Simple yeast rolls flavored with caramelized onion that perfectly compliment all of your soup dipping needs.

Caramelized Onion Rolls

Makes 16 buns

Most dinner rolls are simply flavored so that the roll does not overpower the meal. These rolls are a little different and quite possibly the best I’ve ever made. Flavored with caramelized onion and thyme, these rolls are subtle in flavor but do not take a backseat to your meal. They are fluffy, lightly sweet and perfect for dipping into soup or eaten alone.

Ingredients

Tangzhong

75ml (6 T) water

39g (3 T) milk

28g (3.5 T) bread flour

Dough

50ml (0.25 c) milk, warmed slightly

4g (2 t) instant yeast

390g (3 c) AP flour

130g (1 c) bread flour

38g (2.5 T) sugar

6g (1.5 t) kosher salt

28g (2 T) butter, melted and cooled

150-200 ml (0.75 - 1 c) water

Caramelized Onions

520g (2 large) onions, small dice

1 T olive oil

2 garlic cloves, minced

0.50 t kosher salt

0.25 t dried thyme

0.25 t ground black pepper

1.5 T white wine or sherry

Finishing

3 T butter, melted and kept warm

Recipe Know-how

Dough

1.      In a small pot whisk together the tangzhong ingredients until smooth and lump free.

• Place over a medium heat.

• Whisking constantly cook until thickened and paste-like.

• Set aside and cool to room temperature.

2.      In a small bowl, mix together the warm milk and yeast with a pinch of sugar.

• Allow to sit 5-10 minutes or until it begins to bubble.

If the yeast does not begin to bubble, it is probably dead. Throw it out and begin again with new milk and new yeast.

3.      In a large bowl, combine the flours, sugar and salt.

• Make a well in the center and add the tangzhong, yeast mixture, butter and half of the water.

• Using your fingers, combine the wet ingredients (breaking up the tangzhong to make a homogenous mix) and begin adding the flour into the mixture.

• As a shaggy dough forms, use your hands to bring the dough together adding more water as necessary to make a medium-soft dough.

• Turn the dough onto a clean work surface and knead 10-15 minutes or until the dough passes the windowpane test.

The dough is soft however, try to not add any additional flour to the dough while kneading as the gluten forms, the dough will become less sticky.

To use a stand mixer: On low speed, combine all ingredients, as listed with the dough hook. Increase speed to medium and allow to knead for 10-12 minutes or until the dough passes the windowpane test.

• Place dough in a lightly oiled bowl. Cover and allow to rise in a warm place for 1.5-2 hours or until doubled in bulk.

Make the onions while the dough proofs.

Onions

4.      In a medium saute pan over medium-high heat, add the oil and onions.

• Saute 5 minutes or until the onions begin to soften.

• Reduce heat to medium, add garlic, thyme, pepper and salt.

• Cook 15-25 minutes stirring occasionally until onions are deep brown.

If the onions begin to burn, reduce the heat continuing to cook until the proper color is achieved.

• Add the wine and cook until all the liquid completely evaporates.

• Set onions aside and cool completely.

Dough Finishing

5.      Deflate dough and flatten on a clean work surface.

• Add onions and begin mixing through.

This can be a very messy step as mixing the onions can be difficult.

• When the dough becomes too sticky, use the slap and fold method to continue mixing onions into dough.

To use a stand mixer: Add dough to mixer bowl, add onions and mix on medium-low until the onions are well dispersed through the dough.

• When onions have been well dispersed through the dough, return to the bowl, cover and allow to rest in a warm place for 30 minutes.

The onions have been well mixed when each onion looks to be covered in dough and they no longer fall out of the dough while kneading.

Shaping and Baking

6.      Lightly oil 2 9-inch cake pans or 1 – 9 x 13 inch pan. Set aside.

7.      Turn dough out onto a lightly floured work surface.

• Deflate dough and divide into 16 even pieces.

• Flatten each piece into a rectangle, fold over the right then left sides pressing firmly. Roll down the top 1/3 of the way, press to seal, repeat until rolled up. Seal the bottom tightly.

• Place finished rolls seam side down into the pans.

• Cover loosely with plastic wrap and allow to proof 45-90 minutes longer or until they look slightly puffy.

When poked lightly, the rolls should hold the dent.

8.      Preheat oven to 180 C / 350 F.

• Brush the buns with half of the butter.

• Bake 15-20 minutes or until the buns are golden brown.

Finished buns should register 88 C / 190 F when tested with an instant read thermometer.

• When the buns come out of the oven, brush with the remaining butter. Allow to sit 10 minutes before removing from the pan.

9.      Serve.