Buttermilk Onion Pull-Apart Rolls

 

I should be very unhappy with my new oven. Why?

I CAN NOT STOP BAKING!!

Help me, please....



Getting to the point where I can't even give it away. What am I possibly going to do with eight huge onion rolls?

They do look good, huh?
I thought so, that's why I just had to bake these.

Instead of serving with Smothered Pork Chops (which I did), I will stuff the pork chops with a stuffing made with these rolls. I bet anything stuffed with these rolls would taste great.

Either way, I must repurpose, I must repurpose, I MUST repurpose.
Oh Martha, stop creating wonderful recipes. I can not resist.

The dough is a joy to work with. Light and flaky, would be excellent with a sweet filling.

Buttermilk Onion Pull-Apart Rolls
Adapted from Martha Stewart Living, November 2005
Makes about 1 dozen

Ingredients
* 11 tablespoons unsalted butter (1 3/4 sticks), softened, plus more for bowl, plus 5 tablespoons melted
* 1/4 ounce active dry yeast
* 1 tablespoon sugar
* 2 tablespoons warm water (105 degrees to 110 degrees)
* 3/4 cup buttermilk
* 1 large egg, lightly beaten
* 2 3/4 cups plus 2 tablespoons all-purpose flour, plus more for surface and pin
* 2 teaspoons salt
* 2 pounds 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
1. Butter a 9-inch cake pan using 1 tablespoon softened butter. Butter a large bowl; set aside. Stir together yeast, sugar, and water in a small bowl; let mixture stand until foamy, about 5 minutes. Stir until dissolved. Stir in buttermilk and egg.
2. 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 center. Pour in buttermilk mixture; mix to combine. Add 6 tablespoons softened butter; mix on medium-high speed until a soft dough forms, about 10 minutes.
3. Scrape dough onto a lightly floured work surface; sprinkle with remaining 2 tablespoons flour. Knead dough until smooth, about 5 minutes. Transfer to buttered bowl. Cover dough with a clean kitchen towel; let rise in a warm place until doubled in bulk, about 1 hour.
4. Melt remaining 4 tablespoons softened butter in a large saucepan over medium-high heat. Add 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 nutmeg. Season with 1/2 teaspoon salt. Let cool.
5. Punch down dough, and turn out onto a lightly floured work surface. With a lightly floured rolling pin, roll dough into a 17-by-10-inch rectangle, and brush with 3 tablespoons melted butter. Spread onions evenly over dough. Starting on 1 long side, roll dough into a log. Press seam to seal. Cut into about 12 slices, about 1 1/4 inches thick each. Arrange slices, cut sides up, in 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.
6. Preheat oven to 375 degrees. Bake rolls until golden brown, about 35 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.