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Whiskey Onion Dinner Rolls

Written by Lyn

Monday, 30 March 2009

Whiskey Onion Dinner Rolls

These rolls go wonderfully with salads, fish & meat dishes as well as pasta and your kitchen will smell great while you're making them.

I use a bread maker to mix and rise the ingredients and then bake in the oven. If you don't have a bread maker you can still make this recipe but it will just take a little more elbow grease.

3/4 Cup water
1/4 + 1/4 Cup whiskey or scotch
1 Egg
3 1/4 Cups bread flour
1/4 Cup sugar
3 Tsp bread yeast
5 Tbsp no salt butter
1/2 Yellow onion finally slivered or diced
Place the following ingredients in your bread maker:

The water, 1/3 cup of the whiskey, egg, bread flour, sugar, yeast and 2 Tbsp of the butter (slightly warmed.)

Set your bread maker to its mix option and turn on.

Meanwhile, heat up one Tbsp of butter and saute the onions and remaining whiskey on low heat until the whiskey is absorbed/evaporated. Pour the onions into the bread maker.

Once your break maker has completed its mix and rise cycles, remove the dough and place on a slightly floured surface and allow to rise while covered with parchment paper for about 30 - 45 minutes.

Once the dough has risen (it will not rise a whole lot since it is still fairly sticky and heavier than your typical dinner roll) cut the dough in half and then roll each half into a long subway style roll and cut into 6 pieces for 12 total dinner rolls.

Place the rolls onto a buttered baking sheet and place in an oven preheated to 350 degrees for 12 - 15 minutes.

Once the rolls have finished baking, remove from oven and place on a wire rack to cool. Melt the remaining two Tbsp of butter and brush onto the rolls to give them a glistening finish.

Sodium Content: Less than 20mg

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