Pull Apart Onion Rolls

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. My rule is that if I’m going to eat bread, it needs to be good!, I’m not wasting my carbs on bread that is just so-so. 

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 made it into rolls.

What’s even better is after you make them into rolls, you can refrigerate them overnight and take them out 30 minutes before you’re ready to bake them.

 
If you’re going to add the caramelized shallots, which you definitely should, you’ll need to cook the shallots first because you don’t want them too hot when added to the dough.  While you might be thinking that you don’t want to take the time to caramelize the shallots, think again. These add a wonderful savory flavor to the rolls. However, you can do this step well in advance, even days in advance. This is much easier with an electric mixer, but if you have strong arms, you could mix it by hand.

 
If you don’t want savory rolls but are looking for a roll for sliders, these are wonderful all by themselves and sturdy enough to hold barbecue or mini burgers, like these Spicy Bourbon BBQ Sliders.

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. They also freeze so well that you can hardly tell the difference. 

Bake from Scratch Nov/Dec 2018

Pull Apart Onion Rolls

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. 

• Author: Barbara Curry
• Prep Time: 2 hours
• Cook Time: 27 minutes
• Total Time: 2 hours 27 minutes
• Yield: 24 1x
• Category: bread

Scale 1x2x3x

Ingredients

• ONIONS
• 5 large Shallots
• 1 teaspoon olive oil
• 1 tablespoon butter
• ½ teaspoon sugar
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• ROLLS
• 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
• 7 ounces comte/gruyere cheese, grated

Instructions

1.Caramelized Shallots:

Slice into very thin slices and chop into small pieces.

2.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.

3.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, 1/4 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.

4.Line 2 (9 inch) baking pans with cooking spray and parchment paper.

5.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.

6.Preheat oven to 375º. Brush rolls with remaining 1/4 cup butter. Bake for about 27 minutes or until instant thermometer reads 190º. Cover with foil 1/2 way through to prevent over browning. Remove from oven and brush with melted butter and sprinkle with sea salt.