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CARAMELIZED ONION AND HERB ROLLS

 

Ingredients for 8–10 rolls:

 

1 recipe No-Knead Boule made with unbleached white flour

3 tablespoons unsalted butter

12 ounces (3 cups) diced Spanish onions

2 tablespoons fresh thyme, finely chopped

1/2 teaspoon kosher salt

 

Directions:

 

Dough Prepare the dough according to the Master Recipe using unbleached white flour in place of bread and semolina flours.  Allow the dough to rise and refrigerate it 3 hours or overnight.

 

Onions and Thyme filling:  Melt the butter in a large skillet.  Add the onions and cook them until they wilt.  Stir in the thyme and salt.  Continue cooking until the onions turn a light caramel color.  This will take 15 to 20 minutes.  Scrape the onion mixture into a bowl and let cool.

 

Shaping: Unmold the cold dough onto a lightly floured work surface.  Dust the top and pat it into an 8” round.  Cut the dough into 8 - 10 pieces as if it were a pie.  Take each triangular piece, flatter it lightly and spread on the onion mixture (reserve1/2 cup).  Roll it up from the apex, tuck under the ends and shape it into a ball with the seam side underneath.  Place each bun in a muffin tin or on a bake sheet.

 

Baking: Preheat the oven to 450 degrees.  Place a cast iron skillet in the bottom of the oven. Let the rolls rise uncovered for 20 minutes.  Cut a cross in the top of each bun and spoon in remaining filling.  Place pans in the oven.  Add a dozen ice cubes to the skillet to produce steam.  Bake for 15 minutes or until the internal temperature of the buns reaches 200  degrees. Cool on a rack.