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Ingredients
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1 ½ (.25 ounce) packages active dry yeast
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1 cup warm water (100 to 110 degrees)
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1 tablespoon white sugar
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1 teaspoon salt
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1 tablespoon butter, room temperature
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1 tablespoon dry milk powder
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2 cups all-purpose flour
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1 egg, beaten
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4 onions, thinly sliced
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4 tablespoons butter
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½ teaspoon crushed red pepper
Directions
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Dissolve yeast in warm water with 1 tablespoon of sugar. Combine 1 teaspoon of salt, 1 tablespoon butter, 1 tablespoon powdered milk, and 2 cups all purpose flour. Stir in beaten egg and proofed yeast water. Mix and knead for 10 minutes, adding more flour as needed.
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Transfer dough to a greased bowl and cover with greased plastic wrap. Let rise until doubled, about 1 hour.
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Melt 4 tablespoons butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in red pepper.
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
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Transfer dough to a floured work surface. Pat it into a rectangle; allow dough to rest, covered with greased plastic wrap, for about 10 minutes. Roll dough into a larger rectangle about 1/2-inch thick. Evenly spread onions on dough; roll up from the short end to form a log. With a sharp knife, slice into pinwheels.
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Place rolls on prepared baking sheet; let rise a second time, about 30 minutes. Bake in preheated oven until golden brown, about 10 minutes.
Nutrition Facts (per serving)
148 | Calories |
6g | Fat |
21g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 148 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 3g | 16% |
Cholesterol 28mg | 9% |
Sodium 240mg | 10% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 4g | 7% |
Vitamin C 3mg | 3% |
Calcium 24mg | 2% |
Iron 1mg | 7% |
Potassium 114mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.