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Cheddar and onion-seed rolls

  • 4.0 Star
  • Timer Prep 65 min
    Cook 15 min
  • Chart 200.0 cal/
  • Chef hat Easy


Grate the mature Cheddar.


  1. 1 Heat a frying pan over a medium-high heat and add the onion seeds. Move them around the pan for 1 minute, until they produce an oniony aroma. Set aside.
  2. 2 Tip the bread mix into a large bowl. Stir in three-quarters of the cheese, two-thirds of the onion seeds and the lukewarm water. Mix to form a ball of dough.
  3. 3 Turn out onto a floured surface and knead for about 10 minutes until soft and elastic.
  4. 4 Shape into rolls, then put on oiled baking sheets, well apart.
  5. 5 With a knife, slash the tops of the rolls.
  6. 6 Loosely cover each sheet with lightly oiled cling-film and leave in a warm place for 40 minutes, until the dough has almost doubled in size.
  7. 7 Heat the oven to 220°C/425°F/gas 7 (200°C for fan ovens).
  8. 8 Once the rolls have risen, scatter them with the reserved cheese and onion seeds.
  9. 9 Bake for 12-15 minutes until golden and hollow-sounding when tapped underneath.

1 Review

  • S Spencer

    Tried this works well, easy to change.

  • Average per serving
  • Calories 200.0kCal
  • Fat9.9g
  • Saturated4.7g
  • Salt0.59g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg