Sage And Onion Bread Rolls
bread veg
"Fresh from the oven, the scent is intoxicating. Lovely with a creamy autumnal soup, but delicious hot and buttered, too."
Makes nine rolls

500g strong white bread flour, plus extra for dusting
5g dried yeast
10g fine salt
- this recipe needs a generous amount of salt use 2 teaspoons - approx 12 grams
1 egg, beaten
300ml warm water
25g butter, melted, plus a bit extra
2 medium onions, finely chopped
- don't worry if this looks far too much before frying. Two medium (not small) onions will be about right
Olive oil
Black pepper
12 sage leaves, finely chopped
- I used around 18
In a large bowl, combine the flour, yeast and salt. Add the egg, then the water and melted butter. Turn out on to a clean surface and knead until smooth and shiny (about 10 minutes). This dough is fairly sticky, so use a little extra flour if need be. Put the dough in a clean bowl, cover and leave to rise in a warmish place until doubled in size (at least an hour).

Meanwhile, fry the onions gently in a little olive oil until very soft and lightly coloured (about 20 minutes). When done, add a little butter, grind in lots of pepper and stir in the sage.

When the dough has risen, punch it down with your hands, then tip in the onions. Squeeze and knead until well mixed in (I needed to add quite a lot more flour at this stage to make the mixture dry enough to knead).
Divide into nine and shape into rounds. Roll in flour, arrange on a board or linen cloth dusted with more flour, and leave to prove.

Meanwhile, put a baking sheet in the oven and heat it to 220C/425F/gas mark 7. When the rolls are nearly doubled in size, transfer to the baking sheet and bake for about 20 minutes. Cool on a rack.

These were really tasty. If you want a bit more of a crust cook for a little longer - 25 minutes seemed about perfect.