Caramelized Onion and Herb Rolls and a Giveaway!

I don’t think I can stress enough how easy it is to make these caramelized onion and herb rolls. I made them for our Thanksgiving dinner last week and they were great. I used to be very intimidated of making bread from scratch until I found out how simple it can be.

The recipe comes from one of my favorite bread making books, Artisan Bread in Five Minutes a Day, and the dough is exactly the same as my favorite artisan bread. All you have to do, after the dough is made, is make the onion jam that goes on top of the rolls before you pop them in the oven. The onion topping can be made days in advance so that you can make these rolls at the drop of the hat. I also froze the leftover rolls we had after our feast and we heated them up to make turkey sandwiches for the days following the holiday and they still tasted great.

If you are thinking about making homemade rolls, look no further. This is a great recipe to add to your arsenal.


THE GIVEAWAY

It’s officially the holiday season and I love these rolls so much that I want to share the splendor with a giveaway of Artisan Bread in Five Minutes a Day. The winner will be chosen, via a random number generator, on Sunday December 4th at 5:00pm. I will email the winner Sunday night and they will have until Wednesday, December 7th to respond. Otherwise, I will select another winner.

Here’s how to win:

1) Leave a comment telling me about your favorite homemade bread recipe (enter once a day)

You can also get additional entries by doing the following:

1) Follow Lolly’s Sweet Treats on Facebook and leave a comment telling me you do¬†

2) Follow Lolly’s Sweet Treats on Twitter and leave a comment telling me you do

Good luck! :)

Full Disclosure: This giveaway is provided by me because I love this book so much and want you to love it too :)

Caramelized Onion and Herb Rolls

Printable Version

Yield: 6 dinner rolls

Ingredients

  • 1 pound (grapefruit-size hunk) of refrigerated pre-mixed artisan bread dough
  • 3 Tbsp olive oil
  • 2 large onions, chopped
  • 1 tsp salt
  • 1 Tbsp dry white wine
  • 1 tsp white wine vinegar
  • 2 Tbsp brown sugar
  • 1 tsp dried oregano
  • 4 Tbsp water
  • Black pepper, to taste

Directions

Heat the olive oil in a large skillet over medium-low heat. Add the onions, salt, wine, vinegar, brown sugar, herbs, and water to the oil and cook for about 25 minutes, stirring occasionally, until the onions are caramelized. Add more water as needed to prevent burning.

Grab a grapefuit-sized hunk of the dough and dust with flour and shape it into a ball. Divide the ball into 6 equal portions. Shape each one into a smooth ball and place on a greased baking pan. Allow to rest for 20-30 minutes.

Twenty minutes before baking, preheat the oven to 450 degrees. Just before baking, sprinkle the rolls with flour and cut a 1/2 inch cross pattern onto the top, using a serrated knife. Fill the space with about 1 tablespoon of the onion mixture.

Bake in the oven for 20-25 minutes, or until browned and firm. Allow to cool before digging in. :)

Source: Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois

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16 thoughts on “Caramelized Onion and Herb Rolls and a Giveaway!

  1. Pingback: Cinnamon Raisin Walnut Bread « Lolly's Sweet & Savory Treats

  2. Pingback: Top 11 Recipes from 2011 « Lolly's Sweet & Savory Treats

  3. Thanks for the book, Lolly! I tried making the basic recipe on Saturday and the first loaf was completely gone in about twenty minutes. LOL! I plan to make some of it into dinner rolls one night this week, and I may also try using some for a pizza crust. BTW, this was the firs time I ever put a pan of water in the oven while baking bread. The crust was amazing, thick, crisp, YUMMY!

  4. Am I really too late? I love this book! I got it at the library and was thinking about buying it… I also checked out their second book, Healthy Artisan Bread in 5 minutes a Day, and I liked it even better. I definitely needed to do some practicing with their recipes before they turned out right… but it has some great recipes in there. My favorite bread recipe came from a recipe in the Columbus Dispatch food section. I would be happy to share it with you if you’d like. It is very similar to the types of bread made in this book!

  5. I pretty much am in love with a garlic herb challah from better homes and gardens. It is relatively easy and makes 3 beautiful braided loaves at a time:-)

  6. Pingback: Easy & Fast Home-Made Mayonnaise | Home Wine Making Blog

  7. Going to try this recipe this weekend but omitt the onions. I love them but we have some haters in the house. Maybe substitute chopped garlic in place of the onion?

  8. My favorite bread recipe? I got it from a friend a few years back. It’s simple as can be, but time consuming since you have to let it rise for an hour, punch it down, let it rise another hour, punch it down, put it in the pan and let it rise again before baking. I try to make at least 4 – 6 loaves when I bake so I can have “fresh bread” in my freezer whenever I want.

    Love, love, LOVE your blog btw!

    • Thanks so much for following the blog, Mrs. Mellor. I love this bread dough because it keeps in the fridge for 2 weeks. I think garlic would be a good addition as well. I would just adjust the ratio of garlic based on your taste preferences. :) Hope you like it.

  9. Looks great! I love homemade sourdough, but my favorite to make is probably KAF’s Vermont Maple Wheat Bread (or something like that…)

  10. ooo,free stuff? i’ll bite! ummmm,fav bread recipe……? gotta be a recreation of the gooey -extra- cheesy bread we’d buy at the Lions Head grocery,warm from the oven and usually all gone by the time we made the short trip home..just a basic yeast white flour dough with lots of cheap low grade sharp cheddar rolled up in a loaf pan and really greasy…yay,good times…do I win?hehe

  11. Nothing like a flavorful roll with very little effort. Your picture and this recipe look like a real keeper-delicious. Thanks for sharing.
    Nice giveaway, but opting out due to my library of cookbooks being too large as it is.

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