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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




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.