Cheshire cheese and onion rolls

30 g butter
1 tsp. olive oil
1 large red onion, diced
600 g strong white bread flour

12 g instant yeast
1 tbsp caster sugar
1 tsp fine salt
½ tsp freshly ground pepper
90 ml boiling water
220 ml whole milk
150 g crumbled Cheshire cheese
2 tbsp sesame seeds

Heat the butter and oil in a frying pan over a low heat, add the onions and cook until just translucent. Tip into a bowl to cool.

Place the flour, yeast, sugar, salt, and pepper in a large bowl. (Place the yeast and salt on opposite sides.) Combine the boiling water and milk and add 2/3 to the bowl, mixing with your fingers or a dough hook. Gradually add more liquid until all the dry ingredients are picked up and you have a soft dough. Tip onto a floured surface and knead for 10 minutes, or use the dough hook of a stand mixer for 6 minutes, to obtain a soft, silky dough. Oil a large bowl, tip the dough in, cover with plastic wrap and leave to double in size, between 1-2 hours.

Place the dough on a floured work surface and gently knead in the cheese. Weigh the dough and divide into 13 equal pieces. Roll each piece into a ball and place on 2 parchment-lined baking sheets. Cover and leave to rise until doubled, about 1 hour.

Heat the oven to 180c/160c fan/gas 6. Mist the rolls with water and sprinkle on the sesame seeds. Bake for 20 minutes, or until golden and the bottoms sound hollow when tapped. Leave to cool completely on a wire rack.

Luis Troyano Bake it Great