Cheesy Sandwiches

Put the flour together with the yeast, sugar and salt in a deep bowl. Make a hole in the center and fill it with the sunflower oil, the beaten egg and lukewarm water. Mix well and knead for 10-12 minutes to form a cohesive dough.

Cover the dough and let rise for 1 hour in a warm place in the house or until the dough has doubled in size.

Heat the butter in a frying pan over medium-high heat. Add the flour and mix well with a whisk until combined. Add the water and crumble half the chicken stock cube over the pan. Mix well. Add the grated cheese and Grana Padano. Cook until the cheese is melted. Remove the pan from the heat and allow to cool.

Divide the dough into 18 pieces of 34 grams each and form them into nice round balls.

Using a rolling pin, roll out each ball of dough into a flat circle 9 cm in diameter. Repeat this step for all the balls of dough.

Then divide the dough evenly among the holes of a muffin pan and press the dough well against the edges, creating enough depth to add the cheese mixture and remaining ingredients.

Fill each compartment with the cheese mixture and then sprinkle generously with grated cheese, pieces of yellow onion and some more grated cheese. Let the cheese rolls rise in a warm place for 30 minutes, or until they have doubled in size.

Preheat the oven to 200 ℃ and place the muffin pan in the center of the oven. Bake the cheese sandwiches for 20 minutes or until nicely golden brown. Remove them from the oven and let them cool slightly before serving.

Here's how it will looks after getting nicely golden brown.