Best Buttermilk Onion Pull Apart Rolls Recipes

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BUTTERMILK-ONION PULL-APART ROLLS



Buttermilk-Onion Pull-Apart Rolls image

These guaranteed-showstopper onion rolls are made with buttermilk and filled with sweet onions sauteed in butter and scented with nutmeg. The onion filling is spread onto a rectangle of dough, which isrolled and sliced. The rounds arethen fit into the baking pan andpuff up together with the second rise.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about 1 dozen

Number Of Ingredients 10

11 tablespoons unsalted butter (1 3/8 sticks), softened, plus more for bowl, plus 5 tablespoons melted
1 envelope (1/4 ounce) active dry yeast
1 tablespoon sugar
2 tablespoons warm water (105 degrees to 110 degrees)
3/4 cup buttermilk
1 large egg, lightly beaten
2 3/4 cups plus 2 tablespoons all-purpose flour, plus more for surface and pin
2 teaspoons salt
2 pounds sweet onions, such as Rio (1 1/2 pounds cut into 1/4-inch slices, 1/2 pound finely chopped)
1/8 teaspoon freshly grated nutmeg

Steps:

  • Butter a 9-inch cake pan using 1 tablespoon softened butter. Butter a large bowl; set aside. Stir together yeast, sugar, and water in a small bowl; let mixture stand until foamy, about 5 minutes. Stir until dissolved. Stir in buttermilk and egg.
  • Mix 2 3/4 cups flour and 1 1/2 teaspoons salt in the bowl of an electric mixer fitted with the dough hook. Make a well in center. Pour in buttermilk mixture; mix to combine. Add 6 tablespoons softened butter; mix on medium-high speed until a soft dough forms, about 10 minutes.
  • Scrape dough onto a lightly floured work surface; sprinkle with remaining 2 tablespoons flour. Knead dough until smooth, about 5 minutes. Transfer to buttered bowl. Cover dough with a clean kitchen towel; let rise in a warm place until doubled in bulk, about 1 hour.
  • Melt remaining 4 tablespoons softened butter in a large saucepan over medium-high heat. Add onions; raise heat to high, and cook, stirring often, until soft, about 5 minutes. Reduce heat to medium; cook, stirring, until golden brown, about 30 minutes. Stir in nutmeg. Season with 1/2 teaspoon salt. Let cool.
  • Punch down dough, and turn out onto a lightly floured work surface. With a lightly floured rolling pin, roll dough into a 17-by-10-inch rectangle, and brush with 3 tablespoons melted butter. Spread onions evenly over dough. Starting on 1 long side, roll dough into a log. Press seam to seal. Cut into about 12 slices, about 1 1/4 inches thick each. Arrange slices, cut sides up, in buttered pan, and brush with remaining 2 tablespoons melted butter. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 minutes.
  • Preheat oven to 375 degrees. Bake rolls until golden brown, about 35 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.

OLD FASHIONED BUTTERMILK DINNER ROLLS



Old Fashioned Buttermilk Dinner Rolls image

Make and share this Old Fashioned Buttermilk Dinner Rolls recipe from Food.com.

Provided by Burgundy Damsel

Categories     Yeast Breads

Time 2h20m

Yield 16 rolls, 16 serving(s)

Number Of Ingredients 8

3/4 cup warm water, divided
1 (1/4 ounce) package active dry yeast
1/2 cup buttermilk, warm
1 egg, beaten
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 1/2 teaspoons salt
3 1/2 cups bread flour

Steps:

  • Place 1/4 cup of the warm water in a small bowl; stir in yeast. Let stand 10 min or until yeast is dissolved and foamy.
  • Meanwhile, whisk remaining 1/2 cup water, buttermilk, egg, butter, sugar and salt in large bowl. Whisk in yeast mixture to combine.
  • Slowly stir in 3 1/2 cups of flour, using hands if necessary, until soft dough forms. Slowly add up to 1/4 cup additional flour if needed to form soft dough that pulls away from sides of bowl.
  • On lightly floured surface, knead dough 7 to 10 min or until smooth and elastic. Place dough in lightly buttered large bowl; turn to coat all sides with butter.
  • Cover with plastic wrap and towel; let rise in warm place until doubled in size, about 1 hour.
  • Line baking sheet with parchment paper. Gently punch down dough; turn out onto lightly floured surface. Divide dough in half; cut each half into 8 pieces.
  • Roll each piece into desired shape; place on baking sheet. Spray plastic wrap with cooking spray, cover rolls. Let rise in warm place 30 to 40 min or until double in size. (To make ahead, shape rolls, place on baking sheet and cover with greased plastic wrap. Refridgerate 4 hours or overnight. When ready to bake, let stand at room temperature 30 min before baking.).
  • Heat oven to 375*. Bake 17 to 20 min or until light golden brown.

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