Cheese Onion Rolls

Cheese Onion Rolls

Bruce Tracy, Dutch Oven Chef, makes Cheese Onion Rolls

RECIPE: Cheese Onion Rolls


1 cup warm water, (100°-105°)

1 Tbsp. sugar

2 Tbsp. corn oil, divided

1 tsp. salt

½ cup each red/green bell pepper

or ¼ cup jalapeño peppers

2 eggs, divided

3-4 cups KING ARTHUR bread flour, divided

2 pkg. FLEISCHMANN'S rapid rise yeast

4 oz. medium cheddar cheese, grated

1 cup diced red onion

2 Tbsp. sesame seeds, optional


In a large bowl, stir together water and sugar. Stir in 1 tablespoon oil, salt, bell pepper or jalapeño, and 1 egg.

Add 1cup of flour and the yeast until incorporated and whisk vigorously for 30 seconds.

Switch to a wooden spoon and add more flour, 1 cup at a time, until you have soft dough. Knead by hand on a floured board for 1 minute, cover and set aside for 15 minutes. Clean the bowl. Knead again for 7-10 minutes until the dough is well formed and elastic.

Coat the inside of the bowl with the remaining corn oil. Add the dough ball, roll it around until coated with oil and cover the dough with plastic wrap and the bowl with a kitchen towel. Let rise in a warm place until almost double in size, about 20-30 minutes. I put mine in my kitchen oven. No drafts in there.

Sprinkle a little flour on your bread board and spread dough out with your hands into a 1/4-inch thick rectangle about 12-15 inches long. Spray lightly with nonstick cooking spray and spread evenly with cheese and onion.

Tightly roll up from the long side jelly-roll style. Cut into 8-12 triangles like this: \ / \ / \ / \ / \ / \ / \ (Start in the center)

Spray a large cast iron frying pan with nonstick cooking spray. Arrange the rolls in a circle, small end toward the center, just touching. Start by placing one at 12 o'clock, one at 6 o'clock; one at 9 o'clock, one at 3 o'clock and so on. Plug the middle with one of the ends from the rolled up dough.

Make an egg wash with the remaining egg and a bit of water.

Brush tops of rolls with egg wash and sprinkle with optional sesame seeds. The egg wash acts as glue for the seeds.

Cover and let rise again until almost double, about 30-40 minutes.

Bake at 350 degrees for about 30 minutes. Remove from the oven when the tops are golden brown.

Let them rest for a few minutes and turn out on a rack to cool down.

Makes about 12 rolls

Variations are endless. For a change of flavor try different types of peppers, cheese, or onions. Try sprinkling kosher salt on them just before baking. If you use mozzarella cheese and pepperoni slices with the onions you have your own pizza style rolls. For a softer crust brush the rolls with room temperature butter while they are still hot.



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