Cheese, onion and chive scrolls


  • Serves 8 people

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 (1 2/3 cups) bread flour
  • 100 gm (2/3 cup) rye flour
  • 10 gm brown sugar
  • 7 gm (1 sachet) dried yeast
  • 2 tbsp finely chopped chives
  • 70 gm each Gruyère and aged Cheddar, coarsely grated
  • 125 ml (½ cup) milk, plus extra for brushing
01   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).
02   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.
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