Friday, October 16, 2009

Caramelized Onion Rolls (And More!)

One of my all-time favorite roll recipes. It comes from a fabulous cookbook titled "Artisan Bread in Five Minutes A Day." The rolls are super delicious; I've never seen anyone be able to eat just one. These would also be great for Thanksgiving because using all the dough will give you about 24 rolls.

In a large bowl, mix the water with the yeast. Then add the salt, honey and all of the flour (I usually like to do half whole wheat and half white). Mix together.

Chances are yours will stick to the beaters like this. It's okay though. We just need the dough to combine without actually doing much kneading.

Place dough in a large oiled bowl or tupperware.

Place a lid over the bowl - be sure to leave a space for the air to get out. Allow the dough to rise on the counter top for about two hours. It will start to poof up and possibly raise the lid on your container.

But then after about two hours it will have fallen back down and look something like this. Now here's the fabulous part - once your dough has fallen down, you can cover it (again, leave a little air hole) and leave it in the fridge for up to two weeks! All you have to do when you want to use it is pull it out and do the following:

Oil a baking sheet and sprinkle cornmeal on it.

You can also use baking pans.
Roll the dough into small little lumps of love, making them about the size of a plum. Now they'll get to rise a bit while we make the caramelized onion topping.
In a skillet combine: 3tbsp. olive oil, 2 large onions (chopped), 1 tsp. salt, 1 tbsp. white wine, 1 tbsp. brown sugar, 1 tsp. dried oregano and 1 tbsp. water

Saute over medium heat for about 15 - 20 minutes or until the onion looks like this.

Place 1 tbsp. of the caramelized onions in the center of each roll. Preheat the oven to 450 and let the rolls rise for another 15 - 20 minutes. Bake for 20 - 25 minutes.

Mission cumplida!

Sorry, I've been watching too much Go, Diego, Go! with my daughter.

The Master Recipe: Boule
Makes about 24 rolls.
3 cups warm water
1 ½ tbsp. yeast (or 1 ½ packets)
1 ½ tbsp. salt
2 tbsp. honey
6 ½ cups all purpose white flour (or do half white and have whole wheat)
Cornmeal to sprinkle on baking pan
Mixing the Dough:
In a 5 quart bowl or Tupperware, mix water with the yeast. Add all of the flour and salt at once. Stir to combine (no kneading necessary). Cover dough with a non-airtight lid. Allow dough to rise at room temperature for about two hours, or until it begins to collapse on top. You can let to dough rise for up to five hours. After dough has “fallen” - place it in the refrigerator. You can store the dough in the fridge up to two weeks.
Caramelized Onions:
3 tbsp. olive oil
2 large onions
1 tsp. salt
1 tbsp. white wine
1 tbsp. brown sugar
1 tsp. dried oregano
1 tbsp. water
Combine all the above ingredients in a large skillet. Saute the onion mixture until the onions have softened and begun to caramelize. Using the dough, make 24 plum sized balls, setting them on an oiled baking ban that has been dusted with cornmeal. Allow the rolls to rise for a total of 40 minutes.
Preheat the oven to 450. Just before baking, cut a cross into the tops of the rolls. Fill the space with a tbsp. of the caramelized onion mixture. Bake the rolls for 20-25 min or until golden brown. Place a pan with a 1/2” hot water on the oven rack beneath the rolls.
Note: you could also just brush the rolls with olive oil and sprinkle with granulated garlic and italian seasoning if you don't want to spend all the time caramelizing the onions. Additionally, since the dough will keep for up to two weeks in the fridge and the onion mixture can be frozen, you could use half of the dough for rolls and do this with the other half:

Caramelized Onion Pizza!

Using half the original dough, form personal sized pizzas. Place on a baking sheet that has been oiled and sprinkled with cornmeal. Spread olive oil and minced garlic on the dough. Add a generous amount of the caramelized onions on top.

Then layer on some chopped roma tomatoes, grated mozzarella cheese and small slices of brie (optional). Cook in the oven at 425 for about 15 - 20 minutes.

Slice and dig in!

1 comment:

  1. I bet these would go great with so many fall recipes I plan to serve I will try to create them


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