Cheese & onion buns

Mix the flour, yeast, sugar and salt together in the bowl of a stand mixer fitted with a dough hook or in a large bowl. Make a well in the middle and pour in the milk and beaten egg. Knead on medium-low speed for 6-8 minutes, or for 10-12 minutes by hand. Let the dough rest, uncovered, for 10 minutes.

Add the butter to the dough and continue to knead for another 5 minutes, until the butter is completely incorporated and the dough is smooth and shiny. If kneading by hand, it will take a little longer for the butter to incorporate, but persist! Place the dough in a greased bowl, cover and leave to prove in a warm place for 1-2 hours, or until doubled in size.

For the filling, mix the soft cheese and Marmite together and set aside. Next, slice the salad onions and grate the cheese.

Knock the air out of the dough and turn it out onto a lightly floured surface. Roll it out into a large rectangle, about 35x25cm. Spread the soft cheese mixture evenly across the surface and then top with the grated Comté and sliced salad onions. Starting from a long edge, roll the dough up as tightly as you can. Tidy up the ends by trimming with a sharp knife, then cut the log into 10 or 12 equal pieces (see tips).

Generously grease 10 or 12 holes of a muffin tin with some butter, and place a roll in each one. Cover with a clean tea towel and leave to prove for 30-35 minutes until puffy.

Preheat the oven to 200°C, gas mark 6. Bake the buns for 18-25 minutes, until golden brown. Let them cool for a few minutes before removing from the pan and allowing them to cool on a wire rack. Enjoy warm or cold.