Soft and comforting homemade dinner rolls. These scrumptious rolls are made out of easy yeast dough and filled with delicious caramelized onions.
I love bread!
Then again, who doesn’t love bread?!
What kind of family weekend dinner would it be without some fresh, warm, homemade dinner rolls? Especially if we are talking holiday dinners. Bread, biscuits and/or dinner rolls are a must for a holiday dinner table. That is why I made these awesome fluffy dinner rolls to share with you.
For these rolls, I actually tried a new yeast dough recipe. I found this recipe for classic dinner rolls in a Fine Cooking magazine’s bread collection and really wanted to try it. I love it…couldn’t get enough of these rolls! I substituted buttermilk for half-and-half and made them with caramelized onions inside and out. Perfection!
Caramelized onion flavor baked through the rolls and it was fantastic. You could taste this flavor in bread throughout, even though there was only filling in the middle. These rolls will definitely disappear fast at the dinner table, not to mention that they will nicely compliment any main dish and sides you decide to serve.
Caramelized Onion Dinner Rolls
- Yeast Dough:
- 3 2/3 cups all purpose flour
- 1/4 oz envelope of rapid rise yeast
- 1/3 cup white granulated sugar
- 1 tsp salt
- 1 cup buttermilk half-and-half can be substituted
- 6 Tbsp unsalted butter
- 3 large egg yolks
- Caramelized onions:
- 3 large yellow onions sliced thin
- 2 Tbsp vegetable oil
- 1 tsp sugar
- In a bowl of an electric mixer, combine flour, yeast, sugar and salt. Mix well. Use dough hook attachment.
- In a sauce pot, over medium heat, heat up butter until almost melted and add buttermilk while stirring. Stir slowly while it's heather through. Use cooking thermometer to check that temperature is about 120 degrees.
- Start mixer on low speed while pouring in buttermilk mixture.
- Add egg yolks.
- Once dry ingredients are mixed in with wet, rise speed to medium-high. Mix for about 5 minutes, until dough is smooth, elastic and is easily coming off the walls. Don't walk away because you will need to hold on to your mixer here.
- Shape dough into a circle and place it in the bottom of the bowl. Cover with saran wrap and place in a warm, dry place for it to rise. Let it rise until doubled in size. It may take 45-60 minutes.
- While dough is rising:
- Preheat a large cooking pan with oil, over medium-low heat. Add sliced onions and sprinkle with a little bit of sugar and some salt. Stir well. Cook slowly (medium-low heat), stirring often, as the onions caramelize to nice brown color. It can take about 30-40 minutes. Set aside when done.
- Grease a 9x13 baking dish.
- When dough is ready, cut in half so it's easier to work with.
- Roll out the dough to about 1/4 inch thick. Cut circles using a round cookie cutter (or another round cuter) that's about 4 inches in diameter.
- Scoop about a tablespoon of caramelized onions in the center of each circle. Bring sides together, retaining round shape, and seal them well. Place dough rounds in a greased dish, seam down. Repeat with remaining dough. (You will have some scraps left over but most dough will be used.)
- Lay out all the rolls evenly, in the pan. Cover with saran wrap and let them rise in a warm, dry place, to about a size and a half bigger.
- Preheat oven to 375. Bake raised rolls for 18-23 minutes.
- (Optional: top off with more caramelized onions before or after baking the rolls.)
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