Looking for a quicker yeast roll, you’ll love these Pull Apart Onion Rolls. No kneading required and just 11/2 hours of rising. Adding caramelized shallots make them a great addition to any meal, or leave them out for a delicious roll.
I think my favorite food will always be bread. I love it in any form and while I don’t eat it for every meal, I generally always have some type of bread for meals with friends or family. Seriously, when Mike’s away, I’m perfectly happy with toasted bread and butter for dinner. However, my rule is that if I’m going to eat bread, it needs to be great!, I’m not wasting my carbs on bread that is just so-so.
Caramelized shallots and gruyere make this easy yeast roll even better. In addition, they freeze well, so you can keep a batch in the freezer to have on hand when you’re having a bowl of chili.
How to make YEAST rolls
Are you are a little nervous about making yeast breads, if so, I’m here to tell you that you’re missing out. Even if you screw up, it’s still better than anything you could buy at the grocery. This recipe is a good one to experiment with, there’s no kneading required and it only has 2 rises, one at the beginning and the second after you’ve formed the dough into rolls. What’s even better is after you make them into rolls, you can refrigerate Pull Apart Onion Rolls overnight and take them out 30 minutes before you’re ready to bake them.
How do you make Pull Apart rolls
Step 1: First you have to decide if you are going to add shallots to the rolls. If so you will need to caramelize the shallots first and let them cool.
Step 2: Add yeast to warm milk and water, I always add a pinch of sugar to speed things up a bit. If the mixture doesn’t get foamy, start all over again. As long as your water is not too hot and your yeast is not too old, it should get foamy. Next add eggs, melted butter, flour and caramelized onions and cheese, if adding, and mix until everything is well combined with an electric mixer. If you don’t have one, then you will need a strong arm to stir the ingredients. You do NOT knead this dough.
Step 3: Now that you have a soft dough, it needs to rise in a warm place for about an hour. If it’s summertime in NC, then put the dough outside to rise, if not, then heat some water to boiling in the microwave. Turn off the microwave and place your dough in the microwave with the hot water and shut the door. The warm humid air will be perfect for the dough. DO NOT microwave the dough.
Step 4: Once the dough has risen, form it into balls and let the rolls rise for an additional 30 minutes, bake and be prepared for perfection!
What’s the best way to re-heat yeast rolls
Whatever you do, don’t ruin your delicious yeast rolls by heating them in the microwave, it will make them rubbery. The best way to heat them is first let them thaw if frozen. Wrap in aluminum foil and place in the oven or toaster oven at 350º for about 10 minutes.
Keep this recipe in your back pocket for those times when you want to impress but don’t have the time to wait for dough to rise multiple times. Pull Apart Onion Rolls also freeze so well that you can hardly tell the difference. These are great to serve at Thanksgiving, you can make them in advance and just thaw and warm or make the dough the night before and bake before serving. Either way, they’ll be a sure crowd pleaser.
Pull Apart Onion Rolls go well with these recipes
- Zesty Chicken Soup
- Chicken with Mozzarella and Tomatoes
- Pork Tenderloin with Cherry Chutney
- Creamy Steak au Poivre
If you make Pull Apart Onion Rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Bake from Scratch Nov/Dec 2018
Pull Apart Onion Rolls
- 5 large Shallots
- 1 teaspoon olive oil
- 1 tablespoon butter
- ½ teaspoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup whole milk warmed
- 1 cup water warmed
- 1 tablespoon yeast
- 2 eggs room temp
- ¼ cup sugar
- ½ cup butter melted and divided
- 1 tablespoon salt
- 6 ¼ cups bread flour 750 grams
- 8 ounces comte/gruyere cheese grated
- Caramelized Shallots: Slice into very thin slices and chop into small pieces.
- In a medium skillet, heat oil over medium heat. Add Shallots, butter, sugar and salt and pepper. Cook until they begin to turn brown, reduce to low and cook, stirring often until they are very soft, 10 -15 minutes. Let cool slightly.
- Rolls: In the bowl of an electric mixer, combine warm milk, warm water and yeast. Let stand until foamy, about 5-10 minutes. Whisk in eggs, sugar, ¼ cup melted butter and salt. Add flour, cheese and caramelized shallots. Using the paddle, beat at low speed until well combined, just about 1 minute. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Line 2 (9 inch) baking pans with cooking spray and parchment paper.
- Turn out dough onto a lightly floured surface and knead 3-4 times to get the air bubbles out. Divide into 24 pieces and gently shape each into a ball. Place 12 balls in each prepared pan so that they are touching each other. Cover and let rise for about 30 minutes. Or, cover tightly and refrigerate overnight. When ready to bake, remove from refrigerator and let stand for 30 minutes.
- Preheat oven to 375º. Brush rolls with remaining ¼ cup butter. Bake for about 27 minutes or until instant thermometer reads 190º. Cover with foil ½ way through to prevent over browning. Remove from oven and brush with melted butter and sprinkle with sea salt.