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Cheese And Onion Rolls Recipe
|Butter||1⁄2 Ounce (15 Grams)|
|Cheese||2 Ounce (50 Grams)|
|Dried yeast||1 Tablespoon|
|Warm milk||1⁄4 Pint (150 Milliliters)|
|Plain flour||8 Ounce (225 Grams)|
|Mustard powder||1 Teaspoon|
|Beaten egg||1 (To Glaze)|
Serving size: Complete recipe
Calories 1421 Calories from Fat 392
% Daily Value*
Total Fat 45 g68.7%
Saturated Fat 24.1 g120.6%
Trans Fat 0 g
Cholesterol 313.5 mg
Sodium 740.2 mg30.8%
Total Carbohydrates 208 g69.4%
Dietary Fiber 11.4 g45.7%
Sugars 12.8 g
Protein 46 g92.5%
Vitamin A 25.9% Vitamin C 15.5%
Calcium 66.1% Iron 29.9%
*Based on a 2000 Calorie diet
Saute the onion in the butter until soft.
Grate the cheese, using the grating disc.
Sprinkle the dried yeast onto the milk and leave in a warm place until frothy.
Place the flour and seasonings in the bowl with the cooked onion and grated cheese.
Pour the yeast mixture through the feed tube and mix, using the double-bladed chopping knife, to form a dough.
Cover and leave in a warm place until doubled in size - about 1 hour.
Turn onto a floured board and knead lightly.
Divide into eight portions and shape into long rolls.
Place side by side in a greased 1 -kg/2-lb loaf tin, so that the rolls touch each other.
Cover and leave to rise in a warm place for 30 minutes.
Brush with beaten egg, then bake in a moderately hot oven (200 C, 400 F, gas 6) for 20-25 minutes.