Reviews

Add Rating & Review

49 Ratings

5 star values:

                                  7

4 star values:

                                  11

3 star values:

                                  21

2 star values:

                                  7

1 star values:

                                  3

Martha Stewart Member

Rating: 5.0 stars

06/01/2020

                I love this recipe! Ive made it many times since I saw it in the Thanksgiving issue decades ago it seems? I double it and line two 9" cake pans with foil and freeze after the first rise and shaping. they freeze great. defrost and rise and bake off beautifully. I have reduced the grease factor a bit by basting with less butter at each stage.  They are yummy and my husband has been begging for a batch!  I will be making again this week.

Back to Buttermilk-Onion Pull-Apart Rolls

All Reviews for Buttermilk-Onion Pull-Apart Rolls

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Buttermilk-Onion Pull-Apart Rolls

                              Credit: 
                              John Kernick

Recipe Summary

Yield: Makes about 1 dozen

Ingredients

Ingredient Checklist

11 tablespoons unsalted butter (1 3/8 sticks), softened, plus more for bowl, plus 5 tablespoons melted

1 envelope (1/4 ounce) active dry yeast

1 tablespoon sugar

2 tablespoons warm water (105 degrees to 110 degrees)

3/4 cup buttermilk

1 large egg, lightly beaten

2 3/4 cups plus 2 tablespoons all-purpose flour, plus more for surface and pin

2 teaspoons salt

2 pounds sweet onions, such as Rio (1 1/2 pounds cut into 1/4-inch slices, 1/2 pound finely chopped)

1/8 teaspoon freshly grated nutmeg

Gallery

Buttermilk-Onion Pull-Apart Rolls

                              Credit: 
                              John Kernick

Recipe Summary

Yield: Makes about 1 dozen

Buttermilk-Onion Pull-Apart Rolls

                              Credit: 
                              John Kernick

Buttermilk-Onion Pull-Apart Rolls

                              Credit: 
                              John Kernick

Buttermilk-Onion Pull-Apart Rolls

Recipe Summary

Yield: Makes about 1 dozen

Recipe Summary

Yield: Makes about 1 dozen

Yield: Makes about 1 dozen

Makes about 1 dozen

Ingredients

Ingredients

  • 11 tablespoons unsalted butter (1 3/8 sticks), softened, plus more for bowl, plus 5 tablespoons melted
  • 1 envelope (1/4 ounce) active dry yeast
  • 1 tablespoon sugar
  • 2 tablespoons warm water (105 degrees to 110 degrees)
  • 3/4 cup buttermilk
  • 1 large egg, lightly beaten
  • 2 3/4 cups plus 2 tablespoons all-purpose flour, plus more for surface and pin
  • 2 teaspoons salt
  • 2 pounds sweet onions, such as Rio (1 1/2 pounds cut into 1/4-inch slices, 1/2 pound finely chopped)
  • 1/8 teaspoon freshly grated nutmeg

Directions

Butter a 9-inch cake pan using 1 tablespoon softened butter. Butter a large bowl; set aside. Stir together yeast, sugar, and water in a small bowl; let mixture stand until foamy, about 5 minutes. Stir until dissolved. Stir in buttermilk and egg.

Mix 2 3/4 cups flour and 1 1/2 teaspoons salt in the bowl of an electric mixer fitted with the dough hook. Make a well in center. Pour in buttermilk mixture; mix to combine. Add 6 tablespoons softened butter; mix on medium-high speed until a soft dough forms, about 10 minutes.

Scrape dough onto a lightly floured work surface; sprinkle with remaining 2 tablespoons flour. Knead dough until smooth, about 5 minutes. Transfer to buttered bowl. Cover dough with a clean kitchen towel; let rise in a warm place until doubled in bulk, about 1 hour.

Melt remaining 4 tablespoons softened butter in a large saucepan over medium-high heat. Add onions; raise heat to high, and cook, stirring often, until soft, about 5 minutes. Reduce heat to medium; cook, stirring, until golden brown, about 30 minutes. Stir in nutmeg. Season with 1/2 teaspoon salt. Let cool.

Punch down dough, and turn out onto a lightly floured work surface. With a lightly floured rolling pin, roll dough into a 17-by-10-inch rectangle, and brush with 3 tablespoons melted butter. Spread onions evenly over dough. Starting on 1 long side, roll dough into a log. Press seam to seal. Cut into about 12 slices, about 1 1/4 inches thick each. Arrange slices, cut sides up, in buttered pan, and brush with remaining 2 tablespoons melted butter. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 minutes.

Preheat oven to 375 degrees. Bake rolls until golden brown, about 35 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.

Reviews

Add Rating & Review

49 Ratings

5 star values:

                                  7

4 star values:

                                  11

3 star values:

                                  21

2 star values:

                                  7

1 star values:

                                  3

Martha Stewart Member

Rating: 5.0 stars

06/01/2020

                I love this recipe! Ive made it many times since I saw it in the Thanksgiving issue decades ago it seems? I double it and line two 9" cake pans with foil and freeze after the first rise and shaping. they freeze great. defrost and rise and bake off beautifully. I have reduced the grease factor a bit by basting with less butter at each stage.  They are yummy and my husband has been begging for a batch!  I will be making again this week.

Reviews

Add Rating & Review

49 Ratings

5 star values:

                                  7

4 star values:

                                  11

3 star values:

                                  21

2 star values:

                                  7

1 star values:

                                  3

Add Rating & Review

49 Ratings

5 star values:

                                  7

4 star values:

                                  11

3 star values:

                                  21

2 star values:

                                  7

1 star values:

                                  3

49 Ratings

5 star values:

                                  7

4 star values:

                                  11

3 star values:

                                  21

2 star values:

                                  7

1 star values:

                                  3

49 Ratings

5 star values:

                                  7

4 star values:

                                  11

3 star values:

                                  21

2 star values:

                                  7

1 star values:

                                  3
  • 5 star values:
  • 7
  • 4 star values:
  • 11
  • 3 star values:
  • 21
  • 2 star values:
  • 7
  • 1 star values:
  • 3

Martha Stewart Member

Rating: 5.0 stars

06/01/2020

                I love this recipe! Ive made it many times since I saw it in the Thanksgiving issue decades ago it seems? I double it and line two 9" cake pans with foil and freeze after the first rise and shaping. they freeze great. defrost and rise and bake off beautifully. I have reduced the grease factor a bit by basting with less butter at each stage.  They are yummy and my husband has been begging for a batch!  I will be making again this week.

Martha Stewart Member

Rating: 5.0 stars

06/01/2020

                I love this recipe! Ive made it many times since I saw it in the Thanksgiving issue decades ago it seems? I double it and line two 9" cake pans with foil and freeze after the first rise and shaping. they freeze great. defrost and rise and bake off beautifully. I have reduced the grease factor a bit by basting with less butter at each stage.  They are yummy and my husband has been begging for a batch!  I will be making again this week.

Rating: 5.0 stars

All Reviews for Buttermilk-Onion Pull-Apart Rolls

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Buttermilk-Onion Pull-Apart Rolls

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest