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Cheese & Onion Swirls

Cheese & Onion Swirls

I think I bookmarked these rolls to make when I first saw them on the King Arthur Flour website. Nothing appeals to me so much as cheese and onions combined into roll form. And I already had some of the specialty items required, namely the Pizza Seasoning and Vermont cheese powder. I also had almost a full container of minced onions leftover from topping bagels. So I set out to make some swirls.

Cheese & Onion Swirls

Both the filling and the dough were pretty easy to make. I rolled out the dough, spread in the filling, and rolled it into a log, similar to making cinnamon rolls. Then I cut the dough into 12 pieces with a pizza wheel. The rolls initially looked kind of deformed, but they filled out after the second rise.

Cheese & Onion Swirls

Then I topped them with a little bit of mozzarella cheese and baked them.

Cheese & Onion Swirls

Cheese & Onion Swirls

Cheese & Onion Swirls

These turned out very attractive and tasty. They were almost too strongly flavored for me, and I didn’t even use all of the minced onions. But that being said, I did eat a bunch of them, usually with a bowl of soup to accompany them, but sometimes just as a snack all by themselves.

Cheese & Onion Swirls

From King Arthur Flour

Yield: 12 rolls

1/3 c (2 oz) dried minced onions
1/3 c (2-5/8 oz) hot water
1 tbsp Pizza Seasoning
1/2 c (2-1/4 oz) Vermont cheese powder
1 tbsp (1/2 oz) soft butter

1 large egg
3/4 c (6 oz) warm water
2 tsp instant yeast
3 tbsp (1 1/2 oz) soft butter
1 1/2 tsp salt
3 c (12 3/4 oz) King Arthur Unbleached All-Purpose Flour
1/4 c (1 oz) Baker’s Special Dry Milk
2 to 3 tablespoons shredded mozzarella or Parmesan cheese

To make the filling: Soak the minced onions in 1/3 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.

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