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Caramelized Vidalia Onion Rolls – #TwelveLoaves

Caramelized Vidalia Onion Rolls

Spring seemed to take forever to arrive and now it’s almost summer again! I am always looking forward to a new #TwelveLoaves bread baking challenge. I chose caramelized vidalia onion rolls for this month!

Sometimes our baking group likes to explore the savory side of breads!

Caramelized Vidalia Onion Rolls

#TwelveLoaves May: Onions

May: Onions. The month of April was filled with gorgeous orange breads! We have chosen onions for our May theme! Choose a recipe including onions (red, white, yellow), scallions (green onions, spring onions); leeks, shallots, garlic, pearl onion, cipollini, chives. Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with onions. Let’s get baking!

Caramelized Vidalia Onion Rolls

#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy.

Here are the breads from our fantastic #TwelveLoaves bakers! Prepare to drool!!
Caramelized Vidalia Onion Rolls
Caramelized Vidalia Onion Rolls

I wasn’t really sure what to make this month. I had some ideas, but they were already ideas I’ve shared here with all of you! I love adding caramelized onions to recipes, especially to breads!

Some recipes I’ve made with caramelized onions:

I ended up being inspired by these cheddar swirl breakfast rolls. They were really great! I caramelized the onions and switched out the cheddar with goat cheese (and I had a tiny bit of shredded mozzarella and added that in too). You could use whatever soft cheese you prefer or stick with shredded mozzarella. When you let it cool a few minutes (it’s really not easy to wait!) and rip open that first roll, oh my goodness-so, so good! The cheese and the caramelized onion nestled in the softest and most delicious bread. It may end up being your dinner…and that’s ok!!

Caramelized Vidalia Onion Rolls 

Ingredients
    dough:
  1. 1 cup whole milk
  2. 1 (1/2 ounce) envelope active dry yeast
  3. 1/4 cup warm water (100 to 110 degrees)
  4. 3 tablespoons granulated sugar
  5. 2 eggs
  6. 1/4 cup unsalted butter plus 1 Tablespoon (reserve 1 Tbsp for brushing the rolls), melted
  7. 4 1/2-5 cups all-purpose flour
  8. 1/2 teaspoon salt
    9. filling:
  9. 1 large onion
  10. 1 goat cheese (or shredded mozzarella)
  11. 2 teaspoons minced fresh parsley
  12. 1 teaspoon salt
  13. pinch of black pepper
    14. to caramelize onion:
  14. 1 tablespoon extra-virgin olive oil
  15. 1 teaspoon sugar
  16. 1 large onion
Instructions
  1. Heat
    the milk in a small saucepan over medium heat until it just begins to
    boil. Remove from heat and let stand until cooled to room temperature.
    Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1
    T of the sugar and let stand until foamy, about 5 minutes.
  2. Beat
    in the remaining 2 T sugar, eggs and butter. Beat in cooled milk.
    Gradually add the flour and salt, scraping down side of bowl, until a
    soft dough forms. Turn dough onto a floured work surface and knead the
    remaining flour into the dough, adding more flour if too sticky. Knead
    for about 10 minutes until smooth. The dough will be soft.
  3. Grease
    a large bowl. Place the dough in the bowl. Cover with plastic wrap and
    place in a warm spot until doubled in size, about 1 1/2 hours.
  4. In
    a small bowl, stir together all of the ingredients for the filling.
    Coat two 9-inch round baking pans with nonstick cooking spray. Line
    bottoms with parchment paper; coat paper with spray.
  5. While dough is rising, caramelize the onion-
  6. In
    a large skillet, heat 1 tablespoon extra virgin olive- oil over
    medium-low heat. Add the onions to the skillet and sprinkle 1 teaspoon
    of sugar over it. Stir occasionally and cook until tender (takes about
    10-15 minutes until golden).
  7. Punch
    down the dough. Dump the dough out onto a floured surface, roll out the
    dough into a 10-by-18-inch rectangle. Spread the cheese mixture over
    the dough, leaving a 1-inch border on the sides. Brush the borders with
    water. Tightly roll the dough into an 18-inch log, rolling toward the
    clean border; pinch the seam to seal.
  8. Cut crosswise into 12 generous 1 1/2 inch pieces.
  9. Arrange 6 pieces in each prepared pan.
  10. Brush
    the rolls with the remaining melted butter. Cover with plastic wrap and
    let sit in a warm spot until buns double in size, about 30 to 45
    minutes.
  11. Heat oven to 350°F.
  12. Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
  13. Transfer to a wire rack and let cool 10 minutes

Reader Interactions

Comments

  1. Renee says

    May 6, 2014 at 6:46 am

    I'm pretty sure I would fill up on these rolls and not have any room for anything else. They look so good and have my favorite onion in them (Vidalia).

    Reply

  5. Holly says

    May 6, 2014 at 12:27 pm

    I have some goat cheese that I was wondering how I would use this week and now I know. Your filling is calling my name! Beautiful rolls, Lora!

    Reply

  6. Dionne Baldwin says

    May 6, 2014 at 3:20 pm

    These caramelized onion rolls are something that I would make over and over again. 🙂 I always love seeing what you've baked up to share with us! These rolls are beautiful.

    Reply

  8. Alice // Hip Foodie Mom says

    May 7, 2014 at 7:34 am

    Lora!
    oh my goodness!! lovely lovely caramelized onion rolls!!! I love caramelized onions . . hooray for savory! and I'm so sorry I missed this month . . I have been swamped! hope to be back with Twelve Loaves by June!

    Reply

  9. Lou says

    May 7, 2014 at 9:25 am

    Oh Lora, those rolls are simply beautiful!
    And the addition of goat cheese makes them perfect!
    Very well done, looking forward to June 🙂
    Have a lovely day
    Lou

    Reply

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