You can make these tasty onion twist rolls any time of year with any type of onion. During warmer months, I like to use spring onions or fresh sweet onions in season along with freshly milled flour from Nash’s.
Onion Twist Rolls
Makes 16 rolls
1 envelope (1/4 ounce or 2 1/4 teaspoons) active dry yeast
1 cup lukewarm water
2 teaspoons honey
1 teaspoons salt
3 1/4 cups (approximate) Nash’s soft wheat pastry flour
1/4 teaspoon cumin seeds, toasted and ground
1/4 teaspoon fresh thyme leaves, finely chopped
6 tablespoons butter, divided
1 1/2 cups finely chopped onions
2 11×17 inch baking sheets
Spread half of the onions lengthwise down the
center third of the dough (Cancler)
Proof the yeast. Place the yeast and water into the bowl of an electric mixer. Add a teaspoon of the honey and a pinch of the salt. Using the blade attachment, mix the ingredients on low speed for 20-30 seconds or until blended. Let mixture stand for 10-15 minutes or until foamy.
Make the dough. Add the remaining honey and salt, and 1 1/2 cups flour. Mix for 2 minutes, or until a soft, sticky dough is formed. Continue to add flour in 1/4 cup increments until a soft dough forms that is not sticky and cleans itself from the side of the bowl. You may not need all of the flour; or you may need slightly more. Switch to the dough hook. Beat the dough at medium to medium-high speed for 5 minutes to knead it. Remove dough from bowl, place on a lightly floured counter, cover with the inverted mixing bowl and rest 10 minutes. After resting, knead lightly a few times and form into a smooth ball. Grease the mixing bowl with a little of the butter (1-2 teaspoons). Place the dough in the bowl, turning once. Cover with plastic wrap and a towel. Let rise in a warm place about 1 hour, or until doubled.
Spread remaining onions on top of the folded dough
Make the onion filling. In a large skillet over medium heat, melt 3 tablespoons of the butter. Add onions and cook at a slow sizzle until tender, but not brown, 15-20 minutes or more. Reduce heat as needed if the onions start to brown (a little browning is okay). Remove pan from heat and stir in cumin and thyme. Set aside at room temperature until ready to form the rolls. Use some of the remaining butter (1-2 teaspoons) to lightly grease 2 baking sheets. The remaining butter will be melted and brushed over the top of the rolls before baking.
Cut strip of onion-filled dough into 16 equal strips (Cancler)
Form the rolls. Punch down the dough. On a lightly floured surface, roll dough into a 16×12 inch rectangle. Spread half of the onions lengthwise down the center third of the dough (see photo). Fold one-third of the dough over the onions. Spread remaining onions on top of the folded dough (see photo). Fold remaining third of dough over the onions. Pat gently to flatten. Cut strip of onion-filled dough into 16 equal strips (see photo). Twist each strip twice and place 8 rolls two inches apart on each buttered baking sheet; stagger 2 rows of 4 rolls on each sheet (see photo). Cover rolls with a towel and raise 30 minutes, or until doubled.
Twist each strip twice. Pace 8 rolls two inches apart
on each buttered baking sheet; stagger 2 rows
of 4 rolls on each sheet. (Cancler)
Bake the rolls. Preheat the oven to 375°F. Melt the remaining butter and gently brush over the tops of the risen rolls. Bake for 25 minutes, or until golden brown. Rotate the 2 pans halfway through. Serve warm or at room temperature. Rolls may be reheated in a 350°F for 5 minutes.
For more onion recipes:
Easy tomato, sweet onion, and feta cheese salad recipe
Easy weeknight recipe for pasta with fresh peas, spring onions, cream, and cheese
French leek tart (Flamiche au poireaux) and other onion tart recipes
Vegetables 101: Seen in Seattle farmers markets—what are spring onions?