These delightfully fluffy rolls serve up a sweet but salty caramelized onion flavor. They are fantastic for pairing with seasonal soups, stews, and sauces. You can also slice one in half and enjoy it with a smear of butter, or fill it with some mustard and your favorite deli meat for a quick and satisfying sandwich.
Ingredients:
- 1 tablespoon olive oil
- 2 medium yellow onions, diced
- ¼ cup and 2 teaspoons sugar, divided
- 3 teaspoons salt
- 1 1/3 cup milk, warmed to 100 degrees Fahrenheit
- 2 .25oz instant yeast packets
- 2 eggs
- 6 tablespoons butter, melted, divided
- 5 cups all-purpose flour
Instructions:
Heat 2 tablespoons of butter in a large pan, add the onions, and cook about 30 minutes on medium-low. If they start to dry out, add 1 tablespoon of water as needed. Let cool 10 minutes. Place warmed milk in a large bowl, add in the yeast, and let stand about 8 minutes. You should see the yeast begin to expand and form a sort of foamy layer on top of the milk. Add in the eggs, 4 tablespoons of melted butter, ¼ cup sugar, and 2 ½ teaspoons salt. Mix well. Add the flour and 3/4 of the onions. Stir until the mixture forms a round dough ball, brush with the olive oil, and let rise in a warm space for 1 hour. Lightly grease two 9″x13″ cake pans. Form 24 rolls with well-floured hands. Place half the rolls in each pan. Sprinkle the tops with the remaining onions. Let rise again for 35 minutes, away from drafts. Bake at 400 degrees Fahrenheit for 18 minutes or until golden brown. Once out of the oven, you can sprinkle the tops with flake salt while still hot if desired.
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