I had no plans to post this as a recipe here, given that I’ve been making it for years from an old cookbook I was given in 1997. But yesterday, I made a batch that came out particularly good, posted a pic on Facebook and got a couple of requests for the recipe. Since it doesn’t appear to be in print anymore, and I can’t even find a posting of it anywhere online, I’m obliging by posting my version here.
This is a perfect roll to be filled with some sliced ham, but we also love it with homemade chicken salad. Really, they are delicious rolls on their own right out of the oven.
Although originally from a bread machine cookbook, it works perfectly by hand (and I’m sure you could use a standing mixer as well). It’s a very easy dough to work with, and is quite forgiving when rolling out; don’t worry if your ropes aren’t neat (mine never are!). Alas, if I’d planned ahead I would have more pictures of filling the dough with the cheese, as that’s really the only tricky bit. Apologies for that, but don’t let that discourage you from trying these. A great thing to make on a cold, snowy winter day.
Cheese & Onion Sandwich Knots
Makes 6 rolls
Adapted from “Lynn’s Sandwich Buns” in More Bread Machine Magic, by Linda Rehberg and Lois Conway
- 1/2 cup water
- 1/2 cup milk
- 1 1/2 tsp active dry yeast
- 3 T sugar
- 1 1/2 T olive oil
- 3 cups flour
- 1 1/2 t salt
- 3 oz. cheddar or other cheese, cut in very thin, narrow strips
- about 1/2 of an onion, sliced thinly
- olive oil, salt, & pepper
- egg, beaten
Combine water & milk in a microwave-proof cup or dish and heat in microwave until just warm to the touch (about 30 seconds). Put in bowl, add yeast & whisk to combine. Let sit a few minutes until dissolved then add sugar, olive oil, 2 cups of the flour, and the salt, and stir to combine. Mixture will still be very wet; add as much of the remaining 1 cup of flour as needed to make a pliable dough, just enough to knead. Knead for 5-10 minutes, adding flour as needed just so it doesn’t stick to the board but is still soft.
Place in bowl, cover and let rise in a warm place until doubled in size (couple of hours is good).
Turn out onto the counter and roll/shape into an oblong, so that you can cut it evenly into 6 pieces. Roll, stretch and shape each piece into a 12-inch rope.
Press the thin slices of cheese along each rope, pulling the dough over and pinching it to enclose the cheese. Tie the rope into a knot shape, and set on a parchment or silpat lined sheet pan. Cover the knots lightly with a towel and let rise in a warm spot until doubled in size, about 45 minutes.
While knots are rising, toss onion with a bit of oil, salt & pepper, place on a sheet pan and roast in a 400 degree oven until they are just starting to brown/crisp (about 10-15 minutes depending how thin you sliced them). Set aside.
When knots have risen, lower oven temp to 375. Brush each knot with egg and divide the roasted onion among the six rolls. Bake about 15-20 minutes until golden brown.