Sunday, October 23, 2011
Caramelized Onion Rolls - Whole Wheat
The third time proved to be the charm for my hamburger bun making attempts. This time I went straight to King Arthur for a proven recipe. These buns were soft, with an incredible flavor and aroma from the warm onions. I made these to go with Smokey Grilled Chicken Bacon Cheeseburgers last week and it was a great combination!
Caramelized Onion Rolls
recipe adapted from King Arthur Flour
3/4 cup lukewarm water (adjust this as needed, up to one cup total)
1 tablespoon yeast
1 3/4 cups whole wheat flour, I used freshly ground hard white wheat
2 cups AP flour
1 teaspoon onion powder
1 1/4 teaspoons kosher salt
1/4 cup sugar
2 tablespoons butter, melted or room temperature
1 large egg
1/4 cup caramelized onions
Optional: 1 egg white beaten with 1 tablespoon water, I completely forgot this step
Optional: 1 tablespoon butter, melted
Combine all of the dough ingredients in a large bowl and mix, then knead, whether by hand or mixer or machine. Knead them until they form a soft, somewhat tacky dough.
Place the dough in a lightly greased bowl, large enough for the dough to double in size. Cover with a thin towel and let rise about an hour, until it is doubled in size.
Transfer the dough to a lightly greased baking sheet and press/roll/pat it into roughly a 12x17 rectangle. Sprinkle the dough with the caramelized onions and then roll the dough into a log. Using a knife, divide the dough into 8 slices. Place the buns onto a lightly greased baking sheet and then press down on them, flattening them to about 3" wide. Cover the rolls again and let rise about an hour, or until they are puffy.
Towards the end of the rise time, preheat oven to 375 degrees. Just prior to baking, either glaze the rolls with the egg wash (I forgot this step) or brush the rolls with butter. Bake the rolls at 375 degrees for 20-25 minutes, or until they are lightly browned and the feel set to the touch.
Remove to wire rack to cool.Store in an airtight container if not eaten immediately. Enjoy!