Caramelized Onion Pretzel Rolls With Caraway Seeds Recipes

CARAMELIZED ONION AND CARAWAY SODA BREAD

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onions, garlic, and bay leaf; sauté until onions are deep golden, about 25 minutes. Cool slightly. Discard bay leaf. Puree onions in processor. Position rack in center of oven; preheat to 350°. Line baking sheet with parchment paper. Sift flour, sugar, baking soda, cream of tartar, and salt into large bowl. Stir in caraway seeds. Make well in center of flour mixture. Whisk buttermilk and yogurt in small bowl. Add buttermilk mixture and pureed onions to flour mixture; stir until dough begins to come together. Turn dough out onto lightly floured surface; knead gently until dough is almost smooth, about 2 minutes. Shape dough into 6" diameter by 2½" high round. Using sharp knife, cut deep cross in top center of dough round, cutting through to bottom of dough round without cutting through outer edges. Dust top of dough lightly with additional flour. Bake bread until light brown and crusty on outside and loaf sounds hollow when tapped, about 55 minutes. Transfer bread to rack and cool completely.

SODA BREAD WITH CARAMELIZED ONION AND CARAWAY

Steps:

• Preheat oven to 350 degrees.
• In a large non-stick skillet over medium heat saute the onions, garlic and bay leaf for about 25 minutes. The onions will turn a deep golden color.
• Cool the onion mixture slightly, discard the bay leaf, and puree the onions in a blender.
• Position an oven rack in the center of the oven. Line a baking sheet or cookie sheet with parchment paper.
• Sift the flour, sugar, baking soda, cream of tartar and salt into a large mixing bowl. Stir in the caraway seeds.
• Make a well in the center of the flour mixture. Whisk the buttermilk and yogurt in a small bowl. Add the buttermilk, yogurt and onions to the flour. Stir together only until mixed. DO NOT overstir.
• Turn dough out on a lightly floured board and knead until dough is smooth, about 2 minutes.
• Shape the dough into a 6-inch diameter by 2 1/2-inch-high round.
• Place dough on the baking sheet. If desired, using a sharp knife, cut a deep cross design in the top center of dough.
• Dust the top of the dough with a light dusting of flour.
• Bake the bread for approximately 55 minutes or until light brown and crusty on the outside. The loaf is baked thoroughly when you hear a "hollow" sound when tapped on top of the loaf.
• Transfer to wire rack to cool.

CARAMELIZED ONION PRETZEL ROLLS WITH CARAWAY SEEDS

Steps:

• Melt butter in a small skillet over med heat. Add onions & 1/2 tsp of the salt; cook until softened & caramelized, 18-20 minutes. Transfer to a small bowl; cool completely. Pour water into the bowl of a mixer with the bread hook & sprinkle in the yeast. Let the mixture rest until it bubbles, 4-6 minutes. Sift together the flour, sugar & remaining 1/2 tsp salt into a large bowl; stir. Add the flour mixture & caramelized onions & mix on the lowest speed until the dough comes together. Increase the speed to med & mix until the dough is elastic & smooth, 6-8 minutes. Grease a large mixing bowl with 1 tsp of the oil. Form the dough into a ball & place in the bowl, gently turning until coated. Cover with a clean, damp towel & let rest in a warm place until the dough rises 1 1/2 times in size, 35-40 minutes. Line a baking sheet with parchment paper & evenly coat it with the remaining oil. Set aside. Transfer the dough to a clean, lightly-floured surface. Punch down the dough & knead until smooth & no longer sticky, 6 to 8 minutes. The dough should spring back when you lightly press it with a finger. Divide the dough into 8 equal pieces, about 4 ounces each, & form into 4" long rolls with slightly rounded, tapered ends. Place the rolls on the prepared baking sheet, making sure there is enough room between each to allow it to double in size. Cut three 1/4" deep diagonal slashes across the top of each roll, then cover with a damp towel and set in a warm place to rise until the rolls almost double in volume, 20-25 minutes. Place one rack on the very top shelf of the oven & another on the bottom shelf. Preheat the oven to 425. Stir together the pretzel salt & caraway in a small bowl. **SEE ABOVE FOR REST OF PREP Served with Sauerkraut & Bratswurst and German Potato & Ham Salad Oct 25, 2014