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

Mix Dough, Rise & Refrigerate

1. Dissolve yeast in 1¼ cups warm water in a standing mixer bowl. Set aside for 10 minutes to bloom
2. Fit mixer with a paddle attachment. To the yeast-water mixture, add eggs, shortening, sugar and salt
3. Mix on medium speed and slowly add the flour until a soft, slightly sticky dough forms, mixing for about 2 minutes
4. Cover and let rise at room temperature until doubled in size, about 1 hour 
5. 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
6. Remove dough from the refrigerator 3 hours before baking 

Caramelize Onions

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

Roll, Rise & Bake

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