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.
These 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!
Cooking surfaces
BBQ Temperature
Ingredients
- 500g strong bread flour
- 1 tbsp olive oil
- 10g table salt
- 7g fast acting dried yeast
- 320ml cold water
- 1/2 chorizo ring cut into small cubes
- 1 onion diced finely
- 1 egg, beaten
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 220C, 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.