Sunday, October 12, 2008

Thankful for...Sweet Onion Rolls and more

By now, my fellow Canadians probably have their Thanksgiving menus all planned out for this weekend. The turkey is relaxing in its briney bath, apple pies grace the pantry, and cranberry jelly is quivering in the fridge. But wait! I'm here to tell you there's one more item you simply must serve your dinner guests and that is these Sweet Onion and Buttermilk Dinner Rolls.
Granted I'm a little late with the turkey talk, but these are easy enough to whip up on the fly, and if I can't convince you to make them, at least bookmark the recipe for Christmas!

The amazing smell of caramelized onions with nutmeg and freshly baked bread wafting through the house is reason enough to start whisking yeast and warm water together for these rolls. With their soft dough, tangy from the buttermilk, and the sweetness of the slow-cooked onions, these rolls just might replace the ever-popular cinnamon bun in your home.

The method is exactly like a "cinnabun": onion filling is spread onto a rectangle of dough, which is then rolled and sliced. The rounds are tucked into a tin and left alone for a second rising.
If you struggle with the 'slicing' part, you're not alone. Who wants to squish and mangle a delicate roll of soft dough with a dull knife that leaves the rounds looking almost unrecognizable?
I give you my solution: dental floss. I don't remember where I first hear about this, I've been doing it ever since I started baking.
To demonstrate what I am talking about, here's a quick video of me 'flossing' my onion rolls:

Happy Thanksgiving!

Buttermilk-Onion Pull-Apart Rolls
(from Martha Stewart Living, November 2005)
Makes one dozen large rolls.

11 tablespoons unsalted butter (1-3/4 sticks), softened, plus more for bowl, plus 5 tablespoons melted
1/4 ounce active dry yeast

1 tablespoon sugar

2 tablespoons warm water (105 degrees to 110 degrees)

3/4 cup buttermilk

1 large egg, lightly beaten

2-3/4 cups plus 2 tablespoons all-purpose flour, plus more for surface and pin

2 teaspoons salt

2 pounds sweet onions (1 1/2 pounds cut into 1/4-inch slices, 1/2 pound finely chopped)
1/8 teaspoon freshly grated nutmeg

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat oven to 375 degrees. Bake rolls until golden brown, about 35 minutes. Immediately invert and unmould rolls onto a wire rack. Serve warm.


Lydia (The Perfect Pantry) said...

I was just asking my Canadian husband what he'd like to have for Thanksgiving dinner. These rolls would be a great start to our meal -- and we'd better hurry up and plan the rest!

Anonymous said...

I am running to see if I have all of the ingredients! I must add these in somewhere, what could be better than an onion roll.....(I am a bit of an onion fiend).

Peter M said...

Have a great Thanksgiving and dont' forget to floss (not the one used to cut your onion rolls, sily).

Angelica said...

That's so clever! Never again shall I have a less than perfectly round cinnamon bun!

Amanda at Little Foodies said...

If I didn't eat all day could I have a whole one with a big bowl of soup? Delicious and I will vote!

abigail @ Paper and Cake said...

mmm... i have plenty of time to put these on my thanksgiving menu :)

LyB said...

Happy Thanksgiving to you too, Aimée! I am absolutely bookmarking these rolls, I love onions!

Baked, By Anna said...

Goodness! Two of my favorite things--caramelized onions and soft rolls--together at last. Thanksgiving is still a month away down here, but I don't know if I can wait that long to try these! Great tip with the floss, too!

Ingrid_3Bs said...

Hi, Aimee~
I couldn't follow your link to vote for ya! Would you mind just emailing it to me?

Thanks & good luck!

Patricia Scarpin said...

Those look so tender, Aimée! And I love the filling you chose.

The Blonde Duck said...

Those look wonderful! How interesting ya'lls Thanksgiving is a month ahead of ours!

Deborah said...

How fun - they are like savory cinnamon rolls! And I'm an onion addict, so I'd go for these any day - holiday or not!

Cookie baker Lynn said...

These look like a wonderful way to pull onions and rolls together. Hope you have a wonderful Thanksgiving!

Emily said...

Happy Thanksgiving to you! Hope you had a great day full of good food.

The rolls look/sound delicious! I like the video of you demonstrating. I'll have to try the floss trick.

Valerie Harrison (bellini) said...

The thread trick even works for slicing cake if it has a tender enough crumb. I can't remember where I first found out about it either...must have been a cooking show in the 80's. I hope you had a wonderful Thanksgiving Aimee!!!!!!!!!!!!

Aimée said...

Hi Lydia- How sweet to keep up thanksgiving for him!

Hi Michelle- You're such a trooper! Happy Thanksgiving.

Hi Peter- Thanks- we did!!

Hi Angelica- Cool, hope you can use the tip.

Hi Amanda- Yeah, they are a little heavy on the butter, I know.

Hi Abigail- Perfect! They do freeze well, too.

Hi Lyb- You will love these rolls then.

Hi Anna- Better make a double batch!

Hi Ingrid- Lots of ppl are having trouble--I think it's the Award's's so slow.

Hi Patricia- Thanks! They are probably the softest roll I have ever made.

Hi Blond duck- So is our Christmas. Kidding!!

Hi Deb- they would be really nice for a brunch,too.

Hi Lynn- Many thanks! We did.

Hi Em- So I should do more demo videos? A Vlog?

Hi Val- Good point, thanks. Happy thanksgiving to you, too!

Stacey Snacks said...

I love your entire Thanksgiving meal.
You are truly an excellent baker and fabulous photographer!
Glad I found your blog.

sexy said...
This comment has been removed by a blog administrator.
mamita said...

Hi, This look so good, I have to give a try. Thanks for sharing. Happy New Year 2014.


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