Chorizo and Onion Rolls


Baked rolls, on the Big Green Egg? Yep the Egg is a fab baking tool as these rolls show. Not only are they topped with caramelised onion and slices of chorizo, the dough also has chunks of chorizo baked into it so each bite tastes amazing.

These rolls would be great with bit of cheese and some salad, the salt in the cheese would really set them off well. Otherwise they're just fab warm with a little bit of salty butter. 


  • 500g strong bread flour
  • 1 tbsp olive oil
  • 10g table salt
  • 10g fast acting dried yeast
  • 320ml cold water
  • 75g chorizo sliced finely
  • 150g chorizo cut into 5mm cubes
  • 1 onion sliced finely
  • 1 egg
  • Ground semolina for dusting


  1. Add the flour, oil, salt and yeast to a mixing bowl (keeping the salt and yeast separate).
  2. Pour in the water.
  3. Mix together forming a dough ball.
  4. Knead for at least 10 minutes making sure the dough is stretchy and smooth. Do this on an oiled surface.
  5. Add the dough to an oiled bowl, cover with cling film and put aside for 1 hour to double in size.
  6. Cook the chorizo cubes in a dry frying pan, they will release oil and brown slightly. Take out and put on kitchen towel to cool, reserving their oil.
  7. Cook the onion in the reserved oil. It will take on the colour of the paprika in the oil. Cook until soft. Set aside to cool on kitchen towel. 
  8. Once the dough has doubled in size, knock it back and knead in the cooled chorizo chunks.
  9. Divide into 6 or 8 and form into rolls.
  10. Place the rolls on a baking tray dusted with the ground semolina.
  11. Allow the rolls to prove again under a tea towel until doubled in size.
  12. Once doubled in size again, lightly cover with the beaten egg using a basting brush.
  13. Place 4 slices of chorizo on each roll and sprinkle with the cooled cooked onion.
  14. Cut a cross in the bun to allow it to rise.
  15. Preheat your Big Green Egg to 450F, 230C, with plate setter legs up and your baking stone on the stainless griddle. 
  16. Transfer the rolls to a semolina dusted baking stone in your Big Green Egg.
  17. Cook for 17 mins.
  18. Remove and cool on a rack. 

Let me know how you get on with these. I made them up in order to demo the Big Green Egg at my local farm shop, Gog Magog Hills Farm on a day when Brindisa who make superb chorizo were also doing a demo day. I hope they go down well.

© Nic Williams 2014