Gorgonzola and Red Onion Roll

These rolls were inspired by Farrells, a resturant and bakery in Gunnison, Colorado. (If you happen by there, say hi to Patrick, the owner, for me.) I love sharp cheeses, so when I saw their Gorgonzola and Red Onion rolls, I had to have one. The Gorgonzola cheese and red onion are a delightful, if strong, pairing. The taste was mellowed somewhat by the roll. If you like sharp cheeses, you'll love this roll. Of course, once I had tried the roll, I had to make some of my own.

I used our San Francisco Sourdough recipe (although you can use almost any bread recipe you like), and after the dough's first rise, I deflated the dough, kneaded it a bit, and then cut the dough into 4 ounce blobs. I rolled out the dough into circles more or less 8 to 9 inches in diameter. I put about an ounce of cheese into a line in the center of the roll, and then flanked that with some slices of red onion. I rolled the dough into a roll, and pinched the seams shut. For decoration, I wet the dough with a bit of water and then pressed some more red onion pieces into the top. Be careful with the size of the onion pieces - if they are too small, they will tend to burn in the oven; if they are too large, they won't cook enough.

Cover the rolls with a cloth, and then let them rise until doubled. Once the rolls have risen, preheat the oven to 375F and bake the rolls for 15 to 20 minutes.

Of course, using an egg wash on them before they rise, and again before they are baked would make them much more attractive.