Count on these buttery, pillowy rolls stealing the show at your next holiday meal.
We love them to sop up gravy and serve as a vehicle for butter.
They’re also excellent slider rolls, perfect for next-day turkey sandwiches slathered with mayo andcranberry sauce.
Photo:Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chelsea Zimmer
Or, you might bake these rolls a few weeks ahead and freeze them.
Heat 2 tablespoons oil in a large skillet over medium.
Let cool for 10 minutes.
Christopher Testani
Mix the dough and let it rise.
Place milk and 1 teaspoon sugar in a large bowl.
Sprinkle with yeast and let stand until foamy, 5 to 10 minutes.
Whisk in eggs, 4 tablespoons butter, and remaining 1/4 cup sugar and 2 1/2 teaspoons kosher salt.
Add flour and 3/4 of onions (about 1 cup).
Stir with a spatula until a sticky dough forms.
Brush top of dough with remaining 1 tablespoon oil.
Shape the rolls and let them rise.
Coat a 13-by-9-inch baking pan with cooking spray.
With well-floured hands, form dough into 15 (about 3-ounce) balls.
Place in prepared pan, spacing evenly.
Sprinkle with remaining onions.
Cover pan loosely with plastic wrap.
Bake the rolls.
Preheat oven to 400F.
Brush dough with remaining 2 tablespoons butter.
(Tent with foil if tops of rolls brown too quickly.)
Sprinkle with flaky sea salt.
Let cool in pan for 5 minutes.
Variations
Christopher Testani
Not into caramelized onions?
2,000 calories a day is used for general nutrition advice.
