Wednesday, February 2, 2011

Rosemary & Caramelized Onion Rolls

So if you have been following my frantic 140 character rants on Twitter, you know that I have been panicking about my anatomy lab that was today. For those of you who don't know what I'm talking about, last Friday I received an email that said...

Hi Everyone!
Please come well hydrated to lab next week- we will be pricking our fingers and doing tests using the resultant blood samples. Dehydrated folks tend not to bleed as well!
-Your Friendly Lab Instructors

I went into instant panic mode!
There are only two things in this entire world that I hate: Needles and Boogers (gross)

I've had a lifelong battle with my fear of needles and the fact they expect me to stab myself and bleed everywhere had me in the shower this morning having a monster panic attack and chugging water like nobodies business! I drank a whole Smart Water in 1 hour!!!!

But....I'd like to report that I rocked my blood testing and poking myself in the finger! In fact, it didn't even hurt! And I'd also like to report that my blood type is A(-). Just in case you were curious.

Anywho, we aren't here to talk about my issues with needles and Anatomy lab, we are here to talk about food!
One of my favorite blogs is Simply Scratch. Like the title describes, everything on this blog is made from scratch! I love this idea of cooking/baking from scratch because when I was growing up, this was the only way my mom cooked!

I found this recipe on Laurie's blog and knew I had to make it! I had to make some slight alterations from the original recipe to fit what I had in my pantry, but it turned out great. It went along great with one of my pasta dishes and they are so savory!

Here is what you are going to need for 6 rolls:
-3/4 cup warm Water
-1-1/2 tsp Active Dry Yeast
-1/2 tbsp Sugar
-1-1/2 tbsp Olive Oil (plus more for coating the bowl)
-1-1/2 cup All-Purpose Flour
-1 tsp Salt
-1 sprig of fresh Rosemary-leaves removed and chopped
-Caramelized Onions (ingredients follow)

For Caramelized Onions:
-1/2 of a large Sweet Onion-thinly sliced
-1 tbsp Butter
-1 tbsp Olive Oil
-1 clove of minced Garlic

In a large saucepan, melt 1 tbsp of olive oil and 1 tbsp of butter. Saute the onions and garlic until dark golden brown, which takes about 15-20 minutes. Remove the onions/garlic from the pan and set aside in a small bowl to cool to room temperature.

In a small bowl, sprinkle the yeast on top of the warm water. Add 1/2 tbsp Sugar and 1-1/2 tbsp Olive Oil. Gently stir together and set aside until it gets funky looking like this...

In a separate bowl, combine the flour and salt. Then add the caramelized onions and rosemary to the flour. Mix gently to combine.

Then add the yeast mixture to the bowl. Stir gently to combine until it gets sticky. Generously flour a flat surface and knead the dough 15-20 times. Then drizzle some olive oil in a bowl and coat the dough with the olive oil. Cover the bowl with a clean kitchen towel and allow the dough to rise for 2 hours in a warm area.

After you allow the dough to rise, cut the dough into 6 equal portions and form them into rolls (ball shaped). At this time, preheat your oven to 400 degrees.

Place them on a baking sheet with parchment paper or greased and cover them with the kitchen towel to rise for 15 more minutes.
Then bake the rolls for 18-20 minutes until golden brown. To make them extra tasty, brush them with melted butter halfway through baking!

Like I said before, these rolls were so savory and delicious!
Serve them when they are warm with your next dinner!


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