Onion Rosemary Rolls

Awe, the calm before the storm and time to breath again for a couple of days – three to be exact! 

A new favorite in our house, onion rosemary rolls.  These wonderful bites remind us of our most favorite bread in the world – Morton’s onion bread.  A recipe that has alluded me, although I search and search ((let me know if you have it! Please)) In the meantime, try your bread making skills with this recipe.  I am sure you will be pleased with the results.  Best of all only one rise!

Caramelizing the onions

Both plain yellow onions and sweet onions work

Bubbles happen or throw it out

Always check the temperature of your water

 

Onion and Rosemary Loaves

From Cathy Thomas

Mellssa’s Everyday Cooking with Organic Produce

adapted

4 T unsalted butter

3 cups chopped yellow onions

2 ¼ t active dry yeast

2 t sugar

1 cup warm water, not over 95 degrees

5 cups all- purpose flour, divided use

1 ½ t sea salt

1 ½ T or more chopped fresh rosemary leaves

olive oil spray

2 T unsalted butter melted and mixed with ¼ t garlic salt

~ medium high heat melt butter in large cast iron skillet

~ add onions and stir occasionally until caramelized about 30 minutes, reduce heat if necessary to prevent burning

~ set aside and cool completely

~ in bowl of electric mixer fitted with paddle add yeast, sugar and water

~ allow yeast to bubble about 15 to 20 minutes

~ add half of the flour, salt and rosemary

~ mix on low

~ add caramelized onions with juices from skillet and a bit of the remaining flour

~ switch to dough hook and knead until smooth with a tiny bit of stickiness

~ add more flour as needed in small amounts

~ dough is ready when it springs back, is still a bit sticky and can form a window pane in the stretch test

~ ((my lazy ways)) tired of cleaning so many bowls I now just pull the dough out of the mixing bowl and spray the bowl with olive oil spray

~ I then form the dough into a large ball and put it back in the bowl rolling around to coat

~ cover with a clean damp cotton dish towel

~ allow to rise 1 hour or until double in size

~ preheat oven 400 with baking stone

~ punch dough down and cut into equal portions and flatten

~ allow to rest 10 minutes

~ shape into little balls

~ put corn meal onto baking stone to prevent sticking

~ place dough balls onto baking stone 2 inches apart

~ bake until golden brown 15 to 25 minutes

~ remove from oven and immediately brush with garlic butter mixture or omit they taste great either way