- 2 1/2 teaspoons dry active yeast
- 1/4 cup warm water
- 1/3 cup sugar, divided
- 1/2 cup melted butter
- 1 teaspoon salt
- 1 egg
- 1 cup hot milk
- 4 cups flour
- 2 yellow onions (can use 1 yellow and 1 red)
- In a large skillet heat olive oil over medium heat.
- Add chopped onions and cook for 5-6 minutes and season with salt.
- In a large bowl add yeast, warm water and a 1/2 teaspoon of the sugar. Let the mixture bubble and foam before proceeding (3-5 minutes).
- Once the yeast is nice and foamy stir in the hot milk, melted butter, salt, egg, and remaining sugar.
- Add the flour and knead the dough for approximately 8 minutes until slightly tacky.
- Add 3/4's of the cooked onions. Knead for an extra minute or two.
- Lightly grease the bowl and let dough rise covered with a towel or lightly greased plastic wrap until doubled. About an hour, depending on the warmth of your kitchen.
- Turn the dough onto a lightly floured surface and divide into 12 equal pieces.
- Shape the dough into balls by tucking the dough underneath.
- Butter or line with parchment paper a 9 x 13 inch baking pan and place the balls of dough spaced a little apart in 4 rows of 3.
- Cover and let rise for an additional 40 minutes or until doubled in size.
- While rising, preheat oven to 375°F.
- Brush risen balls of dough with an egg wash and top each roll with the remaining onions.
- Bake for 24 minutes or until fully cooked through.