BRIOCHE DOUGH

1. Place the milk, sugar, and yeast in a medium bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
2. Place the flour, salt, eggs, and Anchor unsalted butter in a stand mixer fitted with the dough hook attachment. Add the yeast and milk mixture, and mix on low until the dough comes together.
3. Increase the mixer speed and mix on medium for 8-10 minutes, until the dough is smooth and pulling away from the edges of the bowl.
4. Remove the dough from the bowl, shape into a ball, and then lightly grease either the mixing bowl, or a large bowl, and place the ball of dough in it. Cover the bowl with plastic wrap and leave to rise either in a warm spot until doubled in size, about 1 hour, or overnight in the fridge.

CARAMELISED ONIONS

1. Place a large frying pan or skillet over medium heat. Add about 2 Tbsp oil, and the onions, stirring to coat. Add a big pinch of salt. Reduce the heat slightly, and continue to cook the onions for a further 45 to 55 minutes, reducing the heat as necessary and stirring every few minutes. Add a little extra oil or water if needed to stop the onions drying out.

ASSEMBLY

1. Lightly grease two non stick muffin pans with butter or non stick cooking spray (see notes about parchment sling). Turn the dough out onto a lightly floured surface, and roll into a rectangle 12”x28” (30x71cm).
2. Spread with the caramelised onion mixture and grated Anchor Sharp Cheddar.
3. Starting at a long end, roll the dough up into a tight spiral log. Trim the ends and cut into 2” (5cm) pieces using a sharp knife. Place each piece into a cavity in the muffin pan - leave a muffin pan cavity between as many rolls as you can to help them get even heat on all sides when baking.
4. Lightly cover the muffin pan with plastic wrap, and leave in a warm place to rise for 30 to 45 minutes. While the buns are rising, preheat the oven to 350°f / 180°c.
5. Once the buns are risen, sprinkle with pretzel salt bake for 20 to 25 minutes, rotating the pan once to ensure even browning. Leave to stand in the pan for 5 minutes then remove from the pan and allow to cool on a wire rack. Serve warm or at room temperature. Leftover rolls can be reheated briefly in the microwave. Store in an airtight container at room temperature.