Caramelized Onion Parker House Rolls

Ingredients

• 320 g whole milk
• 75 g unsalted butter (Cut into pieces; plus more melted for brushing after baking)
• 65 g granulated sugar
• 5 g instant yeast
• 2 large eggs (Lightly beaten)
• 6 g fine sea salt (For the dough)
• 480 g all-purpose flour (Plus more for dusting)
• 3 sweet white onions (Thinly sliced; about 600 g total)
• 30 g unsalted butter (For caramelizing the onions)
• 2 tbsp olive oil (For caramelizing the onions)
• 4 sprigs fresh thyme (Use 3–4 sprigs, or substitute 1 tsp dried thyme)
• 0.5 tsp fine sea salt (For the onion filling)
• 80 g Gruyère cheese (Finely shredded)
• black pepper (To taste)
• 1 egg yolk (For the egg wash)
• 2 tbsp heavy cream (For the egg wash; the source writes “tbps”)
• unsalted butter (Melted, for brushing the hot rolls after baking; amount as needed)

Steps

1. 1

   Make the filling first. Heat 30 g butter and the olive oil in a wide sauté pan over medium-low heat.

2. 2

   Add the sliced onions and ½ teaspoon salt. Cook slowly for 30–40 minutes, stirring occasionally, until the onions are deep golden, soft, and fully caramelized. If they begin to stick or the pan develops browned spots, add a small splash of water and scrape the pan to deglaze it.

3. 3

   Remove the caramelized onions from the heat and let them cool until no longer hot. Stir in the shredded Gruyère, thyme leaves, and black pepper to taste. Set the filling aside.

4. 4

   Prepare the dough. In a saucepan over low heat, warm the milk, sugar, and 75 g butter until the butter has just melted. Remove the saucepan from the heat and let the mixture cool until warm but not hot, about 100–110°F (38–43°C).

5. 5

   Add the warm milk mixture, lightly beaten eggs, 6 g salt, and instant yeast to a large bowl or the bowl of a stand mixer. Mix until combined.

6. 6

   Gradually add the flour, mixing until a soft dough forms. Knead for 6–8 minutes, by hand or with a dough hook, until the dough is smooth and elastic. It will remain quite sticky even after kneading.

7. 7

   Transfer the dough to a lightly oiled bowl. Cover and let it rise for 60–75 minutes, or until doubled in size.

8. 8

   Turn the risen dough onto a floured work surface. Roll it to about ½ inch (1.25 cm) thick.

9. 9

   Divide the dough into approximately 60–65 g portions and shape each portion into a round.

10. 10

    Place about 1 teaspoon of the cooled onion-cheese filling in the center of each dough round.

11. 11

    Fold each round in half over the filling and pinch the edges firmly to seal. Gently roll each filled piece on the countertop to ensure the filling is completely enclosed.

12. 12

    Arrange the filled rolls seam-side down in a greased baking dish or a 12-inch cast-iron pan, leaving them close enough to expand into one another as they rise.

13. 13

    Cover the pan loosely and let the rolls rise for 30–40 minutes, until puffy and nearly touching. Meanwhile, preheat the oven to 350°F (180°C).

14. 14

    Whisk the egg yolk with the heavy cream. Brush the tops of the risen rolls with the egg wash.

15. 15

    Bake for 20–30 minutes, until the rolls are golden brown and the cheese is bubbling slightly at the edges.

16. 16

    While the rolls are still hot, brush their tops with additional melted butter. Let them cool slightly before serving.

Notes

The source says the recipe yields approximately 12 large rolls. The dough is intentionally sticky after kneading. Serve warm. The source is adapted from the Bobby Flay Parker House Roll recipe.

Nutrition per serving

• bread
• dinner rolls
• American
• baked
• vegetarian
• yeast bread
• holiday
• savory