rolls topped with red pepper and onions.
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 12 |
| Yield: | 1 dozen rolls |
Ingredients
- 1 ½ (.25 ounce) packages active dry yeast
- 1 cup warm water (100 to 110 degrees)
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 tablespoon butter, room temperature
- 1 tablespoon dry milk powder
- 2 cups all-purpose flour
- 1 egg, beaten
- 4 onions, thinly sliced
- 4 tablespoons butter
- ½ teaspoon crushed red pepper
Instructions
- Dissolve yeast in warm water with 1 tablespoon of sugar. Combine 1 teaspoon of salt, 1 tablespoon butter, 1 tablespoon powdered milk, and 2 cups all purpose flour. Stir in beaten egg and proofed yeast water. Mix and knead for 10 minutes, adding more flour as needed.
- Transfer dough to a greased bowl and cover with greased plastic wrap. Let rise until doubled, about 1 hour.
- Melt 4 tablespoons butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in red pepper.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
- Transfer dough to a floured work surface. Pat it into a rectangle; allow dough to rest, covered with greased plastic wrap, for about 10 minutes. Roll dough into a larger rectangle about 1/2-inch thick. Evenly spread onions on dough; roll up from the short end to form a log. With a sharp knife, slice into pinwheels.
- Place rolls on prepared baking sheet; let rise a second time, about 30 minutes. Bake in preheated oven until golden brown, about 10 minutes.
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 240 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Very good rolls. I had no milk powder so just used 1/4 cup of milk and decreased water to 3/4 cup. Also only used one package of yeast and the dough rose like crazy. I extended some rising times in order to time the rolls with the rest of the meal. My rolls were about 4 inches across and very tasty.
Like others said, you will add LOTS more flour before you can even think of kneading. Baked well at 375 for 17 minutes. Great general bun recipe, but don’t be afraid to branch out with your filling. The onions we’re a bit bland, even with the chiles.
These are quite tasty little rolls! The dough was one of the easiest doughs I have made yet. It was easy to roll out and rose beautifully. The end product was perfect. I served them alongside soup, but I think they would go well with just about anything. Thanks for sharing this awesome recipe!
I made these to give this recipe a picture. They are very good. You will need more than 2 cups flour – I added additional flour 1/2 cup at a time, using a total of about 3 1/2 cups. Also – you really do need 4 large onions. I used the food processor to thinly slice the onions and then slowly carmalized them using 2 tablespoons butter and 2 tablespoons olive oil. You will need to bake longer than 10 minutes – mine took about 15. Next time I am going to add grated parmesan to the inside of the dough along with the onions. Thanks for a fun project. UPDATE: I just noticed that this is supposed to make 24 rolls – I made 12 – used a muffin tin and they worked out great.
I didn’t have dry milk powder so I used about 3/4 cups of water and a 1/4 cup of milk. I also ended up adding 4cups of flour which was a bit too much – dough was a little tough. I used 3.5 small to medium sized yellow onions based off of other reviews. I would use at least 4 next time. Baked at 375 for 10 min. Then went up to 400 for another 6 minutes. This has the potential to be a great recipe, it just needs some tinkering. Went over well at the dinner party. I will be making them again!
I made these for Thanksgiving last year and plan to make them again. This year I will try to make them vegan.
The trick to this one is to cook the onions at low heat for a long time until they are dark golden, sweet and caramelized! They make a delicious filling that way and you will be surprised at how much they shrink. THe recipe does say add more flour as needed, but it would help to see that on the ingredient list as well to remind cooks that 2 cups isn’t all it is going to take to get the correct dough consistency.
More flour is definitely needed — I used almost 4 cups. Any too many onions — I used 3 and still thought it was too much. Using 1/2 tsp. of the crushed red pepper packs quite a bit of heat — try 1/4 tsp. the first time. My husband LOVES homemade rolls and bread, but he didn’t like these.
very easy, very pretty. looks like you slaved in the kitchen for hours, they looked very sophisticated on my table. and tasted good, too! I will experiment with other fillings, thanks for the great idea
The end result was really good, however, the recipe itself needed a lot of adjustments. First of all, you have to double the flour. There is no way you can get by with only 2 cups. Also, only use half the onions. 4 onions would be way too much. I also had to increase oven temp to 400 to get them brown. I will make them again, but now I know what to do next time.
These are excellent