Mrs. Culler's Onion Dinner Rolls

2 packages active dry yeast
3 eggs
4 - 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

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