Cheese & Onion Scrolls

Both my parents had shops on Greville Street, Prahran in the 80's and 90's. We lived on top one of them. Around 20 years later My husband and I had a shop two doors down from the one I lived in as a child. We lived above it for nearly 2 years with our two children and two dogs. Growing up it was an incredibly vibrant and rather alternative street. One of my favorite places to eat was feedwell cafe, A vegetarian cafe that had been in greville st since the early 70's (I think) and closed in the late 90's.

One of the things I loved to get from there was their cheese and onion scrolls. You could get them filled with salad and condiments, yum!

I think I got these pretty close to the original. The best way to eat these is strait out of the oven. They keep for two days.

You can make a variety of fillings using the same dough. I made cheese and onion, cheese and relish and cheese and veggie spread (Vegemite alternative). My favourite hands down is the cheese and onion but a bit of variety keeps the clan happy.  How well they keep depends on the filling you've used.

INGREDIENTS

Makes about 16 scrolls

Yeast Mixture

14g Dry yeast 

1 Cup of warm water

1 Heaped tsp of raw local honey

1 Tsp of good quality sea salt

1 cup of organic or biodynamic milk

2 Tbs of olive oil

2 Tbs of spelt flour

+

3 Cups of stoneground wholemeal flour

2 Cups of spelt flour

+

300g Of a good melting rennet free cheese I use Nimbin, grated

1 1/2 Onions thinly sliced

A few pinches of good quality sea salt

DIRECTIONS

Put all the yeast mixture ingredients apart from the flour into a bowl and stir untill well combined. Then sprinkle the the two tablespoons of flour over the top of the mixture. Place a clean tea towel over the top and stand in a warm place for fifteen minutes, bubbles should start to form on top by this stage.
Add the flour and beat with a wooden spoon until you have a soft ball starting to shape. transfer onto a floured work surface and knead for 5 minutes. Place in a lightly oiled bowl, cover with a clean tea towel and stand in a warm place for around 40 minutes.
Punch dough and knead again for 5  minutes.
Split the dough into three equal portions and roll out each portion to be 1cm thick oblongs.  Top each oblong with equal amounts of cheese and onion and a scattering of salt. Roll the dough from the shortest edge so you have a big log. Cut the logs into 4cm wide rounds. Lay the rounds flat on a oiled tray and brush with a little water. Rest for 20 minutes. Cook in a very hot oven for 15 - 20 minuets.
Eat.

Enjoy!