Sadly, I’ve never made my very own homemade rolls—always just choosing the rolls-in-the-can Pillsbury method (the leap of pleasure once the tube bursts open never will get old). But having seen the buttermilk-onion pull-apart rolls recipe in the Martha Stewart Living Cook book: The Initial Classics . I’ve been convinced to interrupt them back with my Doughboyfriend and begin a torrid romance with breadbaking. Every part of the name induces instant salivation: the buttermilk that lends a small tang and fluffy texture, the savory golden brown onion bits, and also the penultimate "pull-apart" that conjures pictures of lightly prying apart a roll that’s just from the oven, trying to not burn your fingertips because it’s almost hot, before the small clouds of steam are freed. Lay on the fat pad of butter and leave behind the tubed stuff permanently.
Serious Eats Prepare it: Buttermilk-Onion Pull-Apart Rolls Studying Options: Cooking Mode
Ingredients
- 11 tablespoons (1 3/8 sticks) unsalted butter, softened, plus much more for that bowl, plus 5 tablespoons melted
- 1 envelope (1/4 ounce) active dry yeast
- 1 tablespoon sugar
- 2 tablespoon tepid to warm water (105F to 110F )
- 3/4 cup buttermilk
- 1 large egg, gently beaten
- 2 3/4 cups plus two tablespoons all-purpose flour, plus much more for that surface and pin
- 2 teaspoons salt
- 2 pounds sweet onions, for example Rio (1 1/2 pounds reduce 1/4-inch slices, 1/2 pound finely chopped)
- 1/8 teaspoon freshly grated nutmeg
Directions
Butter a 9-inch cake pan using 1 tablespoon softened butter. Butter a sizable bowl put aside. Stir together the yeast, sugar, and tepid to warm water in a tiny bowl allow the mixture stand until foamy, about a few minutes. Stir until dissolved. Stir within the buttermilk and egg.
Mix 2 3/4 cups flour and 1 1/2 teaspoons salt within the bowl of the electric mixer fitted using the dough hook. Create a well within the center. Pour within the buttermilk mixture mix to mix. Add 6 tablespoons softened butter mix on medium-high-speed until a gentle dough forms, about ten minutes.
Scrape the dough onto a gently floured work surface sprinkle using the remaining two tablespoons flour. Knead the dough until smooth, about a few minutes. Transfer towards the buttered bowl. Cover the dough having a clean kitchen towel let increase in a hot place until bending in large quantities, about one hour.
Melt the rest of the 4 tablespoons softened butter inside a large saucepan over medium-high temperature. Add some onions raise heat to high, and prepare, stirring frequently, until soft, about a few minutes. Reduce heat to medium prepare, stirring, until golden brown, about half an hour. Stir within the nutmeg. Season with 1/2 teaspoon salt. Let awesome.
Punch lower the dough, and switch out onto a gently floured work surface. Having a gently floured moving pin, roll the dough right into a 17 x 10-inch rectangle, and brush with 3 tablespoons melted butter. Spread the onions evenly within the dough. Beginning on 1 lengthy side, roll the dough right into a log. Press the seam to close.
Reduce about 12 slices, about 1 1/4 inches thick each. Arrange the slices, cut sides up, within the buttered pan, and brush with remaining two tablespoons melted butter. Cover loosely with plastic wrap. Let increase in a hot place until bending in large quantities, about 50 minutes.
Preheat the oven to 375F. Bake the rolls until golden brown, about 35 minutes. Immediately invert the rolls onto a wire rack. Serve warm.