Onion & Herb Chelsea Buns

Prep:20 minutes (plus proving)

Cook:20-25 minutes


Great as a snack, in lunch boxes or served with soup. Add a pinch of chilli flakes to the onions for extra heat.


7g sachet dried yeast
1 tsp caster sugar
375g strong white bread flour
1½ tsp LoSalt
1 tbsp olive oil
2 large onions, thinly sliced (350g)
2 tsp wholegrain mustard
15g parsley, chopped
10g chives, chopped
1 medium egg, beaten


1. Place the yeast, sugar and 250ml hand hot water in a small bowl, stir and leave for 5 minutes until frothy.

2. Mix together the flour and 1 tsp LoSalt in a large bowl or the bowl of a stand mixer fitted with a dough hook. Make a well in the middle and add the yeast mixture and mix to give a sticky dough. Knead for about 8 minutes until smooth. Place in a large greased bowl, cover with clingfilm and leave to prove in a warm place for about 1 hour or until doubled in size.

3. Meanwhile, heat the oil in a large frying pan and fry the onions for 7-8 minutes, stirring occasionally, until softened and golden. Stir in the mustard, herbs and remaining ½ tsp LoSalt. Allow to cool.

4. Knock back the dough and on a floured surface, roll out to a 30x38cm rectangle. Spread with the onion mixture and roll up from the long end. Trim the edges and then cut into 12 using a serrated knife.

5. Place in a greased 35x25cm tin, cover with oiled clingfilm and leave until doubled in size, about 30 minutes. Preheat the oven to 200oC, gas mark 6.

6. Brush with beaten egg and bake for 20-25 minutes.