Buttermilk-Onion Pull-Apart Rolls

Name: Buttermilk-Onion Pull-Apart Rolls
Prep time: 3 h
Cook time: 35 min
Total time: 3 h 35 min
Yield: 12 serving(s)
Ingredients: 11 tablespoons unsalted butter, softened, plus more for the bowl, plus 5 tablespoons melted; 1 (1/4 ounce) envelope active dry yeast; 1 tablespoon sugar; 2 tablespoons warm water (105 F to 110 F ); 3/4 cup buttermilk; 1 large egg, lightly beaten; 2 3/4 cups plus 2 tablespoons all-purpose flour, plus more for the surface and pin; 2 teaspoons salt; 2 lbs 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

Submitted by Brookelynne26

"From The Martha Stewert Living Cookbook"

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Ready In:: 3hrs 35mins
Ingredients:: 10
Serves:: 12

ingredients

11 tablespoons unsalted butter, softened, plus more for the bowl, plus 5 tablespoons melted
1 (1/4 ounce) envelope active dry yeast
1 tablespoon sugar
2 tablespoons warm water (105 F to 110 F )
³⁄₄ cup buttermilk
1 large egg, lightly beaten
2 ³⁄₄ cups plus 2 tablespoons all-purpose flour, plus more for the surface and pin
2 teaspoons salt
2 lbs 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

directions

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

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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