Yeast Mixture
2 teaspoons instant yeast
1/2 cup warm water
2 tablespoons sugar
1 cup of all-purpose flour
Dough Mixture
1/2 cup milk
1 large egg
1/4 cup vegetable oil
1 teaspoon salt
2 to 2 1/2 cups all purpose flour
5 tablespoons unsalted butter (2 tablespoons for brushing dough)
2 1/4 cups chopped onions (1/4 of the onions for topping)
Pre-heat oven to 475 degrees
In a medium bowl mix together the yeast, water, sugar and flour of the yeast mixture and allow to sit 30 minutes. The mixture should foam or bubble.
From the dough mixture add the 3 tablespoons of butter into a frying pan and saute the onions until soft and golden brown. allow to cool (remove 1/8 cup to the side for garnish) Next make the dough by adding the milk, egg, oil, salt, flour, the onion mixture together into the yeast mixture and mix in a standing mixer until smooth. Move the dough to a sprayed (vegetable oil) bowl and cover it with a damp towel. Move to a warm area and allow to rise until double in size (1 to 1 1/2 hours).
Punch down the dough and roll into twelve equal size ball shapes. Place the onto a lightly sprayed cookie sheet 1 1/2″ apart. Brush with the 2 tablespoons of butter and sprinkle the tops with the remaining saute onions. Cover the sheet tray with the damp cloth and allow them to rise until double (about 1 hour). Bake in the pre heated oven approximately 10 – 15 minutes until golden brown. Cool on a wire rack
Enjoy
Chef Brian Klauss