Cheese, Tomato and Onion Savoury Scrolls (Braaibroodjie Rolls)

Ingredients

• 600 grams bread flour ((strong/high-grade))
• 80 grams white granulated sugar ((caster/granulated))
• 4 teaspoons yeast*
• 90 grams butter ((melted and cooled))
• 250 grams water ((lukewarm))
• 125 grams milk ((lukewarm))
• 1 egg ((beaten))
• 1 1/2 teaspoons table salt
• 1/4 to 1/3 cup flour for dusting
• 3-4 tablespoons vegetable or olive oil
• 60 grams butter
• 1/2 large onion
• 120 grams cheddar ((grated))
• 1/2 cup sun-dried tomatoes ((chopped))
• 60 grams chutney ((peach or apricot))
• 3 teaspoons pepper
• 3 teaspoons Aromat ((or salt))

Instructions

1. 1

   In a large bowl place the lukewarm water, milk, sugar and yeast. Once the yeast has become foamy and bubbly, add in the cooled melted butter, and the beaten egg. Stir to combine.

2. 2

   Add in 600 grams of flour and stir together with a form of shaggy dough. Set aside and let rest for 20 minutes.**

3. 3

   Generously flour a kitchen counter with about ¼ cup of flour, and knead the dough for about 10 to 12 minutes until the dough is soft, elastic and passes the windowpane test. Alternatively, the dough can be kneaded in a stand mixer using the dough hook for 5 to 7 minutes. Take a small ball of dough and stretch the dough between your fingers until it becomes thin enough for light to pass through without the dough tearing.

4. 4

   Place the dough in a large bowl that has been greased with vegetable oil, covered with a tea towel and allowed to proof in a warm area for about 1 hour or until the dough has doubled in size.

5. 5

   While the dough is proofing, finely chop the onions and sautee in about 1 tablespoon of olive oil until the onions are soft and slightly browned. Grate the cheese. Chop the sun-dried tomatoes. The butter for the filling can be melted or softened and mixed with the chutney.

6. 6

   Once the dough has finished proofing, roll it out on a lightly floured surface in a rectangle about 40cm long and 25 cm wide. Spread approximately ⅔ of the butter-chutney mix onto the bread dough, sprinkle with cheese, onions, sun-dried tomatoes, salt and pepper.

7. 7

   Beginning on the long side of the dough, roll the dough up tightly. Pinch the seams together to seal in the filling along the length of the dough. Cut the roll into 12 equal portions using a sharp knife, or bench scraper. Place the rolls cut side down into your bakig dish (about 23cm by 30cm x 5cm tall) leaving about 2 - 3 cm of space between the rolls to allow them to rise. Cover with a tea towel and allow to proof until the dough has doubled in size between 30 minutes and an hour. To check if the dough is ready for baking, simply poke the dough gently with your finger, if the dough indents and it pops back still leaving an indentation, the dough is perfectly proofed.

8. 8

   Preheat the oven to 180°C/355F. Baste the rolls with the leftover butter-chutney mix, and bake the rolls for 25 minutes. Serve the rolls either warm or at room temperature.