Caramelized Onion Rolls with Goat Cheese and Herbs

These caramelized onion rolls are soft, golden, and packed with sweet caramelized onions, cheese, and fresh herbs baked right into the dough. The skillet method creates lightly crisp edges while the centers stay fluffy and tender, making them the perfect savory bread for dinner or holiday tables.

If you love savory breads, you will also want to try my Rosemary and Caramelized Onion Focaccia and my Cherry Almond Focaccia for even more from-scratch bread inspiration.

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This is the kind of bread I love bringing to the table when everyone is gathered around for dinner. The aroma of the onions and fresh herbs fills the kitchen, and the rolls disappear almost as soon as they cool enough to touch. They're simple, comforting, and exactly the kind of rustic baking that reminds me of the breads you find in small Italian bakeries.

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!

Why You'll Love These Rolls

• Simple pantry ingredients. Everything you need is likely already in your kitchen, no specialty items required.
• Seriously fluffy texture. The enriched dough with milk, butter, and eggs produces a tender, pillowy crumb that pulls apart beautifully.
• Sweet meets savory. The caramelized onions bring deep natural sweetness that balances perfectly with the tangy goat cheese and black pepper.
• Great for dinner or brunch. These rolls work alongside pasta, roasted chicken, a holiday spread, or a lazy weekend brunch.
• Easy to make ahead. You can shape the rolls the night before and refrigerate overnight for a fresh-baked morning pull.

Ingredient Notes

Here is what you need and a few notes on each:

For the Dough:

• Whole milk: Scalding the milk and letting it cool produces a more tender, slightly richer crumb. Do not skip the cooling step or it can interfere with the yeast.
• Active dry yeast: One standard ¼-oz envelope. Proof it in warm water first to confirm it is alive before you commit to the dough.
• Warm water: Should be between 100 and 110 degrees F. Too hot kills the yeast, too cold and it will not activate.
• Granulated sugar: A small amount feeds the yeast and adds just a touch of sweetness to the dough itself.
• Eggs: Two large eggs enrich the dough and contribute to the golden color and soft texture.
• Unsalted butter: Melted butter goes into the dough for richness. Reserve one tablespoon for brushing the tops before the second rise.
• All-purpose flour: Start with 4 and a half cups and add up to a half cup more as needed. The dough should be soft and slightly tacky, not stiff.
• Salt: Just a half teaspoon in the dough itself. The filling adds more flavor.

For the Caramelized Onions:

• Extra-virgin olive oil: Used to slowly cook the onion. A neutral oil also works.
• Sugar: Just one teaspoon helps the natural sugars in the onion develop faster.
• Large onion: One large yellow or sweet Vidalia onion, thinly sliced. Vidalia onions caramelize beautifully and taste sweeter than standard yellow onions.

For the Filling:

• Goat cheese: One log of soft goat cheese works best. It melts creamily into the onions and gives a tangy, savory depth. You can substitute all or part of it with shredded mozzarella for a milder flavor.
• Fresh parsley: Two teaspoons minced. Fresh herbs brighten the whole filling. You can also use thyme or chives.
• Salt and black pepper: Season the filling to taste. A pinch of pepper adds a nice little bite.

 How to Make Caramelized Onion Rolls

Step 1: Warm the Milk

Heat the milk in a small saucepan over medium heat until it just begins to simmer. Remove from heat and set aside to cool completely to room temperature. This step is important because warm milk added directly to yeast can deactivate it.

Step 2: Activate the Yeast

In a large bowl, sprinkle the yeast over the warm water. Add 1 tablespoon of the sugar and let it sit for about 5 minutes until foamy. If it does not foam, your yeast may be old and the rolls will not rise properly.

Step 3: Make the Dough

Add the remaining 2 tablespoons sugar, eggs, and melted butter to the yeast mixture. Stir well, then mix in the cooled milk. Gradually add 4 and a half cups of flour and the salt, mixing until a soft dough forms.

Step 4: Knead and First Rise

Turn the dough onto a lightly floured surface and knead for about 10 minutes, adding small amounts of extra flour if the dough sticks too much. It should feel soft, smooth, and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot for about 1 and a half hours until doubled in size.

Step 5: Caramelize the Onions

While the dough rises, heat olive oil in a large skillet over medium-low heat. Add the sliced onion and sprinkle with the teaspoon of sugar. Cook slowly, stirring occasionally, for 10 to 15 minutes until the onions are very soft, deeply golden, and sweet. Remove from heat and let cool slightly.

Step 6: Make the Filling

In a small bowl, combine the cooled caramelized onions with the goat cheese (or mozzarella), minced parsley, salt, and black pepper. Mix gently until evenly combined.

Step 7: Shape the Rolls

Grease two 9-inch round baking pans and line the bottoms with parchment paper. Punch down the risen dough and turn it onto a lightly floured surface. Roll it into a 10 by 18-inch rectangle. Spread the onion and cheese filling evenly over the dough, leaving a 1-inch border along the edges. Brush the border lightly with water, then roll the dough tightly from the long edge into an 18-inch log. Pinch the seam firmly to seal.

Step 8: Second Rise and Bake

Cut the log into 12 rolls about 1 and a half inches thick. Arrange 6 rolls in each prepared pan. Brush the tops with the reserved tablespoon of melted butter. Cover loosely and let rise for 30 to 45 minutes until doubled. Preheat the oven to 350 degrees F. Bake for 30 to 40 minutes until golden brown and bubbling. Let cool for 10 minutes before serving warm.

Some recipes using caramelized onions:

• Lentil Soup with Caramelized Onions
• Rosemary and Caramelized Onion Focaccia
• Balsamic Fig Glazed Chicken
• Baked Cod with Caramelized Onions and Cherry Tomatoes

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Soft Caramelized Onion Rolls with Goat Cheese and Herbs

These soft caramelized onion rolls are filled with sweet caramelized onions, cheese, and fresh herbs wrapped in fluffy homemade dough. Baked until golden and tender, they pull apart beautifully and make a perfect savory bread for dinner or brunch.

Prep Time25 minutes mins

Cook Time30 minutes mins

Rising2 hours hrs 15 minutes mins

Total Time3 hours hrs

Course: Bread

Cuisine: American

Keyword: Bread

Servings: 12 rolls

Calories: 80kcal

Author: Lora

Equipment

• 1 Mixing Bowl
• 1 Knife
• 1 Cutting Board
• 1 skillet
• 2 9 inch round cake pan

Ingredients

• For the Dough
• 1 cup whole milk
• 1 ½-oz envelope active dry yeast
• ¼ cup warm water 100-110°F
• 3 tablespoons granulated sugar
• 2 eggs
• ¼ cup unsalted butter melted (plus 1 tablespoon reserved for brushing rolls)
• 4½ -5 cups all-purpose flour
• ½ teaspoon salt
• For the Caramelized Onions
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon sugar
• 1 large onion thinly sliced
• For the Filling
• caramelized onions
• 1 goat cheese log or shredded mozzarella
• 2 teaspoons minced fresh parsley
• 1 teaspoon salt
• pinch black pepper

Instructions

Warm the milk

• Heat the milk in a small saucepan over medium heat until it just begins to simmer. Remove from heat and let cool to room temperature.

Activate the yeast

• In a large bowl, sprinkle the yeast over the warm water. Add 1 tablespoon sugar and let sit for about 5 minutes, until foamy.

Make the dough

• Add the remaining 2 tablespoons sugar, eggs, and ¼ cup melted butter to the yeast mixture. Stir well.
• Mix in the cooled milk.
• Gradually add 4½ cups flour and the salt, mixing until a soft dough forms.

Knead the dough

• Turn the dough onto a lightly floured surface and knead for about 10 minutes, adding a little extra flour if needed, until smooth and elastic. The dough should be soft.

First rise

• Place the dough in a greased bowl. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1½ hours.

Caramelize the onions

• Heat olive oil in a large skillet over medium-low heat.
• Add the sliced onion and sprinkle with 1 teaspoon sugar. Cook, stirring occasionally, for 10-15 minutes, until soft and golden. Set aside to cool.

Prepare the filling

• While the dough rises, caramelize the onion. Heat the olive oil in a large skillet over medium-low heat. Add the sliced onion and sprinkle with the sugar. Cook slowly, stirring occasionally, for about 10-15 minutes until the onions become soft and golden. Remove from the heat and let cool slightly, then combine the caramelized onions with the goat cheese (or mozzarella), parsley, salt, and black pepper in a small bowl. Mix gently until evenly combined.

Shape the rolls

• Grease two 9-inch round baking pans and line the bottoms with parchment paper.
• Punch down the risen dough and turn it onto a floured surface.
• Roll the dough into a 10 × 18-inch rectangle.
• Spread the onion and cheese filling evenly over the dough, leaving a 1-inch border along the edges.
• Brush the border lightly with water.
• Roll the dough tightly into an 18-inch log and pinch the seam to seal.

Cut and second rise

• Cut the log into 12 rolls (about 1½ inches thick).
• Arrange 6 rolls in each prepared pan.
• Brush the tops with the remaining melted butter.
• Cover loosely and let rise until doubled in size, about 30-45 minutes.

Bake

• Preheat the oven to 350°F.
• Bake the rolls for 30-40 minutes, until golden brown and bubbling.
• Let cool for 10 minutes, then serve warm.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Do not rush the onions. Caramelizing over medium-low heat for a full 10 to 15 minutes is what creates that deep, jammy sweetness. High heat burns them and gives a bitter flavor.
• Cool the milk completely. Even slightly warm milk can inhibit the yeast. Give it time to reach room temperature before mixing into the dough.
• Keep the dough soft. Resist the urge to add too much flour. The dough should feel a little tacky. A stiff dough produces dense rolls, not fluffy ones.
• Use dental floss for clean cuts. Slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull. It slices through cleanly without squishing the rolls.
• Let the filling cool before spreading. Hot filling can make the dough sticky and difficult to roll. A few minutes off the heat makes a big difference.
• Serve warm. These rolls are at their absolute best when the cheese is still soft and the bread is fresh from the oven. A quick reheat in a 300 degree oven brings them right back.

Storing and Reheating

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place them in a 300 degree F oven for 8 to 10 minutes until warm and soft again. They can also be microwaved for 20 to 30 seconds in a pinch, though the oven gives a much better texture.

To freeze: bake the rolls fully, let them cool completely, then freeze in an airtight bag for up to 2 months. Thaw at room temperature and reheat in the oven at 300 degrees F.

Nutrition

Calories: 80kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 309mg | Potassium: 42mg | Sugar: 4g | Vitamin A: 191IU | Calcium: 30mg | Iron: 0.1mg

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