Method

Dough

Place the flour, salt, sugar and yeast into a stand mixer with the dough hook attachment. Mix lightly to ensure that the salt, sugar and yeast are evenly incorporated.

In a separate bowl, add the melted butter, warm milk and water and ensure that the liquid is lukewarm. (Adding too hot a liquid can kill the yeast, preventing the dough from rising, and adding too cold a liquid wont activate the yeast, also preventing the dough from rising.)

Add the warm liquid to the flour mixture and turn the mixer to a low speed, allowing it to knead the dough for a good 10 minutes or until smooth and elastic. Alternatively, tip the dough out onto a clean surface, dusted with a little flour, and knead by hand. *You may need to add a little more flour, or water depending on how stiff or sticky the dough is.

Once the dough is smooth and elastic, place in a lightly oiled bowl and cover loosely with a tea towel. Leave in a warm place to prove (rise) for about an hour or until dough has doubled in size. While the dough rises prepare the onions.

Caramelised Onions

Heat a splash of olive oil in a frying pan. Sweat the onions and sage over a low heat for about 20 minutes, or until soft and translucent. Add the sugar and cook for a further 5 minutes.

Season with a little salt and freshly ground pepper.

Remove from pan and set aside to cool.

Dough Continued

Once the dough has risen, knock back (punch down) and shape into round balls (slightly smaller than fist sized).

Transfer the rolls to the prepared baking tray, placing them close together so that they will rise as one circular-shaped bread. Cover the tray with a clean tea towel and leave to rise for a further 30 minutes.

About halfway through the 30 minute proving time preheat the oven to 200 ºC and line a baking tray with baking paper.

Once the rolls have risen, top with a little grated cheese and the caramelised onions.

Bake for about 20-25 minutes, or until golden brown, risen and cooked through.