Cheese and Onion Swirls
  • ⅓ cup dried minced onions
  • ⅓ cup hot water
  • 1 tablespoon Pizza Seasoning
  • ½ cup Vermont cheese powder
  • 1 tablespoon soft butter
  • DOUGH:
  • 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
  1. 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.
  2. To make the dough: Whisk together the egg and warm water.
  3. 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.
  4. 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.
  5. Turn the dough out onto a lightly greased work surface or silicone rolling mat.
  6. Pat, then roll the dough into an 18" x 10" rectangle.
  7. Spread with the onion mixture, leaving 1" free of filling along the long edge farthest from you.
  8. Starting with the long edge closest to you, roll the dough into a log, pinching the seam closed.
  9. Cut the log into 12 slices.
  10. 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.
  11. Bake the rolls for 22 to 26 minutes, or until golden brown. Remove them from the oven, and cool on a rack.
Recipe by Wives with Knives at