Tear and share onion, tomato and mozzarella rolls
Bake Off’s bread week has shone a light on some of the most impressive loaves you can make at home, from massive fougasse to towering cottage loaves. These gooey, tear and share rolls are the perfect centrepiece to any dinner table, and taste as good as they look. They're made with half organic Doves Farm wholemeal spelt flour for extra flavour, and half organic Doves Farm white bread flour for a beautifully soft and fluffy texture.
Ingredients
Metric
Imperial
Bread rolls
- 125g of Doves Farm Organic Wholemeal Spelt Flour, plus extra to dust
- 125g of Doves Farm Organic Strong White Bread Flour
- 1 tsp fine sea salt
- 4g of Doves Farm Quick Yeast, about half a sachet
- 2 tbsp of olive oil, plus extra to grease
- 150ml of water, tepid water, plus a few more teaspoons if needed
Filling
- 2 onions, halved and finely chopped
- 1 tbsp of olive oil
- 1 tbsp of light brown sugar
- 100g of low-moisture mozzarella
- 75g of sun-dried tomatoes, roughly chopped
Equipment
- 20cm round deep cake tin
Method
Put the flours into a large bowl or the bowl of a stand mixer
- 125g of Doves Farm Organic Wholemeal Spelt Flour, plus extra to dust
- 125g of Doves Farm Organic Strong White Bread Flour
Add the salt and yeast into the bowl, making the two don’t come into direct contact. Stir to combine
- 1 tsp fine sea salt
- 4g of Doves Farm Quick Yeast, about half a sachet
Add the oil and gradually pour in the water – you may not need it all – until you have a soft dough. If using a stand mixer, knead with a dough hook attachment for 5 minutes. Otherwise, lightly dust your surface, tip the dough out, and knead for 10 minutes until soft and springy
- 2 tbsp of olive oil, plus extra to grease
- 150ml of water, tepid water, plus a few more teaspoons if needed
Cover the dough and leave to prove for 1 hour until doubled in size
While the dough proves, put the onions into a large frying pan with the oil and fry for 15–20 minutes, stirring occasionally until softened and starting to brown
- 1 tbsp of olive oil
- 2 onions, halved and finely chopped
Add in the sugar and fry for 2–3 minutes until caramelised. Transfer the onions to a bowl to cool completely
- 1 tbsp of light brown sugar
Once cool, add in the mozzarella and tomatoes and mix to combine
- 100g of low-moisture mozzarella
- 75g of sun-dried tomatoes, roughly chopped
Lightly dust the work surface with flour and roll out the dough to 20 × 50 cm. Cover the dough evenly with the onion filling
Roll up the dough tightly from the shorter side, making sure to finish with the seam at the bottom
Slice the log into six pieces
Grease and line the base of a deep, spring-bottom 20 cm cake tin with oil and baking paper
Place the rolls into the tin, evenly spaced apart, and cover. Leave to prove for 30 minutes until risen slightly
Meanwhile, preheat the oven to 220°C (200°C fan) and bake for 25–30 minutes until golden
These can be served warm, after being left to cool in the tin for just 20 minutes, or allowed to cool completely in the tin. If you prefer a softer crust, cover the tins with a tea towel to steam them slightly while they cool
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