Cheesy Onion Soup Rolls
Directions
- 1Slice the onions thinly.
- 2Transfer sliced onions to a pan.
- 3Sauté the onions with butter, salt, and sugar for a few hours until caramelized, then let cool.
- 4In a large bowl, add warm water and sugar.
- 5Add active dry yeast to the bowl and let it bloom until foamy.
- 6Add melted butter and an egg to the yeast mixture and mix.
- 7Add bread flour, onion powder, thyme, and salt to the wet ingredients.
- 8Once the mixture looks shaggy, add the chopped caramelized onions.
- 9Knead the dough on a floured surface for 8-10 minutes.
- 10Place the dough in a bowl, cover, and let it rise for about 1 hour or until doubled in size.
- 11Prepare the butter spread by mixing soft unsalted butter, thyme, onion powder, and black pepper in a bowl.
- 12Punch down the risen dough and roll it out.
- 13Spread the butter mixture evenly over the rolled-out dough.
- 14Evenly sprinkle the remaining caramelized onions over the butter mixture.
- 15Evenly sprinkle the shredded gruyère, mozzarella, and provolone/Swiss cheeses over the onions.
- 16Optionally, add some of the cheese blend to the bottom of the baking pan.
- 17Roll the dough tightly into a log.
- 18Cut the log into about 8-9 pieces.
- 19Place the cut rolls into the prepared baking dish.
- 20Let the rolls rise for another 30-40 minutes.
- 21Bake at 350°F (175°C) for 28-35 minutes or until golden and bubbly.
- 22Optionally, brush the baked rolls with melted butter, sprinkle with parsley/chives, and flakey salt.
Ingredients
- 3 large yellow onions
- 3 tbsp unsalted butter
- 1 tsp salt
- 2 tsp sugar
- 2 cup warm water
- 1 tbsp sugar
- 2.25 tsp active dry yeast
- 3 tbsp unsalted butter, melted
- 1 egg, room temp
- 0.33 cup cooled caramelized onions, chopped
- 3 cups bread flour
- 0.5 tsp onion powder
- 0.5 tsp dried thyme
- 1.5 tsp salt
- 0.5 cup unsalted butter, soft
- 1 tsp thyme
- 0.5 tsp onion powder
- 0.25 tsp black pepper
- 1 cup remaining caramelized onions
- 1 cup gruyère cheese
- 0.5 cup mozzarella cheese
- 0.5 cup provolone or Swiss cheese
- melted butter
- parsley/chives
- flakey salt
Equipment
knifecutting boardbowlwhiskscissorsspatulabaking dishoven
Tips
- Slice onions thin.
- Sauté onions on medium/medium-low heat.
- Let caramelized onions cool before using in the dough.
- Bloom yeast until it is foamy.
- Knead the dough for 8-10 minutes.
- Let dough rise until doubled in size.
- Roll dough out after the first rise.
- Shred cheese and set aside.
- Spread butter mixture over rolled out dough.
- Evenly sprinkle caramelized onions and then cheese over the butter mixture.
- Roll the dough tightly.
- Adding cheese at the bottom of the pan is optional for a nice layer.
- Brush melted butter, parsley/chives, and flakey salt on top of rolls after baking.
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