Caramelized Onion Rolls With Herb Butter

What an exhilarating release of gases! A smooth, soft-textured and robust flavored yeast bread that was easy with which to work. Mine looked a tad like puff babies and I had feared the 'bread-baking' gene had skipped two generations succinctly...or maybe this time I just held my tongue just right. Made for A-NZ #36 Recipe Swap.

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These were great! We liked them alot. They are alot of work but so worth it! I thought they could use a little more salt and will add a little bit more next time. Thanks for posting these! Made for Pick a Chef Spring 2009

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Fabulous rolls, they taste great and they look so impressive, I got huge kudos from the family, and a visiting friend, for these. They also freeze very well, incidentally! Your directions are spot on, it may look like a lot of steps, but so easy to work through. I made these on a weekend afternoon, while busy with other housework and cooking, so it was very simple to prepare the various steps inbetween other things. I didn't make the herb butter, and in fact, we have enjoyed these most with no butter! Thank you for a really great recipe that we all enjoyed very much and will definitely make again! Made for Australian/NZ Swap#26, March 2009

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These rolls are just fabulous! The aroma alone was worth baking these for,let alone the flavour!! We loved them,and shall definately be making them again.Thanks Baby Kato. Made for 1-2-3-4 Hit Wonders.

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I had to double this one!!! So good, even to snack on. Wonderful flavor!!

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BK you have a winner here, these rolls are so good, the only change I made was I increased the yeast to 1 tableaspoon for faster rising, my house smelled wonderful while these rolls were baking, this will be a repeater thanks for sharing hon!....Kitten:)

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The flavor of the rolls is outstanding. I prepared the dough in my kitchen aide, which made this go a little easier for me. It took a lot longer than 20 minutes to caramelize the onion, but that doesn't matter to me. I think next time I make these I'll press the onions into the top of the rolls a little so they don't fall off so easily. They did get a little crisp and some turned black during cooking, but they still had a great flavor. I made half of the dough into rolls as your instructions and made the other half into hamburger buns for burgers tonight. Thanks so much for posting this greeat recipe.

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Awesome recipe Ger! These seemed like a lot of steps but were well worth it! I did acually carmelize my onions and it took well over the 20 minutes but I just let them go while I was doing other things. Once I started dividing the dough I used half as directed and made into the spiral rolls. The other half I made into hamburger buns. I got 9 regular rolls and 8 good sized buns, (guess I didnt but too accruate) They make an outstanding bun!!! BTW the herb butter is great on corn on the cob and steaks also. I am going to try to experiment with these mixing in the machine! Thanks for a great recipe that goes in the keepers!

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