Whole Wheat Rosemary Caramelized Onion Rolls

These Whole Wheat Rosemary Caramelized Onion Rolls are soft and delicious. A super simple whole wheat dough studded with caramelized onion and fresh rosemary. They’re perfect whether served with a cozy weeknight dinner or holiday meal. Yields 12 servings.

I’m a sucker for rolls.

Back when my metabolism was working for me, I used to eat my weight in dinner rolls. Ah, the good old days. Now I have two, maybe three and leave it at that. But all bets are off when it comes to these. caramelized onion rolls. I first made this recipe years ago, like 14 years ago! I was apart of this Project Food Blog challenge and the theme was “Dinner Party” and made these rolls to go with a braised venison stew. To save time, you can prepare them the day/night before, reheated them in the oven the next day and they were still perfectly soft and flavorful

TO Make This Whole Wheat Rosemary and Caramelized Onion Bread You Will Need:

• unsalted butter (softened) – Lends fat and flavor while softening the onions and tenderizes the dinner rolls.
• olive oil – Also lends fat and flavor while softening the onions.
• yellow onion – Chose a large onion so you have plenty once caramelized. If using smaller onions use 2 to 3.
• garlic – Adds distinct punchy flavor.
• rosemary (fresh) – Adds a fresh pine-like or woodsy flavor with notes of  lemon, pepper and sage.
• brown sugar – Helps feed the yeast and lends flavor to the dough.
• whole milk – Helps to yield a tender crumb.
• active dry yeast – Lends flavor and helps baked goods rise.
• whole wheat flour – Lends structure and adds subtle earthy flavor and mouthfeel.
• unbleached bread flour – Has higher protein that all-purpose flour which lends better texture and chew.
• kosher salt – Enhances the flavors in the recipe.
• egg – Adds richness and  moisture and enhances the overall flavor and texture of the rolls.
• milk – Use for brushing before baking.
• butter (melted) – For brushing after baking.
• flaky sea salt – For sprinkling after baking. (optional)

Make The Caramelized Onions:

In a skillet, add 1 tablespoon butter and 1 tablespoon olive oil with 1 diced large yellow onion.

Stir and cook over medium to medium-low heat until deeply golden and caramelized. About 35 minutes.

Add in 2 tablespoons minced fresh rosemary and 2 small minced cloves of garlic.

Stir and cook for 2 minutes, then set off to the side to cool a bit.

Make The Dough:

Heat 1 cup of whole milk over medium-low heat until very warm (100-110°F).

In the bowl of your stand mixer, fitted with the dough hook, add 2 tablespoons light brown sugar and pour in the warm milk.

Sprinkle in 2 teaspoons active dry yeast.

Stir and let sit for 5 to 10 minutes or until the mixture is frothy.

To the yeast mixture add 1-3/4 cups of both whole wheat flour and unbleached bread flour, 1 teaspoon fine salt, 1 large egg and the caramelized onion and rosemary mixture.

Stir on medium-low speed until it resembles a shaggy dough. It should be pretty sticky at this point.

With your mixer on low speed, drop in the little cubes of butter until mixed in. Then repeat this step adding a few more cubes of butter at a time until incorporated.

Increase the speed of your mixer to medium and mix for 6 minutes. The dough should easily pull away from the sides of the bowl.

Rising The Dough:

Shape the dough into a ball and place in a large, greased (I use olive oil) bowl.

Cover with a clean towel and let rise for 1 hour.

After 1 hour it should have doubled in size.

Grease a 10 x 15 or 8 x 12 jelly roll pan.

Press out the air in the dough by punching it down.

Shape the dough into a 12-inch log and cut into twelve 1-inch pieces.

Shape each piece into a tight ball.

Place on the prepared pan and repeat with the remaining pieces of dough.

Cover with a towel and let rise for 45 minutes.

Meanwhile preheat your oven to 375°F (or 190°C).

Bake The Rolls:

After 45 minutes they should double in size.

Brush the tops of the rolls with 1 to 2 tablespoons milk and bake on the middle rack of your preheated oven for 18 to 20 minutes.

Or until the tops are golden brown. Brush with 1 tablespoon melted butter and sprinkle with flaky salt if desired.

How To Store Whole Wheat Rolls:

Remove rolls from pan and transfer to a wire rack once out of the oven to avoid moisture build up. Allow the rolls to cool completely and store in either an air-tight container or ziplock bag.

How long will Whole Wheat Rolls Last?

If stored properly, homemade dinner rolls will last 2 to 4 days.

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Enjoy! And if you give this Whole Wheat Caramelized Onion and Rosemary Rolls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on October 26, 2010 and has been updated with clear and concise instructions, new photography and helpful information.