Soft Caramelized Onion Rolls with Goat Cheese and Herbs

Golden, fluffy Caramelized Vidalia Onion Rolls filled with savory onions and herbs, baked in a white cast iron skillet. A soft, airy texture is visible where one roll has been removed. A beige cloth is nearby.

5 from 5 votes

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

Cook Time30

Rising2 15

Total Time3

Course: Bread

Cuisine: American

Keyword: Bread

Servings: rolls

Calories: 80kcal

Author: Lora

Equipment

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.

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.

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