how2heroes » Vidalia Onion Dinner Rolls

Dessert & Baked Goods » Vidalia Onion Dinner Rolls

Nothing is more inviting than wafting smells of fresh bread baking. Sarah Scoble Commerford makes her crowd-pleasing, drool-inducing homemade dinner rolls, starting with a yeast dough that refrigerates overnight (we promise that these are well worth the time investment!). The rolls are slightly sweet (which is why her boys like them), and are rolled up with golden, caramelized Vidalia onions (which is why she likes them!).

Print Recipe

Makes 30 Rolls

Ingredients

For Dough

2 pkgs dry active yeast
1¼ cups warm water
3 eggs
2 tsp salt
½ cup vegetable shortening
½ cup sugar
4½ - 5 cups all-purpose flour (as needed)

For Caramelized Onions

2 cups sliced Vidalia onions
2 tbsp butter

To Roll & Bake

all-purpose flour for dusting
5 tbsp butter, softened
butter or nonstick spray to coat muffin tins
2 tbsp butter, melted

How-to

Mix Dough, Rise & Refrigerate

Dissolve yeast in 1¼ cups warm water in a standing mixer bowl. Set aside for 10 minutes to bloom
Fit mixer with a paddle attachment. To the yeast-water mixture, add eggs, shortening, sugar and salt
Mix on medium speed and slowly add the flour until a soft, slightly sticky dough forms, mixing for about 2 minutes
Cover and let rise at room temperature until doubled in size, about 1 hour
Punch down dough once, and pull the dough away from the sides of the bowl with your fingers. Cover with plastic wrap and refrigerate 4-6 hours, or overnight
Remove dough from the refrigerator 3 hours before baking

Caramelize Onions

In a large pan over medium-low heat, melt 2 tbsp butter
Add onions and cook until golden-brown (almost a jam-like consistency), about 20 minutes
Remove from heat and allow to cool slightly

Roll, Rise & Bake

Preheat oven to 400º
Divide the dough in half. Roll each half into rectangles, ½" in thickness
Spread each rectangle with softened butter, then spread with onions
With the long side facing you, roll up like you would a jelly roll
Cut into ½" slices. Place cut-side-down into greased muffin tins. Cover and let rise in a warm place, about 20 minutes
Brush the tops of each roll with butter before baking
Bake 12-15 minutes or until golden brown. Best when served warm from the oven