Mrs. Culler's Onion Dinner Rolls
- 2 packages active dry yeast
- 3 eggs
- 4½ - 5 C flour
- 1/2 C vegetable shortening
- 1/2 C sugar
- 2 C onions, chopped
- 2 t salt
- 7 T butter
- Dissolve the yeast in 1/4 C warm water. Let stand for 10 minutes. Beat the eggs, and combine with 2 1/2 C flour, 1 C warm water, shortening, sugar, and salt. Using a mixer, beat at medium speed for 2 minutes. Stir in the remaining flour to make a soft, slightly sticky dough. Cover, and let rise until doubled in bulk. Punch down. Refrigerate 6 hours or overnight in the same bowl.
- Remove from the refrigerator 3 hours before baking. Saute 1 1/2 C onions in 2 T butter until wilted and golden; cool. Divide the dough in half. Roll each half into a 1/2 - inch thick rectangle. Spread each rectangle with 2 T softened butter, then spread with onions. With the long side facing you, roll into a jelly-roll shape. Cut into 1-inch slices. Place cut side down into greased 2-inch muffin tins. Cover and let rise until doubled in bulk. Melt the remaining T of butter and brush over the tops; sprinkle with remaining 1/2 C raw onion. Bake in a preheated 400° oven for 12 - 15 minutes. Makes about 30 rolls.
From The Victory Garden Cookbook by Marian Morash