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Soft Onion Rolls




Source of Recipe


Internet


List of Ingredients




Dough:
1 c. lukewarm milk
6 T. unsalted butter, cut into 1/4 inch slices
2 T. sugar
1 1/2 t. salt
2 1/2 c. flour (up to another 1/2 c.)
1 T. yeast

Place all ingredients in machine & check in about 10 minutes to see if it needs more flour.

Filling:
6 T. unsalted butter
3/4 lb. sweet onions, diced (1 1/2 cups)
1 1/2 t. sugar


Recipe



Melt butter & sauté the onions slowly, stirring occasionally, until they’re just turning brown (25 to 30 min). Add the sugar and sauté 5 more minutes. Remove from heat & cool.

1 egg white beaten with 1 T. water
1 small sweet onion, diced

When the dough is done, divide into 3 pieces. Working with one piece at a time, roll into a 12x9-inch rectangle. Divide the dough in half the short way, now you have two 9x6-inch rectangles.

Spread one sixth of the sautéed onions over the middle section, fold one of the side sections over the onions and seal. Fold the other side over the first side and seal again. Pinch the edges of the roll closed and tuck them under. Repeat with remaining dough. Place on lightly greased baking sheets.

Brush the rolls with the egg glaze and top them with a T. of the diced onion. Cover lightly & rise till puffy (not doubled) about 25 minutes. Bake at 375º for 25 to 30 minutes. Cool on wire rack.

* I don't use all that butter to make the filling, I use 2 T. butter & 1 T. olive oil which is plenty! I also double the onions. They bake in about 21 minutes (depending on oven).