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Monday, January 31, 2011

Chew on This | Parmesan Rosemary Onion Buns

I love homemade onion rolls.  I love them even more with rosemary and Kosher salt scattered over the top.  And when you add Parmesan cheese, glorious cheese, they are absolutely, absolutely addictive!!

I first made these little gems as dinner rolls. I was trying to recreate the yummy rolls we had when we lived in Florida. I soon discovered that with this grand version-there is even more to love.  And they make awesome buns for your favorite sandwiches.  Oh yeah, they're great warm all by themselves-with a nice slab of butter!

This is what you will need:
Parmesan cheese, an egg, purple onion, dried and/or fresh rosemary, butter, olive oil, a  hot roll box mix, and Kosher salt.   Yea...simple, fast, delicious!

This first step is the one that makes these buns so different and delicious...preparing the purple onion, rosemary and olive oil-a really good place to start. 

In a medium skillet, add 1 T of olive oil and drop in thinly slice purple onion and sauté.  When almost tender add the rosemary (fresh when I have it-or dried works also) and finish-low and slow until tender-don't brown.  Set aside.

Now grab the roll mix and let's make some onion buns...easy peasy!

Prepare 2 baking sheets first.
Follow the directions for hot roll mix through kneading and resting...be sure to add 3/4 C of the shredded Parmesan cheese, 1 t of crushed dried rosemary and 2 T of the sautéed purple onion (finely chopped) to the dough when the water is added.  Knead.

Cover and let it rest.

Now, divide into 12 equal portions for sandwiches or 22-24 for dinner rolls.  Roll each portion into a 4” round  for buns, 2 1/2" for rolls.  Mine aren't perfect but they will round-out as they rise.

Grab the sautéed onion/rosemary that was set aside.
Make a nice little indentation in the center of each roll and divide the onion/rosemary mixture between each round.

Cover and let rest about 30 minutes.  Just before the trip to the oven, sprinkle the buns with the remaining shredded Parmesan cheese and a dash of Kosher salt. 

Into the hot box they go.  Baking only takes about 15 minutes at 375℉.  Cool on a wire rack or clean counter.  Can you resist the awesome aroma of fresh rolls hot out of the oven...
I can't, pass the butter please.

Whether used for sandwich buns, dinner rolls, or right out of the oven with butter,  you'll get rave reviews.  And because they are so easy to make, I'm sure you'll be making them often.

Just plain delicious!


Here is the recipe:

Parmesan Rosemary Onion Buns


1  C shredded Parmesan cheese, 1/4 C  for this to be sprinkled on top bun just before baking)
1  C very thinly sliced purple onion 
1  T snipped fresh rosemary-to be sprinkled on buns before baking
1  t dried rosemary-to be mixed in dough
1  T olive oil
1 16-oz box hot roll mix
Kosher salt to sprinkle on top

In a medium skillet over low heat, saute'  thinly sliced purple onions and rosemary in olive oil until tender-don't let them brown.  Set aside.
Prepare hot roll mix per package direction adding 3/4 C of the shredded Parmesan cheese,
1 t of crushed dried rosemary and 2 T of the sauteed purple onion/rosemary  (finely chop these and add to dough) when the water is added.  Follow the roll mix directions through the kneading and resting steps. 

After dough rests, divide into 12 equal portions for sandwich buns or 24 equal portions for little dinner rolls.  Roll each portion into a 4” round for buns, or 2 to  2 1/2" for rolls. Mine aren't perfect but they will round-out as they rise.  Place on a greased baking sheet.

Make a small indentation in the center of each dough round.  Divide the onion/rosemary mixture evenly among the top of all the rounds.  Cover and let rise in a warm place until double (30-40 minutes).

Just before baking, sprinkle the top of the buns with the remaining shredded Parmesan 
cheese and a dash of Kosher salt.  (More rosemary can be added is desired).

Bake in a 375℉ oven for 12-15 minutes or until golden.  Cool on a wire rack. 

Store in fridge for up to 3 days or freeze up to a month. 

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