Hot Onion Pinwheels Popular Recipes

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Hot Onion Pinwheels

"Rolls with onions and red pepper."

Ingredients :

1 half (.25 ounce) packages active dry yeast
1 cup heat water (100 to 110 levels)
1 tablespoon white sugar
1 teaspoon salt
1 tablespoon butter, room temperature
1 tablespoon dry milk powder
2 cups all-purpose flour
1 egg, beaten
four onions, thinly sliced
four tablespoons butter
half teaspoon overwhelmed crimson pepper

Instructions :

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 a couple of cups all reason flour. Stir in beaten egg and proofed yeast water. Mix and knead for 10 mins, adding more flour as needed.
Transfer dough to a greased bowl and cowl with greased plastic wrap. Let rise till doubled, approximately 1 hour.
Melt four tablespoons butter in a skillet over medium heat. Stir inside the onion; cook dinner and stir till the onion has softened and became translucent, about 5 mins. Reduce warmth to medium-low, and preserve cooking and stirring till the onion may be very smooth and dark brown, 15 to twenty minutes more. Stir in crimson pepper.
Preheat oven to 350 degrees F (one hundred seventy five levels C). Lightly grease a baking sheet or line it with parchment paper.
Transfer dough to a floured paintings surface. Pat it right into a rectangle; permit dough to relaxation, blanketed with greased plastic wrap, for approximately 10 minutes. Roll dough into a larger rectangle about half-inch thick. Evenly spread onions on dough; roll up from the quick end to shape a log. With a sharp knife, slice into pinwheels.
Place rolls on organized baking sheet; permit upward thrust a 2nd time, about half-hour. Bake in preheated oven until golden brown, approximately 10 mins.

Notes :

Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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