Corn and Onion Bread Rolls Recipe
These corn and onion rolls come together quickly with a mild tang from lemon juice and cider vinegar and a savory boost from cheese. You’ll mix, shape into small rolls, and bake until lightly golden. This recipe keeps the ingredients simple and the how-to steps easy to follow for a cozy bread side.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep
Heat the oven to 200°C / 390°F. Line a baking tray with parchment paper or lightly grease it.
Get the mix-ins ready
Drain the canned corn well (a quick rinse is fine) and chop the onion finely so it bakes through evenly.
Mix the base
In a bowl, stir together the lemon juice and cider vinegar. Add the cheese, corn, and onion and mix until evenly combined.
Shape the rolls
Divide the mixture into small portions, press firmly, and shape into short rolls. Place them on the tray with a little space between each one.
Bake
Brush the tops with melted butter or a little oil. Bake for about 20 minutes, until the outside looks lightly golden; keep an eye on them so they don’t over-brown.
Rest and serve
Let the rolls rest for 5 minutes after baking. Serve warm alongside soup or a simple salad.