Onion Rolls for #TwelveLoaves May

 

onion roll

Baking with yeast can be intimidating but it doesn’t have to be. It helps to start with a recipe you can count on and for confidence in bread baking this month I turned to King Arthur’s collection of online recipes. These Onion Rolls from King Arthur Flour are my contribution to the #TwelveLoaves baking group this month. Onions are the theme for May 2014 and we welcome you to join us with your breads– quick breads, yeast breads, pretzels, doughnuts, you name a bread you’ve made with onions and we’d love for you to share it here!

I’ve purchased onion rolls from the grocery store before and I’ve ordered sandwiches on onion bread from the deli but I didn’t realize how easy it would be to incorporate the onions into a bread dough. There is nothing tricky about it– you simply make the onion filling and set it aside until your dough is through its first rise then add the filling, make the rolls, and let rise again. This recipe was titled as a hamburger roll recipe and I can see how it would go nicely with a juicy burger. It also would pair well with a pulled chicken or pulled pork sandwich. Just as easily you could serve a smaller version of these rolls with a meaty main course. The next time I make it I will use this onion bacon jam for my filling, doesn’t that sound good?

Onion Rolls

Ingredients

    For the Filling:
  • 1 medium onion finely diced, 4 tablespoons butter, 1 tablespoon sugar
  • For the Dough:
  • 1/4 cup warm water
  • 1 Tablespoon yeast (I used one packet)
  • 1/2 cup milk, scalded and cooled
  • 1 egg
  • 4 tablespoons butter
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 3 cups all purpose flour
  • For the glaze and topping
  • 1 egg
  • 1/4 teaspoon salt
  • Parmesan cheese

Instructions

  1. First make the filling: Melt the butter in a small pan. Add the onions over medium heat for 15-20 minutes or until the onion starts to darken in color just slightly. Add the sugar and stir. Cook for another 5 minutes then take off heat to cool.
  2. In the bowl of a stand mixer, pour the yeast over the warm water. Add the milk, egg, butter, sugar, salt and flour. Stir with a spoon to mix then put the dough hook on the stand mixer. Let the machine knead the dough for about 4-6 minutes. A dough ball will form. Spray a large, glass bowl with cooking spray then empty the dough into the greased bowl. Turn the dough ball a few times to coat it then cover the bowl with greased plastic wrap. Let the dough rise in a warm place until it doubles in size.
  3. Next, punch down the dough in the middle of the risen dough and fold the sides into the middle. Add the onions a few tablespoons at a time then fold the dough over again and incorporate the onions throughout the dough. Let the dough rest for about 10 minutes. If the dough is difficult to handle and stretch then let it rest for another ten minutes. Use a rolling pin to gently push the dough into a rectangle about 3/4 inch thick.
  4. Use a cookie cutter about 2 1/2 inches to 3 inches wide. Cut the dough into circles. Do not twist the cutter as you press down as this could affect the rise. Make a clean cut with the cutter and place the circles on a baking sheet lined with parchment paper. Brush on the glaze of egg and salt (which you have whisked together) then grate the Parmesan cheese on top. Spray a sheet of plastic wrap with baking spray and cover the circles of dough. Let rist for an hour to 90 minutes.
  5. Bake at 350 degrees F for about 20 minutes or until golden brown.

Notes

Recipe credit: King Arthur Flour website found here: http://www.kingarthurflour.com/recipes/onion-hamburger-rolls-recipe

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.abakershouse.com/2014/05/onionrolls.html

I tried these rolls in a cast iron skillet as well and they cooked beautifully, although I’d suggest using a cast iron skillet when making these as dinner rolls and not for sandwich or hamburger rolls. You miss out on the structure of the golden sides of the rolls when they are baked in a skillet but you do gain a soft, chewy texture which is nice for dinner rolls.

onion roll cast iron skillet

Are you looking for more ideas for onion breads? Well here you go!

 

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this May, 2014, and posted on your blog by May 31, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of our friend Renee from Magnolia Days.


Related Posts Plugin for WordPress, Blogger...

Comments

  1. says

    Oh the possibilities of these rolls. I see eating them alone or for a sandwich or burger. Super yummy. Oh, and yes, onion bacon jam for the next time would be an excellent choice. Bring on the bacon!

    • says

      Renee, wasn’t it you who shared a bacon photo recently and that’s all I was thinking of for hours afterwards!! Yes, bacon with these onions would be tasty.

  2. says

    Onions, butter and a little sugar – a filling doesn’t get more perfect than that. Although you can tempt me next time with the bacon one as well, Holly. What beautiful buns! You are so right: They would be great for burgers or any kind of sandwich.

  3. says

    Oh yes that does sound good! These rolls are beautiful. And I totally agree with you about the skillet. Everything comes out better when cooked in one.

  4. says

    I used to buy onion bagels and onion rolls from the store and we loved them. I’m so happy that you’ve shared this recipe! I’ll never have to buy onion rolls again. :) I see mini onion roll sandwiches in my future…

    • says

      Thanks, Dionne, yes, isn’t that the great hook of baking bread at home? Once you learn how easy it is and how much better the quality is, it is hard to buy packaged bread from the store.

  5. Yvette {Muy Bueno} says

    Yum! I don’t make bread, because I know I’ll eat it all. But I just might have to try out this recipe. Anything made in an iron skillet is so cool. Love your photos.

    • says

      I need to use my cast iron skillet more often. Have you seen the tiny cast iron skillets? I’d like to make a chocolate chip cookie in those individual sized skillets and top it with ice cream.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>