can dry out quite quickly. If they are not being eaten fresh from the oven it is worth freezing and reheating when needed.
In recipes like this it is always worth using mature or extra mature cheese as the taste of cheese does change once it has been baked. Mild cheese just won’t give any taste. With non yeasted doughs I also recommend not mixing it too much. Once the ingredients have combined stop mixing. Share out dough and bake straight away. If you play too much with the dough it can turn tough. These are very much rough and ready rolls.
Quick Cheese & Onion Rolls
Makes 8 rolls
- 200g plain flour
- 200g wholemeal flour
- 1 tsp bicarbonate of soda
- 2 tsp cream of tartar (alternatively replace bicarbonate of soda and cream of tartar with 3tsp baking powder)
- 1 tsp salt
- 1 tsp caster sugar
- 300ml milk
- 25g butter, melted
- 1 small onion, finely chopped
- 175g mature cheese, cut into small chunks
1) Preheat oven to 190°c. In a large bowl mix together all the dry ingredients then add the onion and cheese.
2) Whisk together the melted butter and milk then pour into the dry ingredients.
3) Mix until the ingredients are just about combined.
4) Turn out onto a floured surface and divide into 8 pieces. Shape into rounds about 2.5cm deep.
5) Place on a floured baking and bake for 25-30 minutes until rolls and crisp and golden.
6) Allow to cool a bit on a wire rack then eat warm with butter.