Tear and Share Onion, Tomato and Mozzarella Rolls Recipe

Instructions

1. Step 1

   Put the flours into a large bowl or the bowl of a stand mixer | Ingredients: 4 1/2 oz of Doves Farm Organic Wholemeal Spelt Flour, plus extra to dust , 4 1/2 oz of strong white bread flour

2. Step 2

   Add the salt and yeast into the bowl, making the two don’t come into direct contact. Stir to combine | Ingredients: 1 tsp fine sea salt , 1/8 oz of fast-action dried yeast, about half a sachet

3. Step 3

   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 | Ingredients: 2 tbsp of olive oil, plus extra to grease , 5 1/16 fl oz of water, tepid water, plus a few more teaspoons if needed

4. Step 4

   Cover the dough and leave to prove for 1 hour until doubled in size

5. Step 5

   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 | Ingredients: 1 tbsp of olive oil , 2 onions, halved and finely chopped

6. Step 6

   Add in the sugar and fry for 2–3 minutes until caramelised. Transfer the onions to a bowl to cool completely | Ingredients: 1 tbsp of light brown sugar

7. Step 7

   Once cool, add in the mozzarella and tomatoes and mix to combine | Ingredients: 3 1/2 oz of low-moisture mozzarella , 2 2/3 oz of sun-dried tomatoes, roughly chopped

8. Step 8

   Lightly dust the work surface with flour and roll out the dough to 20 × 50 cm. Cover the dough evenly with the onion filling

9. Step 9

   Roll up the dough tightly from the shorter side, making sure to finish with the seam at the bottom

10. Step 10

    Slice the log into six pieces

11. Step 11

    Grease and line the base of a deep, spring-bottom 20 cm cake tin with oil and baking paper

12. Step 12

    Place the rolls into the tin, evenly spaced apart, and cover. Leave to prove for 30 minutes until risen slightly

13. Step 13

    Meanwhile, preheat the oven to 220°C (200°C fan) and bake for 25–30 minutes until golden

14. Step 14

    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