Ingredients
Method
1.In a large bowl combine 1½ cups of the flour, the sugar, salt and instant yeast then mix.
2.Add the warm milk and melted butter and stir in. Scrape down the sides of the bowl with a rubber scraper then cover and set aside until doubled in size – approximately 40 minutes.
3.While the dough is rising, line a 12-hole muffin pan with squares of non-stick baking paper or muffin cases.
4.When the mixture has doubled in size, whisk in the eggs one at a time using a fork, then the remaining 2½ cups of flour. Turn onto a floured board and knead until smooth, dusting with flour as needed to prevent sticking.
5.Roll the dough out to a rectangle approximately 40cm x 30cm. Spread with the onion jam, then scatter on the chopped sundried tomatoes, feta and olives, if using.
6.Roll up the dough into a long roll, and slice into 12 even slices. Place the slices cut-side up in the prepared muffin pans, and leave to rise until doubled – approximately 25 minutes.
7.Bake in a preheated oven at 190°C for 20-25 minutes or until golden. Cool and store in an airtight container.
