Just as it felt good to get my fingers in the dirt last week, it felt good to be kneading dough again and filling the house with the yeasty fragrance of onion rolls. It's been a long hiatus in my baking but I'm back!
Onion Rolls (12 large) Our friend Cory, who was Justin’s college roommate, once said, “Justin thinks I come here to see him but really it’s for the onion rolls.”
3 packages yeast 1 teaspoon sugar ¼ cup lukewarm water 2 teaspoons salt 2 tablespoons sugar 2 tablespoons melted butter 2 cups warm milk (or buttermilk) 6 cups (approx.) flour More melted butter, coarse sea salt or Jane’s Krazy salt, dried oregano or mixed Italian seasoning, and finely chopped onion for topping
Dissolve yeast and 1 teaspoon sugar in lukewarm water. Heat milk (not quite to a boil), add 2 teaspoons salt, 2 tablespoons sugar, and the butter. Stir till blended and sugar is dissolved. Cool to lukewarm. Add yeast and slowly add flour, mix well, cover and let rise till doubled. Punch down, knead, let rise twice more.
Divide into 12. Form into balls and put on greased cookie sheet. Flatten; brush with melted butter, sprinkle with chopped onion, herbs and salt. Let rise till double in bulk. Bake at 375 about 20 minutes, till brown on top. Cool on rack. These freeze well so you’ll be happy you doubled the recipe.
