Fluffy brioche is spread with sweet caramelised onions and sprinkled with grated sharp cheddar, then rolled into perfect rolls and baked to perfection - cheesy onion goodness. These are easy to make and make the perfect savoury breakfast or brunch treat.
- 250g Whole milk, lukewarm
- 1 Tbsp granulated sugar
- 1 ½ tsp active dry yeast
- 585g all-purpose flour
- 1 tsp salt
- 2 eggs, lightly beaten
- 90g Anchor unsalted butter, melted and cooled slightly.
- 4 Large white onions (about 1500g total), thinly sliced
- 220g caramelised onions
- 200g finely grated Anchor Sharp Cheddar
- Pretzel salt to finish (optional)
- Place the milk, sugar, and yeast in a medium bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
- 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.
- 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.
- 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.
- 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.
- 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).
- Spread with the caramelised onion mixture and grated Anchor Sharp Cheddar.
- 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.
- 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.
- 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.
Keywords: cheese and onion, brioche, caramelised onion, caramelized onion, sharp cheddar, brioche buns, brioche rolls