SASKO Onion and Rosemary Buns
(23 Aug 2019)

SASKO Onion and Rosemary Buns

SASKO Onion and Rosemary Buns 

Recipe by Jenny Morris

Basic bread dough:
4 cups SASKO Cake Wheat Flour 
2 tsp Salt 
4 tsp Sugar 
10g Instant yeast 
1 Tbsp finely chopped fresh rosemary 
1 Tbsp Olive oil (sunflower will do) 
2 Eggs beaten and topped up with lukewarm water to make up 400ml 
1 Onion, thickly sliced rings 

First place all the dry ingredients into a bowl and make a well in the center. 
Add the oil and three quarters of the water, and mix to form a soft dough. 
Add a little more water if need be, if it is too wet, add a small amount of flour. 

Knead the dough until it is smooth and elastic to the touch, about 15 minutes. 
Place the dough back into the bowl and oil the top, cover with a clean cloth and place it in a warm place to rise to twice its size. 
Once the bread dough has proved, punch it down and divide into 8 balls. 

Place the balls of dough onto a greased baking tray. 
Push a thick onion ring onto the top of the dough so that the dough pops through the onion ring. 
Lightly dust with flour and let them rise to twice their size. 
Bake in a 200 deg pre heated oven for 25 to 30 minutes. 
Remove and cool on a wire rack. 

Suggested Fillings: 
Sliced rare roast beef, rocket, mustard mayo. 
Roast chicken, mayo, pesto, rocket sun-dried tomatoes 
Smoked Salmon wasabi mayo and avocado 
Thickly spread with butter and Marmite. 



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