Onion Rolls

Instructions

1. 1

   Combine warm milk, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy, then add flour, salt, softened butter, and beaten egg. Mix until a shaggy dough forms.

   Tip: Ensure milk is warm but not hot—around 40°C—so it doesn't kill the yeast.

2. 2

   Knead the dough for 10 minutes by hand or 6 minutes in a stand mixer until smooth and elastic. Transfer to an oiled bowl, cover, and let rise for 60 minutes until doubled.

   Tip: The dough should spring back slowly when poked if properly proofed.

3. 3

   While dough rises, heat oil in a large pan over medium heat. Add sliced onions and cook for 20-25 minutes, stirring frequently, until deeply golden and caramelized. Season with salt, pepper, and garlic powder. Cool slightly.

   Tip: Caramelizing onions slowly brings out their natural sweetness—patience is key here.

4. 4

   Punch down the risen dough and divide into 8 equal pieces. Flatten each piece, add a spoonful of caramelized onions to the center, then fold edges up and seal to form a roll.

   Tip: Don't overfill—about 15ml of onions per roll works best.

5. 5

   Arrange rolls seam-side down on a greased baking tray, leaving space between each. Cover loosely and let proof for 30 minutes until puffy.

   Tip: Second rise is shorter than the first—rolls should look noticeably larger and spring back slowly when touched.

6. 6

   Preheat oven to 200°C. Brush rolls lightly with water and sprinkle crispy fried onions generously over the tops.

   Tip: Brush with water rather than egg wash to keep the focus on the onion flavor.

7. 7

   Bake for 20-25 minutes until golden brown. The rolls should sound hollow when tapped on the bottom.

   Tip: Check doneness by tapping underneath—a hollow sound means they're cooked through.

8. 8

   Remove from oven and cool on a wire rack for 5 minutes before serving warm.

   Tip: These rolls are best enjoyed fresh and warm, with butter if desired.