BUTTERMILK-ONION PULL-APART ROLLS
These guaranteed-showstopper onion rolls are made with buttermilk and filled with sweet onions sauteed in butter and scented with nutmeg. The onion filling is spread onto a rectangle of dough, which isrolled and sliced. The rounds arethen fit into the baking pan andpuff up together with the second rise.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 1 dozen
Number Of Ingredients 10
Steps:
- Butter a 9-inch cake pan using 1 tablespoon softened butter. Butter a large bowl; set aside. Stir together yeast, sugar, and water in a small bowl; let mixture stand until foamy, about 5 minutes. Stir until dissolved. Stir in buttermilk and egg.
- Mix 2 3/4 cups flour and 1 1/2 teaspoons salt in the bowl of an electric mixer fitted with the dough hook. Make a well in center. Pour in buttermilk mixture; mix to combine. Add 6 tablespoons softened butter; mix on medium-high speed until a soft dough forms, about 10 minutes.
- Scrape dough onto a lightly floured work surface; sprinkle with remaining 2 tablespoons flour. Knead dough until smooth, about 5 minutes. Transfer to buttered bowl. Cover dough with a clean kitchen towel; let rise in a warm place until doubled in bulk, about 1 hour.
- Melt remaining 4 tablespoons softened butter in a large saucepan over medium-high heat. Add onions; raise heat to high, and cook, stirring often, until soft, about 5 minutes. Reduce heat to medium; cook, stirring, until golden brown, about 30 minutes. Stir in nutmeg. Season with 1/2 teaspoon salt. Let cool.
- Punch down dough, and turn out onto a lightly floured work surface. With a lightly floured rolling pin, roll dough into a 17-by-10-inch rectangle, and brush with 3 tablespoons melted butter. Spread onions evenly over dough. Starting on 1 long side, roll dough into a log. Press seam to seal. Cut into about 12 slices, about 1 1/4 inches thick each. Arrange slices, cut sides up, in buttered pan, and brush with remaining 2 tablespoons melted butter. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 minutes.
- Preheat oven to 375 degrees. Bake rolls until golden brown, about 35 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.
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Mahaziben bintay srity Mahaziben
[email protected]These rolls are the perfect side dish for any meal. They're soft, fluffy, and full of flavor.
U TV
[email protected]I'm not a big fan of onions, but I actually really enjoyed these rolls. The buttermilk flavor was really prominent and helped to balance out the onion flavor.
ps 120 social media team Ps120
[email protected]These rolls are so easy to make and they always turn out delicious. I love the way the buttermilk and onion flavors complement each other.
Harrison Botha
[email protected]I followed the recipe exactly and the rolls turned out great! They were soft and fluffy, and the onion flavor was perfect.
Tarn tam
[email protected]The flavor of the rolls was good, but they were a bit dry.
hlulani desmond
[email protected]These rolls were a bit too dense for my taste.
Javaid Bashir
[email protected]I've made these rolls several times now and they are always a crowd pleaser. They're perfect for parties or potlucks.
M Siddiq
[email protected]These rolls are so easy to make and they always turn out perfect. I love the way the buttermilk and onion flavors come together.
Sidra Malik
[email protected]The buttermilk onion pull-apart rolls were delicious! The rolls were soft and fluffy, and the onion flavor was just right. I will definitely be making these again.
Jayden Myers
[email protected]I made these rolls for a potluck and they were gone in minutes! Everyone loved them.
Rashid Naseem
[email protected]These pull-apart rolls were a hit at my last party! They were incredibly easy to make and turned out so soft and fluffy. The buttermilk and onion flavors were the perfect combination.