These delicious, soft rolls are a perfect dinner accompaniment or a great sandwich bun. Maui Onion Sea Salt perfectly finishes off the baked in onion flavor and the quantity is adjustable to taste.
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Ingredients
Makes 10 rolls
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1 Vidalia Onion, medium sized, diced
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5 Tablespoons Butter
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1 Tablespoon Sugar
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1/4 Cup Water, warm
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1 Tablespoon Yeast
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1/2 Cup Milk, scalded and cooled
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2 Eggs, divided
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1 1/2 Teaspoons Salt
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3 Cups All-Purpose Flour
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2 Teaspoons Olive Oil
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2 Teaspoons Maui Onion Sea Salt
Directions
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Melt 1 tablespoon butter in a medium skillet over medium high heat and fry the onions to golden brown, stirring occasionally. Add the 1 tablespoon sugar and cook for 5 minutes more. Remove the onions to cool to room temperature.
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In a standing mixer, add the warm water and yeast and let stand for 5 minutes.
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Add the milk, 1 egg, remaining butter, remaining sugar, salt and flour. Knead the dough with a dough hook until it is smooth and elastic, 10 minutes.
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Transfer the dough to a large bowl greased with the olive oil. Turn the dough to cover in oil, wrap the bowl in plastic and set it in a warm place to rise.
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When the dough doubles in size punch it down and knead in the onions. Knead the dough by hand for 10 minutes and let it rise again in the bowl, covered.
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Roll the dough out to a 3/4” circle and cut 3” rounds, reshaping and cutting the extra pieces. Transfer the rounds to a baking tray arranged 1” apart.
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Beat the remaining egg with water to a spreadable consistency and brush on the dough rounds. Sprinkle liberally with the Maui Onion Sea Salt and cover the tray with another tray. Let the dough rest to rise for 1 hour. Heat an oven to 375°.
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Bake the rolls for 20 minutes or until golden brown.
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Serve warm