Caramelised Onion & Cheddar Damper Rolls

12
Servings
15m
Prep Time
75m
Cook Time
1h 30m
Ready In


"From Super Food Ideas Oct.'16"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (87.9 g)
  • Calories 219.4
  • Total Fat - 10.5 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 72.5 mg
  • Sodium - 537.5 mg
  • Total Carbohydrate - 24.2 g
  • Dietary Fiber - 3.4 g
  • Sugars - 2.1 g
  • Protein - 8.9 g
  • Calcium - 125.1 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.2 mg

Step 1

Heat butter and oil in a large frying pan over medium heat and add onion and thyme and cook, stirring occasionally for 15 minutes or until onion is soft.

Step 2

Add sugar and vinegar and cook, stirring for 5 to 8 minutes or until mixture is caramelised and set aside to cool completely.

Step 3

Preheat oven to 190C/170C fan forced.

Step 4

Grease and line a large baking tray with baking paper.

Step 5

Combine flour, salt and 1/2 cup cheddar in a large bowl and season with pepper.

Step 6

Make a well in the centre and add egg, milk and extra melted butter and mix well and then add onion mixture and knead gently until combined.

Step 7

Divide mixture into 12 equal portions and roll each portion into a ball and arrange balls on prepared tray about 3cm apart and brush with a little extra milk and sprinkle with remaining cheddar.

Step 8

Bake for 35 to 40 minutes or until golden brown and rolls sound hollow when tapped.

Step 9

Cool on tray and serve warm or at room temperature with butter.

Tips & Variations


No special items needed.

Related

Tisme

We really enjoyed these dampers. Savoury with a hint of sweetness from the caramelised onion, made for a lovely side to our leek and potato soup. I made exactly as written, but next time, I will bake for a little less time. I baked these for 35 minutes and they were just a fraction overdone. Staying true to all damper's this is best served on the day, ad the next day they are a little dry, even when reheated. But they are delicious when served fresh and warm!

review by:
(13 Jun 2017)