Prep 45 mins
Cook 2 hrs
Serve these lovely baked rolls with herb butter or your favourite butter recipe and watch them disappear. Also good plain, they are always the first to go at dinner.
- 118.29 ml butter, softened
- 14.79 ml fresh parsley, finely chopped
- 14.79 ml fresh thyme, finely chopped
- 354.88 ml milk
- 59.14 ml butter, softened
- 9.85 ml butter, softened
- 4.92 ml olive oil
- 7.39 ml sea salt, coarse
- 1 package active dry yeast (1/4 oz)
- 118.29 ml warm water
- 2 large vidalia onions, thinly sliced
- 2 eggs, divided
- 19.71 ml fresh parsley, finely chopped,divided
- 9.85 ml fresh thyme, finely chopped
- 1301.24 ml flour, all purpose,divided
- Herb Butter.
- Combine in a small bowl, softened butter with 1 tbsp each of finely chopped, fresh parsley and thyme.
- Mix well, cover and refrigerate until needed.
- Combine milk, 1/4 cup butter, oil and salt in pot over medium heat.
- Bring to a boil then remove from heat and cool.
- Pour warm water into small bowl.
- Sprinkle yeast over warm water and let stand 5 minutes, until foamy.
- Add remaining 2 tsps of butter to frying pan and melt over medium low heat.
- Add onions and cook 20 minutes until browned.
- Take pan off heat and cool onions.
- Once the onions are cooled chop and set aside.
- In large bowl whisk together 1 egg, 3 tsps parsley, thyme, milk and yeast mixtures.
- Stir in 3 cups flour until just combined.
- Stir in remaining flour slowly until dough is no longer sticky.
- Knead dough 3-5 minutes on a floured surface.
- Form dough into disk.
- Add half of the chopped onions ontop of the disk.
- Fold disk in half and knead in onions.
- Place in a greased bowl, cover and let rise until doubled.
- (45- 60 minutes).
- Punch down the dough.
- Cut dough in half with knife.
- Cut each piece into four pieces.
- Now cut each piece into thirds.
- You should have 24 pieces when finished cutting.
- Roll each piece into 7" long rope.
- Spiral each rope, pinching the end into the roll to seal.
- (should look like a small danish).
- Place on baking sheet, cover and let rise until almost double in size.
- (20-30 minutes).
- Preheat oven to 375 degrees.
- Lightly beat remaining egg and brush over rolls.
- Top with remaining onion and parsley.
- Bake 18-20 minutes.
- Serve with herb butter and enjoy.
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.
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
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