Swiss Onion Dinner Rolls
These cheesy rolls loaded with onions only need a green salad to make a terrific light lunch or dinner.
Recipe information
Yield
makes 24 rolls
Ingredients
For the Filling
Preparation
Step 1
Prepare the Basic Sweet Dough. Cover and refrigerate for 2 to 24 hours or up to 4 days.
Step 2
In a medium skillet, melt the butter, add the onions and nutmeg, and sauté until the onions are soft, 5 to 7 minutes. Grease 24 muffin tins and set aside.
Step 3
Divide the refrigerated dough in half and roll each into a rectangle that is 1/2 inch thick (about 12 × 16 inches). Spread each rectangle with 1/4 cup of the Parmesan, 1 cup of the Swiss cheese, and 1/2 of the onion mixture. Roll each rectangle from the long end. Seal the seam and cut into 1-inch pieces. Place them cut side down into the greased muffin tins; cover loosely with plastic wrap and allow to rise for 45 minutes to 1 hour or until about doubled.
Step 4
Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 375°F. Bake on the center rack for 15 to 20 minutes, until golden brown. Remove the rolls from the tins and cool on a wire rack.
