|Hot Onion Pinwheels|
"Rolls with onions and purple pepper."
- 1 half (.25 ounce) packages lively dry yeast
- 1 cup warm water (one hundred to a hundred and ten degrees)
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 tablespoon butter, room temperature
- 1 tablespoon dry milk powder
- 2 cups all-reason flour
- 1 egg, overwhelmed
- 4 onions, thinly sliced
- 4 tablespoons butter
- half teaspoon crushed red pepper
|Prep : 45M||Cook : 12M||Ready in : 2H25M|
- Dissolve yeast in heat water with 1 tablespoon of sugar. Combine 1 teaspoon of salt, 1 tablespoon butter, 1 tablespoon powdered milk, and 2 cups all reason flour. Stir in crushed egg and proofed yeast water. Mix and knead for 10 mins, including more flour as needed.
- Transfer dough to a greased bowl and cowl with greased plastic wrap. Let upward thrust until doubled, approximately 1 hour.
- Melt 4 tablespoons butter in a skillet over medium warmth. Stir inside the onion; cook and stir until the onion has softened and became translucent, about five minutes. Reduce warmness to medium-low, and keep cooking and stirring till the onion could be very soft and darkish brown, 15 to twenty mins greater. Stir in crimson pepper.
- Preheat oven to 350 ranges F (a hundred seventy five ranges C). Lightly grease a baking sheet or line it with parchment paper.
- Transfer dough to a floured work surface. Pat it into a rectangle; allow dough to rest, covered with greased plastic wrap, for about 10 minutes. Roll dough into a larger rectangle approximately 1/2-inch thick. Evenly unfold onions on dough; roll up from the quick quit to form a log. With a pointy knife, slice into pinwheels.
- Place rolls on prepared baking sheet; permit upward push a 2d time, about half-hour. Bake in preheated oven till golden brown, approximately 10 mins.
- Reynolds® parchment may be used for easier cleanup/elimination from the pan.
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