Ingredients
Units
Scale
For the dough:
- 1 cup whole milk
- 1 teaspoon sugar
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 4 cups AP flour, plus more for dusting
- 1 teaspoons baking powder
- 2 teaspoons Kosher salt
- 1 large egg, lightly beaten
- 6 tablespoons unsalted butter, melted
- Nonstick spray or vegetable oil, for the bowl
For the onion filling:
- 2 large sweet or Vidalia onions, sliced
- 2 teaspoons sugar
- 4 cloves garlic, minced
- 2 teaspoons Serious Foodie Asian Fusion Sweet & Spicy Rub
- 1/2 cup grated Parmesan
For the seasoned butter:
- 4 tablespoons unsalted butter, melted
- 2 teaspoons Serious Foodie Asian Fusion Sweet & Spicy Rub
Instructions
- In a small saucepan over a low flame, heat the milk until warm to the touch but not scolding hot. Promptly remove from the stove and into a small bowl or large mug. Now proof your yeast by stirring the yeast and sugar into the warmed milk. Allow to sit and let rise, about 10 minutes.
- In the bowl of stand mixer, combine flour, baking powder, and salt.
- Add the proofed yeast, beaten egg, and melted butter. With the dough hook attachment, mix until a smooth but slightly sticky dough forms. Transfer the dough over to a clean greased bowl. Cover and allow to rise until doubled in size, about 2 hours.
- For the onion filling, in a large cast iron pan over medium-high heat, cook down the sliced onions with sugar until slightly golden. Add the minced garlic and spices. Once the onions are completely caramelized, remove from heat and set aside.
- In a small bowl, whisk melted butter and spices for the seasoned butter. Set aside.
- Once the dough has doubled in size, punch down and turn out onto a lightly-floured work surface. Roll to a 16 x 10-inch rectangle. The rolled dough will be about 1/4- to 1/3-inch thick.
- Brush the entire dough with the seasoned butter, then spread the caramelized onions evenly over the entire rectangle. Finally, sprinkled the grated Parmesan all over.
- Roll dough up into a tight coil, pressing lightly as you roll to make sure there are no gaps between the dough and the filling. Cut the log into twelve rolls. Arrange the rolls neatly into a 9 x 13-inch baking pan. Cover with clingfilm and then a heavy kitchen towel. Leave the rolls to rest until they have puffed, about 1 hour.
- Preheat oven to 375 degrees F. Bake the rolls for about 30-35 minutes, until golden and the filling starts to bubble.
- Remove from the oven and let cool slightly before serving. Enjoy!
- Prep Time: 15 minutes
- Inactive Prep Time: 2 hours
- Cook Time: 30 minutes
