Day 120.5 - Caramelized Vidalia Onion Dinner Rolls

This recipe for Caramelized Onion Dinner Rolls comes from one of my favorite cookbooks, The Victory Garden Cookbook, by Marian Morash. My Mom gave me this book many, many years ago, but any time I'm looking for inspiration using any vegetable (name it, it's in this book), this is my go-to source. The original recipe uses sauteed white onions, but I decided to use Vidalia onions and caramelize them, simply because I love them and had them on hand.

This is not a complicated recipe, but it does take some time as the dough needs to rise, rest and rise again. Making the dough the night before cuts down considerably on the assembly, but whatever you decide, the hours it takes from start to finish is so, so, so worth it. Your house will smell heavenly and you'll feel like the rock star you are when taking these beautiful golden dinner rolls out of the oven. Served up along-side a big Sunday dinner, for a special occasion or with a simple green salad, these rolls bring both elegance and comfort to the table. Now how can that be anything but most excellent?

Caramelized Vidalia Onion Dinner Rolls (Adapted from The Victory Garden Cook Book)
(makes about 30 rolls)

2 packages active dry yeast
3 eggs
4 1/2-5 cups flour
1/2 cup vegetable shortening
1/2 cup sugar
2 cups sliced Vidalia onions
2 tsp. salt
7 Tbsp. butter

Dissolve the yeast in 1/4 cup warm water. Let stand for 10 minutes. Beat eggs and combine with 2 1/2 cups flour, 1 cup warm water, shortening, sugar and alt. 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 4-6 hours or overnight in the same bowl.

Remove from the refrigerator 3 hours before baking. Saute onions in 2 tablespoons of butter until golden brown; cool. Divide the dough in half. Roll each half into a 1/2 inch thick rectangle. Spread each rectangle with 2 tablespoons 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 muffing tins. Cover and let rise until doubled in bulk. Melt the remaining tablespoon of butter and brush over the tops.

Bake in preheated 400F oven for 12-15 minutes

Serve warm right from the oven with plenty of butter or as is.