Pull-Apart Buttermilk-Onion Rolls

In Yeast Breads on March 1, 2010 at 6:03 pm
From Adriana Baking

I love onions.

I love onion bread. Really, really love it.

And so when I saw this recipe on this wonderful blog, I just knew I had to try them.

And I’m so glad I did.

The bread was so good. It was surprisingly moist, soft, and so buttery. The onions were caramelized and spread out onto the dough before rolling them up.

I was planning on serving the rolls with the chili we were having for dinner, but unfortunately they took just a bit longer to make than I thought they would.

I would say about 2 and a half hours, including the rising time.

For all onion bread lovers, here’s the recipe, with my notes in red, and step by step pictures.


Makes about 12 rolls

For the dough:

  • 1 stick + 1 tbsp (9 tbsp) unsalted butter, softened + 2 tbsp, melted
  • 2 ½ tsp active dry yeast
  • 1 tbsp sugar
  • 2 tbsp warm water (105 to 110 F)
  • ¾ cup buttermilk I had some yogurt that needed to be used, so I used that and diluted it with some milk.
  • 1 large egg, lightly beaten
  • 2 ¾ cups plus 2 tbsp all-purpose flour, plus more for dusting a surface.
  • 1 ½ tsp salt

For the filling:

  • 4 tbsp (1/2 stick) butter I also used a bit of olive oil for frying the onions in, just so that they wouldn’t burn.
  • 2 lb onions (about 6 medium), 1 ½ lb cut into ¼ – inch slices, ½ lb finely chopped
  • About ½ tsp salt
  • 1/8 tsp freshly grated nutmeg  I really can’t stand the taste of nutmeg, so I didn’t add it, and I don’t think the onions lacked any flavor. But if you like nutmeg, by all means, add it in!

Make the filling:

Melt 4 tbsp butter in a large sauté pan over medium-high heat. Add the onions, sprinkle them with some salt, and cook, stirring, until golden brown, about 45 minutes.

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Stir in the nutmeg, add more salt to your taste. Let cool.

Make the dough:

Butter a 9-inch round cake pan (use a spring form if you have it) with 1 tbsp softened butter. Set aside.

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Put the measured 2 ¾ cups flour and salt into a bowl of a stand mixer. Make a well in the center.

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In a small bowl, stir together the yeast, sugar, and water; let the mixture stand in a warm place until foamy, about 5 minutes.

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In a glass measuring cup, whisk together the buttermilk and egg. Stir in the yeast mixture.

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Pour the buttermilk-yeast mixture into the flour. Add 6 tbsp of the softened butter and mix with a wooden spoon to combine.

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Instead of mixing in the softened butter, I kneaded it into the dough. It worked very well.

Attach the mixer bowl to the mixer base, and knead on medium-high speed with the dough hook until a soft dough forms, about 8 minutes.

Scrape the dough onto a lightly floured work surface; sprinkle with the remaining 2 tbsp of flour. Knead the dough briefly until smooth. Transfer to a lightly sprayed large bowl. Cover with oiled plastic wrap; let rise in a warm place until doubled in bulk, about 1 hour.

Turn the dough onto a lightly floured work surface. With a floured rolling pin, roll the dough into a 17-by 10-inch rectangle, and smear with 3 tbsp softened butter.

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Spread the onions evenly over the dough leaving a 1-inch margin on one long side.

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Moisten the margin with water. Starting at the long side opposite the 1-inch unfilled margin, roll the dough into a log.

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Press to seal the seam.

Cut the log into 11 or 12 slices, about 1 ¼-inch thick each.

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Arrange the slices, cut sides up, touching, in the buttered pan, and brush with 2 tbsp melted butter. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 minutes.

Meanwhile, preheat the oven to 375 F. Bake the rolls until golden brown, about 35-40 minutes. Immediately unmold the rolls onto a wire rack. Serve warm.

  1. Omg i love onions too! I’m definitely trying that out!

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