A house filled with the smell of freshly made bread is a house like no other and whilst making these, the fragrant smell of the herbs and caramelised onions fills the house with a gorgeous aroma but are good to eat too!
Caramelised Onion and Herb de Provence rolls
(makes 10 rolls, you will need a stand mixer fitted with a dough hook, or really strong arms!)
- 17g fresh yeast
- 1 tsp caster sugar
- 500g strong white bread flour
- 3 tsp herbs de provence
- 1 tsp sea salt
- 1 tbsp. olive oil
- 50g butter
- 3 onions, finely chopped
- 1 tbsp. brown sugar
- beaten egg to glaze
- Start the onions caramelising by melting the butter, adding the onions along with the brown sugar over a low heat. Leave to caramelise, stirring occasionally for 30 minutes. Leave to cool.
- Start by mixing together the fresh yeast and sugar till it turns to liquid, set aside.
- In a large bowl add the flour, salt and herbs, with the mixer on low add the yeast mix in, 300ml warm water and the olive oil.
- Keep on a low speed until combined, once a dough has been achieved turn the mixer up to medium and knead for 6 minutes.
- Knead in the onion mix by hand and leave in a greased bowl, covered with cling film to rise for one hour.
- Once risen divide into ten equal portions and roll out into long rolls. Twist them up and place on a greased baking tray with space between them for growth.
- Cover with cling film and leave to prove for 45 minutes. Brush with beaten egg and bake for 15 minutes at 200oC.
Serve simply spread with butter, no filling needed and enjoy!