The combination of cheese and onion is one of the best combinations I know. These Cheese and Onion Swirl Rolls have that great combination.
I don’t think I am alone when I say there is nothing better than the smell of onions cooking in a little bit of oil or butter. Wait, let me take a step back and say there is nothing better than the smell of onions or fresh baked bread or rolls. Why not combine the two?
These Cheese and Onion Swirl Rolls have combined the smell and taste of sautéed onions and fresh baked bread. Throw in a little sharp cheddar cheese and you have a taste sensation.
If you are not a big bread baker, have no fear! These rolls rise to the occasion and roll out easily. Your family will see them and ooohhh and aaaahhh when you place them in front of them!
I made these on a rainy day and paired them with a wonderful Minestrone soup that I cooked in the slow cooker (recipe to follow next week!). The soup was a great way to use up some of the fresh vegetables that we have been receiving from the CSA and the bread was like the icing on the cake.
- 3 cups all-purpose flour
- 1 teaspoon table salt
- Few grinds of black pepper
- 1 Tablespoon Sugar
- 2 1/4 teaspoons (1 packet or 1/4 ounce) instant yeast
- 1 cup milk
- 4Tablespoons (1/2 stick) butter, melted, cooled to lukewarm, plus 1 Tablespoon for brushing
- 1/2 cup (1/2 medium) grated white onion
- 1 1/2 cups grated sharp cheddar cheese
- 2 teaspoons table salt
- Few grinds of black pepper
- Combine the flour, salt, pepper and sugar in the bottom of a large bowl. In a separate bowl, whisk the yeast into the milk until it dissolves, then pour the yeast-milk mixture and the melted butter into the flour, and mix them together with the paddle of an electric mixer, or with a wooden spoon, until a shaggy ball can be formed.
- If you are using a mixer, switch to the dough hook, and knead at a low speed for about 6 minutes, or until a smooth and slightly sticky ball is formed. If you are making these by hand, turn the dough out onto a lightly floured counter and knead it for about 8 minutes, until smooth.
- Place the dough in a lightly oiled bowl and cover with plastic wrap. Let it rest until it doubles, about 2 hours. Alternatively, you can chill the dough in the fridge overnight, or up to 3 days, then bring it back to room temperature and pick up where you left off when you're ready.
- Form buns
- Scoop the dough out of the bowl onto a well-floured counter, and roll into a 12/16 inch rectangle. Mix filling ingredients, and spread thinly over the rectangle, leaving a 1/2 inch border at the short ends. Roll tightly from one short end to the other, into a 12 inch log. With a sharp serrated knife, carefully cut the log into twelve 1 inch rolls.
- Using parchment paper, line the bottom of two smalls pans (either a 9 inch round or 8 inch square) or one 9 X 13 inch baking pan, and arrange six rolls in each of two smaller pans or twelve rolls in the larger one, with an even amount of space between them. Brush the tops with additional melted butter, cover the pan(s) with plastic wrap, and lit rise at room temperature until doubled again, about 2 hours. When they are almost doubled, preheat your oven to 350 degrees.
- Once the rolls have fully doubled, bake for 20 to 25 minutes, until the tops are golden brown and the cheese bubbles from their centers. Serve immediately.
- You can substitute the cheddar cheese with a swiss, mozzarella (add a few Italian herbs) or even a provolone. Be inventive!
Here are a few other recipes you might like to try these rolls with: