Well, this week has been tough. After finally getting approval from the scenic commission on the farm plans, we hit another obstacle in building the farm: all the construction costs have skyrocketed, so now we have to regroup and figure out some things, which means is on hiatus again. But all is not lost, because I channeled my frustration into baking and used these caramelized onion rolls as a balm for my weathered soul. It’s funny how something as simple as food can provide so much comfort in even the most painful loss. Through the miscarriage, the fertility problems, the tedious battle to get the farm*Actually* built…it has always been there to nourish me and make me feel good even when nothing else could. Onion rolls, I salute you.
And as far as homemade sandwiches go, these are really simple and easy to make. Don’t let the charming patterned spiral pattern fool you! It’s simply a simple kneading of the dough ingredients together, followed by a rise. Then you roll out the dough, spread some nice caramelized onions on it, roll it up, slice it, let it rise a little more and then put it in the oven. And voila! Caramelized onion rolls at your service, ready to calm any holiday-induced stress or anxiety you may be feeling. Don’t like carbs? I plan to make these again for Thanksgiving and I highly recommend you do the same if you’re 1) in America and 2) looking to up your lunch game a bit. (Like I said, they’re not that complicated, so they look a lot more impressive than the actual effort required). I wish you all the best in your Christmas baking projects and I’ll be back soon with a little cozy soup next week 🙂
OH! And I would be remiss if I didn’t share some Thanksgiving menu suggestions, so here they are:
Caramelized onion rolls
STUFFED WITH CARAMELIZED ONIONS
-
2
spoons
olive oil -
2
large sweet onions
chopped -
1
table spoon
granulated sugar -
1
teaspoon
dried thyme leaves -
3/4
teaspoon
salt
PRE MIX
-
1/2
cup
whole milk -
3
spoons
Flour
DOUGH
-
2/3
cup
cold whole milk -
2 1/2
cups
Flour -
5
spoons
butter, melted -
2
spoons
granulated sugar -
2
teaspoons
instant yeast -
1
teaspoon
Dried thyme -
1
teaspoon
salt -
1/2
teaspoon
garlic powder
EGG WASH + SEAL
-
1
egg beaten with 1 tablespoon of milk -
1
teaspoon
sea salt flakes
for dusting
STUFFED WITH CARAMELIZED ONIONS
-
Heat the olive oil over medium heat. Add the onions, sugar, dried thyme and salt and stir to coat with the hot oil. Reduce heat to low and cook until the onions are lightly browned, stirring every 5 minutes, about 35 to 40 minutes (it’s better for them to be lightly browned than well browned, as they will also cook in the oven and then you don’t want them to are too dry). Set aside to cool to room temperature (this is **IMPORTANT**! Do not put hot caramelized onions on the dough, it will become sticky and impossible to work with).
PRE-MIXTURE
-
Whisk together the milk and flour in a saucepan until smooth. Place over medium-low heat and continue stirring until the mixture has thickened to a pasty consistency, then remove it from the heat and pour the pre-dough into the bowl of a stand mixer fitted with the dough hook.
ROSEMARY DOUGH
-
Add the dough ingredients to the bowl of a stand mixer with the pre-dough and mix on low speed until dough forms. Continue mixing the dough until it is smooth and elastic (for about 10 minutes with the dough hook on low speed, or you can knead by hand for 16-20 minutes).
-
Place the dough in a lightly greased bowl, cover and place at room temperature, out of direct sunlight, to rise until doubled in size (about 1 hour depending on how toasty your house is).
ASSEMBLY + COOKING
-
Grease a 13 x 9-inch baking dish and place a sheet of parchment paper in the bottom and set aside.
-
Punch the risen dough and roll it out into a 14 x 17 inch rectangle. Spread the exposed surface with cooled caramelized onion mixture. Roll along the short side so the log is 14 inches long. Cut into 12 equal-sized slices. Arrange the rolls, spiral side up, in the casserole dish in 4 rows of 3, leaving a little space around each slice. Set aside and let rise at room temperature for 1 hour and preheat the oven to 375 degrees Fahrenheit during the last 20 minutes of rising.
-
Brush the buns with beaten egg and sprinkle with flaked sea salt. Bake at 375 degrees Fahrenheit until rolls are golden brown, about 35 to 40 minutes. Remove from the oven and leave to cool for 5 minutes before serving.
