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Categories:
onions sweet onion garlic butter olive oil _____ rolls water active dry yeast honey olive oil all-purpose whole wheat flour kosher salt rosemary butter
Viewed: 79 - Published at: 6 years agoIngredients
- FOR THE CARAMELIZING ONIONS:
- 1 whole Large Sweet Onion, Cut In Half And Sliced Thin Into Half Moons
- 2 cloves Garlic, Minced
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- _____
- FOR THE ROLLS:
- 1-1/2 cup Warm Water (110 Degrees)
- 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 Fresh Rosemary, Leaves Removed And Chopped
- Melted Butter, For Brushing On The Cooking Rolls
Method
- For the onions: Saute 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.
- For the bread: Pour warm water into a bowl. Sprinkle yeast on top. Add the honey and 3 tablespoons of olive oil. Stir gently until combined. Set aside.
- Combine flours and salt in a separate bowl. Add to the flour mixture your onions and rosemary. Next pour in the yeast/honey/olive oil mixture stirring gently until dough is combined. (The dough should 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 some olive oil into a separate bowl and then add your ball of dough, turning to coat. Cover with a warm damp tea towel and place in a warm spot for 1 1/2 to 2 hours.
- Preheat oven to 400 degrees (F). Divide dough into twelve portions, and form each into a round shape. Place on a parchment paper, then cover with a clean 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 with copious amount of yummy butter!
