I’m serving lots of soups and salads this month because they are so welcome when the weather is freezing outside and because it’s an easy way to cut back on the calorie packed foods we gobbled up last month. I usually slice up a baguette or make a batch of biscuits to serve along side but my creative juices were flowing and a tasty yeast bread sounded good with the very simple chicken noodle soup that was on the menu. I searched through my DAILY BREAD board on Pinterest and couldn’t decide so I visited my friends at KING ARTHUR FLOUR to see what recipes they had to offer. I wanted something savory, not sweet, and when I saw this recipe for CHEESE AND ONION SWIRLS I knew I found “the one.”
I loved the idea of a savory version of our favorite cinnamon rolls and this recipe didn’t disappoint. The dough is light and tender and was very easy to work with. I made the cheese and onion filling in the recipe but other ingredients would work too…like pesto for instance. I didn’t have the Pizza Seasoning called for so I made my own blend of a few herbs and spices. I used the KAF Vermont cheese powder but you can find similar cheese products in your grocery store if you don’t have this product. I think grated cheddar cheese would be yummy too. I used the dried onions that the recipe called for but next time will saute my own. The recipe suggests baking the rolls on a pizza stone if a crisper crust is desired. And their recommendation to cut the filled and rolled dough with dental floss instead of a knife is genius…. no squished or misshapen rolls here.
I placed the sliced rolls of dough on a piece of parchment paper to let them rise a second time. When they were ready to bake I used my BAKER’S PEEL to slide the rolls and parchment onto the preheated stone.
Savory cinnamon rolls is a new concept in my house and my first thought each time I looked at them was that they need frosting. Ha…I don’t think so! It is fun to serve something new with old standby recipes. And I know my family enjoyed it too. I hope you will give it a try.
- ⅓ cup dried minced onions
- ⅓ cup hot water
- 1 tablespoon Pizza Seasoning
- ½ cup Vermont cheese powder
- 1 tablespoon soft butter
- 1 large egg
- ¾ cup warm water
- 2 teaspoons instant yeast
- 3 tablespoons soft butter
- 1½ teaspoons salt
- 3 cups King Arthur Unbleached All-Purpose Flour
- ¼ cup Baker’s Special Dry Milk
- 2 to 3 tablespoons shredded mozzarella or Parmesan cheese
- To make the filling: Soak the minced onions in ⅓ 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.