Classic Cheddar, Red Onion and Basil Brioche Rolls

Preheat the oven to Gas Mark 7, 220ºC (425ºF). Place all the ingredients except the salt and butter into a food mixer with the paddle attachment. Mix together for a couple of minutes or until a dough forms. Slowly, whilst the mixer is going, add the butter piece by piece. When the butter is fully incorporated, add the salt and stop the mixer. Scrape the mixture out of the bowl and onto a floured work surface. Roll the dough out to a rectangle about 1cm in thickness and sprinkle the cheese, red onion and basil over the dough and finish with a little of the oil. Roll the dough up into a sausage and cut across into 4cm slices to get a Swiss roll style slice. Line a tray with a non-stick matt or greaseproof paper and lay the cut brioche onto the tray, allowing plenty of room for spreading. Cove the brioche with a damp j cloth and place in a warm place until they double in size (about an hour). Bake the brioche for about 15 minutes. Remove from the oven and cool before serving with either soup or fillings.