Since my love of soup is well documented on this blog, it should come as no surprise that I also love to make homemade bread to go with that soup! I’m always looking for new bread recipes to try, and when I ran across this recipe on foodgawker, I knew right away I wanted to make it. It’s an adaptation of a Pioneer Woman recipe (meaning I was pretty sure it would be good), and it was in the form of dinner rolls. Strangely enough, I had just been thinking I wanted to make dinner rolls.
If you’re going to make dinner rolls, these are the ones you should make. They were exactly what I was looking for. They have a light and fluffy texture and a unique depth of flavor form the caramelized onions and rosemary. (Actually, I burnt my onions and used them anyway, so the unique flavor could have been from that.) I will be making these rolls again and again. Mike liked them, but was initially not a huge fan of the chunks of onions. He didn’t complain after he took his first bite, however, so I will take that as a sign of success. They smell absolutely incredible as they’re baking, and they freeze very well. I froze all but one (of course we had to taste test!) and heated them up day by day to eat with my soup for lunch. Wonderful. Make these, you won’t regret it!
Caramelized Onion and Rosemary Rolls
Yield: Makes 12 rolls.
For caramelizing the onions:
1 Large Sweet Onion
1 tablespoon Butter
1 tablespoon Olive Oil
2 cloves Garlic, minced
For the Bread:
1 1/2 cup warm Water
3 teaspoons Active Dry Yeast
1 tablespoon Honey
3 tablespoons Olive Oil, plus more for coating bowl
2 cups All Purpose Flour
1 cup Whole Wheat Flour
2 teaspoons Kosher Salt
2 sprigs Rosemary, leaves removed and chopped
Sauté sliced onions and minced garlic in the 1 tablespoon of butter and 1 tablespoon olive oil over medium heat. Cook them until brown and caramelized, about 15 to 20 minutes. Allow to cool for a few minutes.
Pour warm water into a bowl and sprinkle the yeast on top. Add the honey and 3 Tbsp of olive oil. Stir gently with a fork and set aside until mixture is bubbly, 5-10 minutes.
In a separate bowl, mix together the flour and salt. Stir in the onions, and rosemary. Add the yeast mixture to the flour and stir gently until dough is combined. It will be very sticky.
Generously flour a flat surface. Turn the dough onto your table and knead 15 to 20 times, adding flour generously to make it easier to handle. You might need to add quite a bit of extra flour. Add enough that it is able to be kneaded, but not too much - you want to the dough to still be somewhat sticky. Drizzle olive oil in a separate bowl and then add your ball of dough, turning to coat. Cover with a damp towel and place in a warm spot to rise for 1 1/2 to 2 hours.
When the dough has doubled in size, preheat oven to 400 degrees. Divide dough into twelve portions, forming each into a rough round shape. Place on a baking sheet lined with parchment paper, and cover with plastic wrap that has been sprayed with cooking spray. Allow to rise for 15 to 20 minutes. Bake the rolls for 18 to 20 minutes or until brown.
These freeze very well.