Parsley, Cheese and Onion Rolls

Ingredients

• 4 cups of Plain flour or strong bread flour
• 2 tbsp of honey
• 2 tsp of dry active yeast
• salt to taste
• 2 tbsp of butter + 2 tbsp extra
• 1 tbsp of milk powder
• tap cold water as needed
• 1 to 2 big onions chopped (fillings)
• 1cup of grated Cheeses of your choice (fillings)
• 1 garlic clove thinly sliced (fillings)
• a small handful of curly parsley (fillings)
• salt to taste (fillings)
• 1 tbsp of oil (fillings)

Directions

1. 5 hours prior, in a small bowl add the yeast with 1/2cups luke warm water and 1 tsp of sugar, mix and let froth for 4 to 5 minutes.
2. Add all of the rest ingredients in an electric mixing bowl with the dough hook attached and mix while adding little by little cold tap water to form a dough (the dough should have the consistency of roti dough). Cover and let proof in a warm room temperature corner for about 4 hours.
3. After 4 hours add the dough hook back and add the rest 2 tbsp of butter and mix again until well corporate and cover left proof for 1 hour.
4. Fillings. In a nonstick pan Sautéd the onions and garlic with the oil on low. Heat until onions are translucent. (Very important not to give the onions color)
5. Add them in a mixer with the parsley and salt. Blitz until it's small but not creamy or smooth it should be little bit coarse for texture and remove in a bowl then add the grated cheese, give a good mix and reserve.
6. Punch out the air pockets from the dough and make little golf size balls and fill them with the stuffing.
7. Place them on a wax tray next to each other until all done, egg wash them.
8. Bake them in 180°C preheated oven for 25 to 35 minutes. Remove and brush with butter and let sit on a rack cover with a clean towel and ready to use when needed.