These French Onion Bread Rolls combine the savory goodness of caramelized onions with the soft, fluffy texture of homemade bread, thanks to the power of Red Star® All-Natural Active Dry Yeast. The perfect balance of sweet and savory will have you coming back for more.
French Onion Bread Rolls
Lightly spray a 12-cup muffin pan with baking spray with flour.
Punch down Do-It-All Dough, and turn out onto a lightly floured surface. Roll dough into a 18×12-inch rectangle with one long side closest to you.
In a small bowl, stir together butter and thyme. Using a small offset spatula, spread onto dough, leaving a 1⁄2-inch border on long side closest to you. Spread Caramelized Onions evenly onto butter mixture; sprinkle with 1⁄2 cup (57 grams) cheese. Fold top half down, lightly pressing to adhere. Trim short sides; cut into 12 equal strips (about 1½ inches each).
Preheat oven to 375°F (190°C).
In another small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, carefully brush onto dough.
Bake for 10 minutes. Sprinkle remaining 1⁄2 cup (57 grams) cheese onto rolls, and bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 8 to 10 minutes more. Let cool in pan for 10 minutes. Serve warm, or remove from pan, and let cool completely on a wire rack. Refrigerate in an airtight container for up to 3 days.
Caramelized Onions
In a Dutch oven or large stockpot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, about 15 minutes. Stir in salt, sugar, and pepper; cook, stirring occasionally, until onion is deep golden brown, 30 to 40 minutes.
Increase heat to high. Add wine; cook, stirring frequently, until most of liquid has evaporated. Transfer to a heatproof bowl, and let cool completely.
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