Whole Wheat Caramelized Onion Rosemary Rolls

Whole Wheat Caramelized Onions and Rosemary Rolls

Whole Wheat Caramelized Onion Rosemary Rolls

These Whole Wheat Rosemary Caramelized Onion Rolls are soft and delicious. A super simple whole wheat dough studded with caramelized onion and fresh rosemary. They're perfect whether served with a cozy weeknight dinner or holiday meal.

Course Breads & Baked Goods

Cuisine American

Keyword bread, rolls, Rosemary, sweet onions, whole wheat

Prep Time 1 20

Cook Time 18

Total Time 1 38

Servings rolls

Calories 238

Author Laurie McNamara

Equipment

Ingredients

FOR THE CARAMELIZED ONIONS:

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large yellow onion diced small
2 tablespoons finely chopped rosemary
2 cloves garlic minced

FOR THE ROLLS:

1 cup whole milk
2 tablespoons light brown sugar
2 teaspoons active dry yeast
1¾ cups unbleached bread flour
1¾ cups whole wheat flour
1 teaspoon fine salt
1 large egg room temperature
6 tablespoons softened unsalted butter cut into small cubes
1 tablespoon whole milk for brushing before baking
1 tablespoon melted butter for brushing after baking
flaky salt for sprinkling after baking

US Customary - Metric

Instructions

In a skillet, add butter and olive oil with the yellow onion. Stir and cook over medium to medium-low heat until deeply golden and caramelized. About 35 minutes. Add in rosemary and garlic. Stir and cook for 2 minutes, then set off to the side to cool a bit.
Heat milk over medium-low heat until very warm (100-110°F). In the bowl of your stand mixer, fitted with the dough hook, add the brown sugar and pour in the warm milk. Sprinkle in the active dry yeast, stir and let sit for 10 minutes or until the mixture is frothy.
To the yeast mixture add both flours, salt, egg and the caramelized onion and rosemary mixture. Stir on medium-low speed until it resembles a shaggy dough. It should be pretty sticky at this point.
With your mixer on low speed, drop in the little cubes of butter until mixed in. Then repeat this step adding a few more cubes of butter at a time until incorporated. Increase the speed of your mixer to medium and mix for 6 minutes. The dough should easily pull away from the sides of the bowl.
Shape the dough into a ball and place in a large, greased (I use olive oil) bowl. Cover with a clean towel and let rise for 1 hour. After 1 hour it should have doubled in size.
Grease or spray a 8 x 12 or 9x13 jelly roll pan or rimmed baking sheet.
Press out the air in the dough by punching it down. Shape the dough into a 12-inch log and cut into twelve 1-inch pieces (each piece should weigh a little over 3 ounces).
Shape each piece into a tight ball. Place on the prepared pan and repeat with the remaining pieces of dough. Cover with a towel and let rise for 45 minutes.
Meanwhile preheat your oven to 375°F (or 190°C).
After 45 minutes they should double in size. Brush the tops of the rolls with 1 to 2 tablespoons milk and bake on the middle rack of your preheated oven for 18 to 20 minutes or until the tops are golden brown. Remove and immediately brush with 1 tablespoon melted butter and sprinkle with flaky salt if desired.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition