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!
#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!
#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy.
- Caramelized Leek and Onion Focaccia by Renee at Kudos Kitchen By Renee
- Caramelized Onions Muffins by Kathya at Basic N Delicious
- Caramelized Vidalia Onion Rolls by Lora at Cake Duchess
- Crusty Cheese and Onion Bread by Karen at Karen’s Kitchen Stories
- Leek Bread with Red Curry by Rossella at Ma che ti sei mangiato
- Onion and Fennel Rye by Donna at Cookistry
- Onion Cheddar Bread by Dionne at Try Anything Once Culinary
- Onion Rolls by Holly at A Baker’s House
- Rustic French Onion Focaccia by Felice at All That’s Left Are The Crumbs
- Sausage, Onion and Cheese Muffins by Renee at Magnolia Days
- Spicy Onion Paratha by Stacy at Food Lust People Love
- Spinach and Onion Braid by Liz at That Skinny Chick Can Bake
Caramelized Vidalia Onion Rolls
- 1 cup whole milk
- 1 (1/2 ounce) envelope active dry yeast
- 1/4 cup warm water (100 to 110 degrees)
- 3 tablespoons granulated sugar
- 2 eggs
- 1/4 cup unsalted butter plus 1 Tablespoon (reserve 1 Tbsp for brushing the rolls), melted
- 4 1/2-5 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large onion
- 1 goat cheese (or shredded mozzarella)
- 2 teaspoons minced fresh parsley
- 1 teaspoon salt
- pinch of black pepper
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sugar
- 1 large onion
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.
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.
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.
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.
- While dough is rising, caramelize the onion-
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).
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.
- Cut crosswise into 12 generous 1 1/2 inch pieces.
- Arrange 6 pieces in each prepared pan.
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
- Heat oven to 350°F.
- Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
- Transfer to a wire rack and let cool 10 minutes