Dan Lepard's Black Forest ham rolls recipe

Cheese and ham-loaded rolls that you can bake and eat almost without a pause. I bought most of the ingredients at Lidl , but you'd never know. 100g rye flour 300g strong white flour 1 sachet fast-acting yeast ¾ tsp salt 1 small onion, peeled and finely chopped 1-2 tsp caraway seeds 50g unsalted butter 150ml warm water 1 medium egg, beaten Whole grain mustard Emmental cheese, grated Black Forest ham, chopped Put the flours, yeast and salt in a mixing bowl and toss together. Gently fry the onion and seeds in the butter until soft, then remove from the heat, stir in the water and egg, and pour into the flour. Mix to a soft, even dough. Give the dough three light kneads on an oiled surface, spaced 10 minutes apart, then leave to rise for 30 minutes. Roll the dough to about 30cm square, spread with mustard, then with a generous spread of grated cheese and chopped ham. Roll up tightly, cut into a dozen sections, then lay these overlapping on a tray, in either a ring or two strips. Cover and leave for an hour to 90 minutes to rise, then bake at 240C (220C fan-assisted)/465F/gas mark 9 for 25-30 minutes, until golden and bubbling. danlepard.com/guardian