Rosemary Garlic Caramelized onion damper rolls
1Tbsp extra virgin olive oil
1 brown onion finely chopped
3 cups self-raising flour
1 cup grated tasty/Parmesan cheese
3 eggs lightly beaten
¾ cup milk + extra for brushing
50g butter extra, melted, cooled
Unsalted Butter to serve
Heat butter & oil in a large frying pan over medium heat.
Add onion & cook stirring occasionally for 15mins or until onion is soft.
Add sugar and Bourbon Maple Splash.
Cook for a further 5-8mins or until mixture is caramelized.
Set aside to cool completely.
Preheat oven to 190/170 fan forced.
Line a large baking tray with baking paper.
Combine flour, Garlic Rosemary Rub and ½ the cheese in a large bowl.
Season with pepper.
Make a well.
Add eggs, milk and extra melted butter.
Mix well. Add onion mixture.
Knead gently until combined.
Divide mixture into 12 equal portions.
Roll each portion into a ball.
Arrange balls on prepared tray leaving space between each.
Brush with a little milk and sprinkle with remaining cheese.
Bake for 35-40mins or until golden brown.
Rolls should sound hollow when tapped.
Cool on a tray.
Serve warm or at room temperature with butter mixed with Wild Porcini Salt.
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