Monday, July 12, 2010

Onion Buns

The filling in these buns is to die for. Sweet caramelly onions combined with the crunch of poppyseeds and the tanginess of ranch dressing. They were even delicious eaten a day later. I personally like to pop them in the microwave for 15 seconds before eating just to warm them through, make the filling all melty and yummy and give the bread that fresh-baked softness.

The recipe received 5 stars from several reviewers on the Pillsbury website and I would give it 6 stars if I could. The original recipe makes a braided loaf of bread with the onion filling running through it; It is called theOnion Lover's Twist. However, I find that a basket full of buns is friendlier and less hassle than dealing with slicing a loaf at serving time.

Onion Buns
16 buns | adapted from Pillsbury

2 - 2 1/2 cups flour
1 1/2 cups whole wheat flour
1/4 cup sugar
1 1/2 teaspoons salt
1 pkg. active dry yeast
3/4 cup water
1/2 cup milk
1/4 cup butter
1 egg

1/4 cup butter
1 cup finely chopped onions
1 tablespoon grated Parmesan cheese
2 tablespoons poppy seeds
1/2 - 1 teaspoon garlic salt
1 teaspoon cajun spice or paprika
1/2 cup ranch dressing

1. Lightly spoon flour into measuring cup; level off. In large bowl, combine whole wheat flour, 1 cup white flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.

2. By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until doubled (45-60 minutes).

3. Grease muffin sheet. Melt 1/4 cup margarine in small saucepan and cook onions on low until translucent. Cool then stir in remaining filling ingredients. Set aside.

4. Stir down dough to remove all air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into large rectangle. Using a pizza cutter or dough cutter, cut rectangle into 3 long strips then cut across the width into 5 strips = you will have 15 pieces.

5. Spread 1 heaping tsp onion mixture over each square. Bring edges of together to enclose filling; pinch edges and ends to seal. Place seam side down in greased muffin tins. Cover; let rise in warm place until light and doubled in size, 25 to 30 minutes. Heat oven to 350 degrees F.

6. Brush tops generously with ranch dressing then sprinkle with poppy seeds (optional but adds a nice touch). Bake 27 to 35 minutes. Immediately remove from cookie sheet; cool fully on wire rack.


Natalie said...

I've never had or seen anything like these but they sound delicious! What a unique bread option!

Sinful Southern Sweets said...

Oh my!! Those look heavenly!

Brenda De Sousa said...

I could just sit and eat them one by one until they were all gone.....

Jennifurla said...

This looks TO DIE FOR lady! YUM