Caramelised Onion and Cheddar Rolls

Cheesy and carb-y, two of my favourite things! These super soft rolls are filled with cheddar, caramelised onions and seasoned with mixed herbs to make one seriously good accompaniment to soup for dinner and eggs in the morning (the dough itself is made without eggs though). They’re so good and I hope you’ll try them soon!

Those bits of cheese and onion that get all crispy on the edges? THAT should be the only actual reason to make these rolls. I may have enjoyed those bits more than the bread itself, just saying. Scraping the pan has never been more fun. My friend uses chopped white onions, but I have a soft spot for caramelised onions and they turned out to be just what the cheddar ordered. The rolls are buttery without any butter, super soft, and packed with a ton of flavour.

• 1 cup milk (250 ml)
• 2 and 1/4 tsp active dry yeast
• 1 tbsp sugar
• 4 tbsps olive oil
• 3 cups all-purpose flour (360 gms)
• 1 and 1/2 tsps salt
• 2 tsps mixed herb seasoning / Italian seasoning (usually comes salted; if you skip this increase the salt in the dough to 2 tsps)

• 2 and 1/2 cups grated cheddar cheese
• 1 large onion, thinly sliced
• 2 tbsps olive oil