How to make Caramelized Onions and Herb Scrolls?

Bread Dough – The bread dough is a basic soft and buttery brioche. You can make this recipe with just milk eliminating the eggs for a vegetarian option.
Caramelized Onion and Herb Scrolls Filling – Caramelized Onions give a great flavour to these scrolls. I caramelized the onions half way through and not completely brown, as they cook further in the baking process. Adding Olives to the filling/recipe is OPTIONAL. You can use green or black olives. The second component to the filling is the butter. Melt the butter and add the powders etc. Mix well and let the butter cool till soft and spreadable.
Shaping Rolls – Roll out the dough into a 14×8 inch rectangle and spread the softened butter over the dough from end to end. Sprinkle the caramelized onions and fresh chopped basil leaves all over. Now roll the dough tightly into a log. Cut into 10-12 even rolls and arrange in a lightly greased baking pan. Cover the pan and the let the rolls rise. The process is very similar to cinnamon rolls.

I used a 25cm x 15cm pan. You can get the pan here.

Caramelized Onion and Herb Scrolls Ready to be baked

Storing

These scrolls are best had fresh out of the oven when hot. You can also store them at room temperature in an airtight container for 2 days. I would not suggest keeping any longer since it contains onions.

Like this recipe? Try more Savoury Recipes –

Caramelized Onions and Herb Scrolls

Recipe by thecrumbstoriesCourse: Sides

Servings

servings

Prep time

minutes

Cooking time

minutes

Buttery and delicious caramelized onions with fresh basil stuffed into soft bread. These caramelized Onion and herb scrolls are a perfect side to your meals or a great snack by itself.

Ingredients

Bread Dough
250 g Bread Flour/ All Purpose Flour
25 g Caster Sugar
1/2 tbsp Active Dry Yeast
1 Egg or 40 ml Milk (For eggless)
50 ml Whole Milk
30 ml Water
1 tsp Salt, Skip if using Salted Butter
50 g Unsalted butter
Filling
50 g Unsalted Butter
2-3 Onions, ringed
5-6 Fresh basil leaves or 1 tsp Dried Basil
1 tsp Onion Powder
1/2 tsp Garlic Powder
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Chilli Flakes

Directions

For Bread Dough
Take 30 ml of luke warm water, add in 1 tsp of sugar and the yeast. Let it sit covered for 5 mins.
In a stand mixer bowl (attachment – dough hook) or mixing bowl, combine the flour, remaining caster sugar and add in the yeast mixture.
Add in the milk and egg (More milk for a vegetarian option) and knead the dough.
Once it all comes together, add in the salt and butter and continue kneading till window pane test comes through. This should take about 10 minutes in a stand mixer and 20 minutes or so by hand.
Shape the dough into a round. Now place it in a greased bowl and cover with a tea towel or plastic wrap.
Let it rise for one hour or until double in size.
For Filling
In a pan take 1 tbsp of butter and add the ringed onions. Cook till the onions are translucent, have reduced in quantity and are slightly brown (Caramelized). Let them cool.
Meanwhile, melt the butter and add the powders, salt and pepper.
Let the butter cool till soft.
Shaping
Preheat the oven to 375°F / 190°C.
Once the dough is double in size or after 1 hour of letting it rest, punch down the air from the dough and place it on a clean surface dusted with flour.
With the help of a rolling pin, roll out the dough into a 14×8 inch rectangle.
Now spread the softened butter over the dough and sprinkle the caramelized onions and fresh chopped basil leaves all over.
Now roll the dough tightly into a log. Cut into 10-12 even rolls and arrange in a lightly greased baking pan.
Cover the pan and the let the rolls rise for another 25-30 minutes.
Bake in the preheated oven for 25-30 mins or until golden brown on top.