Better late than never I suppose! This recipe was also featured in my Project Food Blog challenge “Dinner Party”… these little breads are spectacular! It’s pretty sticky dough but yields wonderful soft and chewy mini loafs of heaven. I made these the night before my dinner party and they were still perfect the following day, I just reheated them in the oven.

To start off you need to caramelize some onions. If you need a “how to” follow this link and I’ll show you just how easy it is. If you could just try look past the mediocre photography will ya? Those photos were pre D-SLR days. 🙂

The only thing different in this recipe I’m posting to day is that when I caramelized the onion I threw in two minced garlic cloves in with the onions, that’s it!

Now let us get on with the bread making!!!

For this entire recipe you will need 1 large sweet onion, 2 cloves of garlic, fresh rosemary, honey, kosher salt, all purpose flour, whole wheat flour, yeast, butter, olive oil and water.

Start off by sprinkling the rapid dry yeast on the surface of the warm water… make sure the water isn’t too hot that it kills your yeast and not too cold that it doesn’t activate it either… yeast is tricky business folks.

Add the honey and olive oil give it a stir and set it aside to let it do its “thang”.

In a good size bowl add the all purpose flour and the whole wheat flour.

Remove the rosemary leaves by pulling them off backwards from of the stem.

Give em a good ol chop.

Toss them in to the flour mixture along with the salt and…

Zee caramelized onions!

Give it a quick toss to coat everything well.


Now grab the yeast mixture and add to the flour/rosemary/onion mixture.

Now give that a stir.

Flour a smooth dry surface and knead until it is easier to handle. Remember this dough will be sticky… and that is okay!

You see my hands were like dough mitts and I couldn’t get a picture without getting it all over my purty Nikon… so you’ll have to use your imagination!

Thanks!

Add the dough to a large, well {olive} oiled bowl.

Cover with a warm damp towel and place it in a warm place for 1 1/2 to 2 hours.

When it has risen you will now… it should be doubled in size!

This is where it gets technical. Divide dough into 12 portions and for rough round balls. Let rise for 20 more minutes while you oven is preheating to 400 degrees. I did this my ripping lobs of dough off and placing them on a lined baking sheet.

All right… not so technical… yet super easy!

While those are baking melt some butter.

Baste each roll half way through with the butter… lots and lots of butter! Place back in the oven for 8 to 10 more minutes or until done.

You won’t believe how delicious these are! The whole wheat flour really makes it taste rustic and homey! …and the caramelized onions and rosemary are divine!

Whole Wheat, Caramelized Onion & Rosemary Bread
Yield: 12 rolls

Whole Wheat, Caramelized Onion & Rosemary Bread

It’s pretty sticky dough but yields wonderful soft and chewy mini loafs of heaven.

Ingredients

  • 1 large sweet onion
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1-1/2 cup warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 3 tablespoons olive oil, plus more for coating bowl
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons kosher salt
  • 2 sprigs rosemary, leaves removed and chopped

Instructions

Sauté sliced onions and minced garlic in the 1 tablespoon of butter and 1 tablespoon olive oil over medium heat. Cook them until brown and caramelized, about 15 to 20 minutes. Allow to cool for a few minutes.

Pour warm water into a bowl. Sprinkle yeast on top. Add the honey and 3 tablespoons of olive oil. Stir gently with a fork until combined. Set aside.

Combine flour and salt in a separate bowl. Add to the flour mixture your onions, and rosemary in alternating ingredients, stirring gently until dough is combined. (It’ll be sticky!)

Generously flour a flat surface. Knead dough 15 to 20 times, adding flour generously to make it easier to handle. (Keep it sticky, though!) Drizzle olive oil in a separate bowl and then add your ball of dough, turning to coat. Cover with a tea towel and place in a warm spot for 1 1/2 to 2 hours.

Preheat oven to 400 degrees. Divide dough into twelve portions, and form each into a rough round shape. Place on a baking mat or parchment paper, then cover with a towel and allow to rise for 15 to 20 minutes. Bake for 18 to 20 minutes or until brown. Brush with butter halfway through baking time.

Serve warm or at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

1 roll

Amount Per Serving: Calories: 177 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 3mg Sodium: 365mg Carbohydrates: 27g Fiber: 2g Sugar: 3g Protein: 4g
Nutrition information isn’t always accurate.