Pretty blue-and-white plates and vivid seasonal accents may catch the eye, but it is the warm Caramelized Onion, Gruyère, and Poppy Seed Rolls that will leave a lasting impression on guests.
Caramelized Onion, Gryuère, and Poppy Seed Rolls
- 1 tablespoon butter
- 1 sweet onion, chopped
- 1 teaspoon balsamic vinegar
- 1 (0.25-ounce) package active dry yeast
- 2 tablespoons granulated sugar
- ¾ cup warm milk (110º to 115º)
- 1 large egg
- ¼ cup butter, melted
- 1½ teaspoons kosher salt
- 2½ cups bread flour
- 1½ teaspoons poppy seeds
- 1 cup shredded Gruyère cheese
- In a medium skillet, melt butter over medium heat. Add onion; cover and cook until onion is tender, about 10 minutes. Uncover, increase heat to medium-high, and cook, stirring occasionally, until onion is golden brown. Remove from heat, and stir in vinegar. Set aside to let cool.
- In a small bowl, stir together yeast, sugar, and warm milk; let stand until mixture is foamy, about 5 minutes.
- In a large bowl, beat egg, melted butter, and salt with a mixer at medium speed until smooth. Add yeast mixture, beating until combined. Gradually add flour and poppy seeds, beating until a soft dough forms.
- On a lightly floured surface, turn out dough and knead until smooth and elastic, about 5 minutes.
- Spray a separate large bowl with cooking spray. Place dough in bowl, turning to grease top. Lightly cover, and let stand in a warm, draft-free place (85°) until doubled in size, about 1 hour.
- Lightly spray 20 muffin cups with cooking spray.
- On a lightly floured surface, roll out dough into a 20x8-inch rectangle. Sprinkle with onions and cheese, leaving a 1-inch border on all sides. Starting with one long side, roll up dough, jelly roll style, and press edge to seal. Cut into 1-inch-thick slices, and place in prepared muffin cups. Lightly cover, and let stand in a warm, draft -free place (85°) until doubled in size, about 1 hour.
- Preheat oven to 350°.
- Bake until golden brown, 12 to 15 minutes. Serve warm.
Find more recipes inspired by the warmth of the harvest season in our Fall Baking 2019 issue, available on newsstands and at Victoriamag.com.