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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Edin Sulejman
[email protected]I love the way these rolls look. They're so pretty and they're perfect for a special occasion.
Sh Faizan Riaz
[email protected]These rolls are perfect for a party. They're easy to make ahead of time and they can be reheated in the oven.
Sagheer Khan
[email protected]I've made these rolls several times now and they're always a hit. They're so easy to make and they taste delicious.
Imran Chaudhry
[email protected]These rolls are a great way to use up leftover mashed potatoes.
Lil black And blue
[email protected]I made these rolls for my family and they loved them. They're so soft and fluffy.
Jewell Scarry
[email protected]These rolls are perfect for a potluck or a picnic. They're easy to transport and they always disappear quickly.
Mahfuz alam ripon
[email protected]I added some chopped fresh herbs to the dough and it gave the rolls a really nice flavor.
Mohamad kholany
[email protected]I didn't have any buttermilk, so I used regular milk instead. The rolls still turned out great.
Charles Spiers Sr
[email protected]These rolls were a little too dry for my taste. I would add more buttermilk next time.
Sajina Tmg00
[email protected]I've never had buttermilk rolls before, but these were amazing. I'll definitely be making them again.
TommyTheCoolDude Scan
[email protected]These rolls are delicious! I will definitely be making them again.
Casey Grafton
[email protected]These rolls are so easy to make, even a beginner can do it. I highly recommend this recipe.
Baphe Matshangaza
[email protected]I'm not a big fan of onions, but I loved these rolls. The onion flavor is really subtle and it pairs perfectly with the buttermilk.
Ahmad Milad Rahimi
[email protected]These rolls are a great way to use up leftover buttermilk. They're also a great way to impress your friends and family.
Lourens Kilian
[email protected]I've made these rolls several times now and they're always a hit. They're so fluffy and delicious.
Jayden Bullington
[email protected]These rolls are perfect for a crowd. They're easy to share and they always disappear quickly.
Sidney Goff
[email protected]I love the combination of buttermilk and onion in these rolls. It gives them a really unique and flavorful taste.
Jamila Akter
[email protected]These pull-apart rolls were a huge hit at my last party! They're so easy to make and they taste delicious.