Caramelized Onions & Arugula Rolls
Delicious dinner rolls with caramelized onions paste and arugula
Ingredients
- 400 g All Purpose flour
- 100 g Bread flour
- 14 g Dry yeast
- 250 ml Lukewarm milk I used evaporated soy milk. You can use coconut to keep soy-free
- 60 g Sugar
- 12 g Salt
- 90 g Egg yolks
- 150 g Vegetable shortening You can use butter if not dairy-free
- 225 g caramelized onions paste
Instructions
- Mix dry and make a well on the center.
- Add liquids, eggs and 2/3 of the fat. Mix until a rough dough forms.
- Transfer to a lightly floured surface and knead for 10-15 minutes, until you get a soft dough.
- Transfer to a lightly oiled bowl and let rest for 1hr at room temperature or until double in size.
- Knead the remaining shortening in, and let rise for another hour.
- Punch the dough and form a ball. Let rest in the counter for 10 min to relax. Roll into a rectangular shape, about 17 x 15 inches.
- Spread the caramelized onions paste evenly and add the arugula. Shape into a roll and cut into 10 rolls.
- Arrange on a baking sheet with baking paper and bake in a preheated oven at 350°F for 20 -25 minutes, or until the rolls are lightly golden on top.
- If desired, brush the top lightly with olive oil as soon as they get out of the oven. Let rest on the baking sheet for a few minutes before transferring to a cooling rack to cool completely (if you can really wait for that!!)