- To make the filling: Soak the minced onions in 1/3 cup hot water while making the dough. Stir in the Pizza Seasoning, cheese powder, and butter just before you're ready to shape the dough.
- To make the dough: Whisk together the egg and warm water.
- Add the yeast, butter, salt, flour, and dry milk. Stir to combine, then knead the dough until it's smooth and elastic, 5 to 10 minutes.
- Place the dough in a lightly greased bowl or dough doubler, turning to coat all sides; cover it with lightly greased plastic wrap or a lid, and let the dough rise until it's doubled in bulk, about 2 hours.
- Turn the dough out onto a lightly greased work surface or silicone rolling mat.
- Pat, then roll the dough into an 18" x 10" rectangle.
- Spread with the onion mixture, leaving 1" free of filling along the long edge farthest from you.
- Starting with the long edge closest to you, roll the dough into a log, pinching the seam closed.
- Cut the log into 12 slices.
- Place the rolls on a greased pizza pan or baking sheet, leaving about 1" between them. Cover and allow to rise for about 1 hour, or until puffy. Sprinkle with additional cheese, if desired. Towards the end of the rising time, preheat the oven to 350°F.
- Bake the rolls for 22 to 26 minutes, or until golden brown. Remove them from the oven, and cool on a rack.
Tips from our Bakers
- To make pesto swirls, substitute 1/2 cup (4 ounces) prepared pesto and 1/4 cup (1 3/4 ounces) grated Parmesan for the onion filling.
- For crustier rolls, bake on a baking stone. Preheat the oven with the stone set on the middle rack. Once the rolls have been cut, put them on a piece of parchment paper, then use a baker's peel to transfer them (and the parchment) to the stone. Bake as directed.