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.
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
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
Yield: 6 dinner rolls
- 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
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