Vidalia Onion Dinner Rolls
Makes 30 Rolls
Ingredients
For Dough
- 2 pkgs dry active yeast
- 1¼ cups warm water
- 3 eggs
- 2 tsp salt
- ½ cup vegetable shortening
- ½ cup sugar
- 4½ - 5 cups all-purpose flour (as needed)
For Caramelized Onions
- 2 cups sliced Vidalia onions
- 2 tbsp butter
To Roll & Bake
- all-purpose flour for dusting
- 5 tbsp butter, softened
- butter or nonstick spray to coat muffin tins
- 2 tbsp butter, melted
How-to
Mix Dough, Rise & Refrigerate
- Dissolve yeast in 1¼ cups warm water in a standing mixer bowl. Set aside for 10 minutes to bloom
- Fit mixer with a paddle attachment. To the yeast-water mixture, add eggs, shortening, sugar and salt
- Mix on medium speed and slowly add the flour until a soft, slightly sticky dough forms, mixing for about 2 minutes
- Cover and let rise at room temperature until doubled in size, about 1 hour
- Punch down dough once, and pull the dough away from the sides of the bowl with your fingers. Cover with plastic wrap and refrigerate 4-6 hours, or overnight
- Remove dough from the refrigerator 3 hours before baking
Caramelize Onions
- In a large pan over medium-low heat, melt 2 tbsp butter
- Add onions and cook until golden-brown (almost a jam-like consistency), about 20 minutes
- Remove from heat and allow to cool slightly
Roll, Rise & Bake
- Preheat oven to 400º
- Divide the dough in half. Roll each half into rectangles, ½" in thickness
- Spread each rectangle with softened butter, then spread with onions
- With the long side facing you, roll up like you would a jelly roll
- Cut into ½" slices. Place cut-side-down into greased muffin tins. Cover and let rise in a warm place, about 20 minutes
- Brush the tops of each roll with butter before baking
- Bake 12-15 minutes or until golden brown. Best when served warm from the oven