Rolls with onions and red pepper.

Patty
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in warm water with 1 tablespoon of sugar. Combine 1 teaspoon of salt, 1 tablespoon butter, 1 tablespoon powdered milk, and 2 cups all purpose flour. Stir in beaten egg and proofed yeast water. Mix and knead for 10 minutes, adding more flour as needed.

    Advertisement
  • Transfer dough to a greased bowl and cover with greased plastic wrap. Let rise until doubled, about 1 hour.

  • Melt 4 tablespoons butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in red pepper.

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.

  • Transfer dough to a floured work surface. Pat it into a rectangle; allow dough to rest, covered with greased plastic wrap, for about 10 minutes. Roll dough into a larger rectangle about 1/2-inch thick. Evenly spread onions on dough; roll up from the short end to form a log. With a sharp knife, slice into pinwheels.

  • Place rolls on prepared baking sheet; let rise a second time, about 30 minutes. Bake in preheated oven until golden brown, about 10 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

148.1 calories; 3.7 g protein; 21.1 g carbohydrates; 28.3 mg cholesterol; 240 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/07/2003
The end result was really good, however, the recipe itself needed a lot of adjustments. First of all, you have to double the flour. There is no way you can get by with only 2 cups. Also, only use half the onions. 4 onions would be way too much. I also had to increase oven temp to 400 to get them brown. I will make them again, but now I know what to do next time. Read More
(21)

Most helpful critical review

Rating: 3 stars
07/31/2003
More flour is definitely needed -- I used almost 4 cups. Any too many onions -- I used 3 and still thought it was too much. Using 1/2 tsp. of the crushed red pepper packs quite a bit of heat -- try 1/4 tsp. the first time. My husband LOVES homemade rolls and bread but he didn't like these. Read More
(7)
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/07/2003
The end result was really good, however, the recipe itself needed a lot of adjustments. First of all, you have to double the flour. There is no way you can get by with only 2 cups. Also, only use half the onions. 4 onions would be way too much. I also had to increase oven temp to 400 to get them brown. I will make them again, but now I know what to do next time. Read More
(21)
Rating: 5 stars
04/11/2003
very easy, very pretty. looks like you slaved in the kitchen for hours, they looked very sophisticated on my table. and tasted good, too! I will experiment with other fillings, thanks for the great idea Read More
(12)
Rating: 5 stars
10/06/2010
I made these to give this recipe a picture. They are very good. You will need more than 2 cups flour - I added additional flour 1/2 cup at a time, using a total of about 3 1/2 cups. Also - you really do need 4 large onions. I used the food processor to thinly slice the onions and then slowly carmalized them using 2 tablespoons butter and 2 tablespoons olive oil. You will need to bake longer than 10 minutes - mine took about 15. Next time I am going to add grated parmesan to the inside of the dough along with the onions. Thanks for a fun project. UPDATE: I just noticed that this is supposed to make 24 rolls - I made 12 - used a muffin tin and they worked out great. Read More
(11)
Advertisement
Rating: 5 stars
04/11/2003
These are excellent Read More
(10)
Rating: 3 stars
07/30/2003
More flour is definitely needed -- I used almost 4 cups. Any too many onions -- I used 3 and still thought it was too much. Using 1/2 tsp. of the crushed red pepper packs quite a bit of heat -- try 1/4 tsp. the first time. My husband LOVES homemade rolls and bread but he didn't like these. Read More
(7)
Rating: 4 stars
05/10/2005
The trick to this one is to cook the onions at low heat for a long time until they are dark golden sweet and caramelized! They make a delicious filling that way and you will be surprised at how much they shrink. THe recipe does say add more flour as needed but it would help to see that on the ingredient list as well to remind cooks that 2 cups isn't all it is going to take to get the correct dough consistency. Read More
(4)
Advertisement
Rating: 5 stars
11/17/2010
These are quite tasty little rolls! The dough was one of the easiest doughs I have made yet. It was easy to roll out and rose beautifully. The end product was perfect. I served them alongside soup but I think they would go well with just about anything. Thanks for sharing this awesome recipe! Read More
(3)
Rating: 4 stars
08/09/2010
I didn't have dry milk powder so I used about 3/4 cups of water and a 1/4 cup of milk. I also ended up adding 4cups of flour which was a bit too much - dough was a little tough. I used 3.5 small to medium sized yellow onions based off of other reviews. I would use at least 4 next time. Baked at 375 for 10 min. Then went up to 400 for another 6 minutes. This has the potential to be a great recipe it just needs some tinkering. Went over well at the dinner party. I will be making them again! Read More
(2)
Rating: 4 stars
10/18/2005
I made these for Thanksgiving last year and plan to make them again. This year I will try to make them vegan. Read More
(2)