My My...Cheesy Caramelized Onion Rolls

Another craving was appeased with this savory rolls. Carb, cheeses and sweet caramelized onions go perfect together! The rolls are perfect on its own, better toasted on the next day and amazing as a sandwich. Be prepared to have your house smells like a bakery afterwards...Hit the link! ^_^

Cheesy Caramelized Onion Rolls

The dough:

• 2 1/4 tsp instant yeast
• 1 Tbsp sugar
• 1 cup warm water
• 1 large egg
• 2 tsp Olive oil
• 1 tsp salt
• 3 1/2 cup all purpose flour

Caramelized onion filling:

• 2 Tbsp olive oil
• 2 large yellow onions
• A pinch of salt
• 2 Tbsp ground black pepper
• 1 Tbsp chopped fresh basil

1/2 cup grated cheddar cheese

1/2 cup grated mozzarella cheese

1. To make the dough: Combine the yeast + sugar + warm water in a big bowl. Let stand until the yeast turns frothy about 5-10 minutes. Then, add in the egg + olive oil + salt. Whisk a little to mix. Dump all the flour into the liquid and mix thoroughly with a wooden spoon. When it started to comes together, knead the mixture with floured hands to form a soft dough. Oiled the dough and the bowl lightly and let it rise until double in size about 1 1/2 hour or so
2. Making caramelized onions: While waiting for the dough to rise, make the filling. Heat olive oil in frying pan, add in the chopped onions. Use medium heat, it will take about 15-20 minutes for the onions to caramelized. Stir occasionally to prevent burning. Season with salt and black pepper when the onions started to look golden. Add the chopped basil lastly, and stir to combine before removing from heat. Set aside to cool
3. The rolls: Punch down the dough to let the air out. Let it rest 5 minutes to make it easy to work with. Turn the dough down on a lightly floured surface. Knead it a few time. Then, roll it out into a large rectangle about 7"x 14". Spoon the caramelized onions onto the rolled dough then cover with the cheeses. Roll the dough tightly from the longer end. Cut into 12 equal sizes. Arranged in greased baking sheet or baking dish. Let rise for another 1/2 hour
4. Meanwhile, preheat the oven to 175 C, then bake for 15 minutes or until the top has slightly turn golden brown. If the top brown too quickly, cover loosely with aluminum foil. Let cool slightly before serving
5. Caution: Cheeses melted in the rolls are super hot. Be careful not to burn your tongue! 

* I made a major blunder while making these. Put too much salt into the dough, and I got salty rolls! Hahaha...But rest assured, I turned the rolls into toasted egg sandwich with lots of salad. And guess what, that's the best egg sandwich ever!  ^_^


** Submitted on Yeastspotting!