In a small skillet over medium heat, melt the
butter; add onion. Saute onion about 10 minutes
until tender, but not browned. Remove pan from
heat and allow onion to cool slightly.
Reserve 1/4 cup of the onion mixture; set aside.
Place remaining onion mixture and dough
ingredients in bread pan, select the Dough
setting, and press start.
When dough cycle is complete, turn dough onto a
floured countertop or cutting board. Gently roll
and stretch dough into a 12-inch rope. With a
sharp knife, divide dough into 10 pieces.
Grease a large baking sheet. Roll each piece of
dough into a ball and then flatten slightly. Place
rolls on prepared sheet. In a small bowl, beat
together remaining egg and 1/2 teaspoon salt;
brush egg mixture over each roll. Spread
approximately 1 teaspoon of reserved onion mixture
on each roll. Let rise in warm oven 30 to 45
minutes until doubled. (Hint- To warm oven
slightly turn oven on Warm setting for 2 minutes,
then turn it off and place covered dough in oven
to rise. Remove sheet from oven to preheat.).
Preheat oven to 375°F Bake rolls 20 minutes until
they are golden and onion is brown, but not burnt.
Remove from oven and cool on racks.
Originally Submitted
7/18/2012
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