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Category: BREADS
Prep Time: Cook Time: Total Time:
11 Tbsp unsalted butter, softened, plus more
for bowl plus 5 Tbsp melted
1 envelope active dry yeast
1 Tbsp sugar
2
Tbsp warm water (105-110_
3/4 cup buttermilk
1 large egg, lightly beaten
2 3/4 cups plus 2 Tbsp all-purpose flour,
plus more for surface and pin
2 tsp salt
2 lbs sweet onions, (1 1/2 lbs cut into 1/4-
inch slices, 1/2 lb finely chopped
1/8 tsp freshly grated nutmeg
Butter a 9-inch cake pan using 1 Tbsp 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 tsp 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 Tbsp 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 Tbsp 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 Tbsp 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 tsp 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 17x10-inch rectangle, and brush with 3 Tbsp 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-inch thick each. Arrange slices, cut sides up, in buttered pan, and brush with remaining 2 Tbsp melted butter. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 minutes.
Preheat oven to 375. Bake rolls until golden brown, about 35 minutes. Immediately ivert and unmold rolls onto a wire rack. Serve warm.
makes 12 rolls
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Buttermilk-Onion Pull-Apart Rolls
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Category: BREADS
Prep Time: Cook Time: Total Time:
11 Tbsp unsalted butter, softened, plus more
for bowl plus 5 Tbsp melted
1 envelope active dry yeast
1 Tbsp sugar
2
Tbsp warm water (105-110_
3/4 cup buttermilk
1 large egg, lightly beaten
2 3/4 cups plus 2 Tbsp all-purpose flour,
plus more for surface and pin
2 tsp salt
2 lbs sweet onions, (1 1/2 lbs cut into 1/4-
inch slices, 1/2 lb finely chopped
1/8 tsp freshly grated nutmeg
Butter a 9-inch cake pan using 1 Tbsp 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 tsp 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 Tbsp 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 Tbsp 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 Tbsp 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 tsp 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 17x10-inch rectangle, and brush with 3 Tbsp 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-inch thick each. Arrange slices, cut sides up, in buttered pan, and brush with remaining 2 Tbsp melted butter. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 minutes.
Preheat oven to 375. Bake rolls until golden brown, about 35 minutes. Immediately ivert and unmold rolls onto a wire rack. Serve warm.
makes 12 rolls
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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