Savory Onion Butter Rolls
You don’t KNEAD to be a seasoned baker to make these buttery treasures. Just follow these simple steps for flaky, savory dinner rolls and just like that, you’re part of the wonderful world of bread-making. We’re happy to have you. Now, roll up your sleeves and let's get to the good stuff.
Onion Butter Bread Rolls
Recipe by Jess Ferrin
Achieving the right dough consistency is key to creating soft and fluffy rolls. As you knead the dough with the dough hook attachment, keep an eye on its texture. If it appears overly sticky, gradually add more flour, a tablespoon at a time, until the dough starts pulling away from the sides of the bowl. If the dough seems too dry and isn't coming together, drizzle in a little warm milk or water while the mixer is running until it forms a cohesive ball.
Aim for slightly tacky, not excessively sticky. This balance ensures beautiful rise and perfect baking.
½ cup milk, warmed
2 tablespoons granulated sugar
1 envelope (2 ¼ teaspoons) active dry yeast or instant yeast
4 tablespoons unsalted butter, melted
1 large egg, room temperature
1 large egg yolk, room temperature
2 cups all purpose flour
1 teaspoon kosher salt
1 sliced onion, caramelized
½ stick butter, room temperature
¼ cup parsley, chopped
4 cloves garlic, chopped
1 teaspoon Onion Butter
2 tablespoons butter, melted
1 tablespoons parsley, chopped (plus additional for garnish)
¼ teaspoon Onion Butter
For the dough
For the filling
For the topping
In a stand mixer bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until the yeast is bubbly. For instant yeast, proceed immediately.
Add melted butter, egg, egg yolk, flour, and salt. Knead on medium speed with a dough hook for 5-8 minutes until non-sticky dough forms. Shape into a ball.
Place the dough ball in a lightly greased bowl, cover, and let rise for 1-2 hours.
After rising, punch down dough and roll it into a 13x9 inch rectangle on a floured surface.
Mix filling ingredients in a small bowl. Spread onto dough, leaving a ½ inch margin.
Starting from the longest side, roll the dough up into a tight log. Pinch the seam and cut off each end. Slice log into 9 equal rolls.
Arrange cut-side up in a butter-brushed oven-safe dish. Cover loosely and let rise for 30 minutes to 1 hour.
Preheat the oven to 350ºF. Bake rolls for 30-35 minutes until golden.
Once pulled, immediately brush with topping mixture. Optionally garnish with parsley flakes.