Chorizo and Onion Rolls
Baked rolls, on the Big Green Egg? Yep the Egg is a fab baking tool as these rolls show. The dough has cooked chorizo and onions baked into it giving them a great flavour.hese rolls would be great with bit of cheese and some salad, the salt in the cheese would really set them off well. Otherwise they're just fab warm with a little bit of salty butter, or stuffed full of steak and lobster!
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Add the flour, oil, salt and yeast to a mixing bowl.
- Pour in the water.
- Mix together forming a dough ball.
- Knead for at least 10 minutes making sure the dough is stretchy and smooth. Do this on an oiled surface or in a mixer.
- Add the dough to an oiled bowl, cover with cling film and put aside for 1 hour to double in size.
- Cook the chorizo cubes in a dry frying pan, they will release oil and brown slightly. Take out and put on kitchen towel to cool, reserving their oil.
- Cook the onion in the reserved oil. It will take on the colour of the paprika in the oil. Cook until soft. Set aside to cool on kitchen towel.
- Once the dough has doubled in size, knock it back and knead in the cooled chorizo chunks and onion.
- Divide into 8 and form into rolls.
- Place the rolls on a baking tray dusted with the flour.
- Allow the rolls to prove again under a tea towel until doubled in size.
- Once doubled in size again, lightly cover with the beaten egg using a basting brush.
- Preheat your Big Green Egg to 220℃, with convEGGtor feet up, and your baking stone on the stainless griddle.
- Transfer the rolls to the baking stone on your Big Green Egg, you can use parchment paper if you want.
- Cook for 17 mins.
- Remove and cool on a rack.
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