Sift the bread flour into a large bowl.
Add the yeast and sugar, mix well, then make a well in the centre of the dry ingredients.
In a saucepan, warm your milk and melt your butter. You want the milk to be around body temperature (approx. 36°C).
Pour the melted butter and warm milk into the well you made in the dry ingredients and mix a little before adding the egg. (This will prevents the egg scrambling.)
Fully combine the wet and dry ingredients to form a sticky dough ball.
Next, knead the dough on a floured surface for 12-15 minutes (by hand) or 5-6 minutes on a medium speed in a stand mixer. We want a springy dough that springs back when pressed.
Place the kneaded dough in a greased/oiled bowl and cover with a damp tea towel or trusty shower cap (clean, of course) and prove for one hour.
Once proved, knock back the dough and roll out into a square measuring approximately 30x30cm. Tack the edge furthest away from you to the work surface by pressing down along the edge and pushing away from you. (This is to edge of the dough to the work surface so that you can pull it a bit taut when you come to roll it up.)
Strain the chopped tomatoes to remove the majority of the juice (otherwise, the filling will be too wet to roll) and stir in the tomato puree.
Spread the tomato mix over the rolled-out dough, leaving a one inch border along the edge that we tacked to the countertop.
Sprinkle the thyme, oregano and garlic powder over the tomato sauce in an even layer before adding the onions.
Now roll the dough up by folding the edge closest to you over onto itself. Pull gently then roll, pulling the dough taut as you continue to roll until you reach to the tacked-down end.
Use a bench scraper to release the dough from the work surface, and seal the edge.
Cut the rolled dough into nine equal pieces (cutting into thirds and then thirds again.)
Place the rolls, swirl side up, in a greased and lined 9" square tin in 3x3 rows.
Leave to prove for a further 30 minutes. Meanwhile, preheat the oven to 200°C.
Once proved, sprinkle the rolls with cheese and place in the oven for 35 minutes, reducing the heat to 180°C after 15 minutes. The rolls should be a dark brown colour but not burnt.
Allow the rolls to cool slightly before serving. I serve them warm but they go down equally well when fully cooled.