If you have a party or you just want something savory and special at the same time, these Cream and Onions Rolls are an excellent option to make.
On my first time making these cute breads I wanted to make something like savory croissants but at the same time I felt a little bit concerned about making such a greasy bread. Despite not following any “oil free” diet, I always try to maintain the oil levels low since I’m very prone to headaches.
So I’ve decided to make the roll with a yeast dough and see what results from that, and happens that it turns out to be amazing! Here is how I did:
Cream & Onions Rolls
for the dough:
1.5 Cup of all purpose flour
1 Tsp Dry instant yeast
1/2 Cup water
1 Tbsp vegetable oil
1/2 Tsp sugar
1 Tsp salt
for the sauce:
1/4 Cup Non-dairy Cream cheese
4 Tbsp Unsweetened Plain soy milk
1 Tsp olive oil
1/2 finely diced onion
4 Cloves minced garlic
1/2 Tsp Black pepper
Salt to taste
Making the rolls:
- Mix every dry ingredient in a deep bowl including the yeast. Add the water and oil; mix until you have a sticky dough, not “liquidy” but still a little sticky. Should not be dry, and also you don’t have to knead it at this point only let it rest covered for at least 4 hours or better overnight and during this time the dough will rise.
- Before we put our hands on the dough, lets make the sauce: in a pan at medium high heat place the oil, diced onions and garlic and stir fry for about 2 minutes or until the onion gets translucent.
- Add the soy milk and non-dairy cheese, stirring while it melts, preventing to get burn.
- Add black pepper and salt to taste, remove from the heat and let it cool covered.
- Take the dough from the bowl and place it over a floured surface. Start kneading, use more flour if its needed until you get a soft and “not- so – sticky” dough.
- Divide it into 6 equals balls. Knead a couple of time each ball, cover and let them rest for 10 minutes.
- After that roll each ball into a stripe of 5 to 6 inch (12 -15 cms) long approx. and spread one hipping teaspoon of your onion sauce all over the middle of your stripe. Leave the last inch clean to close it. Roll the dough over itself, finishing on the clean end.
- Place your rolls on a lined baking tray, relatively separated of each other and let them have a second rise for 45 minutes. In the meantime preheat your oven at 350 F.
- After 45 minutes, bake your rolls for about 35 minutes at 350 F. And there you have them, fresh baked onion cream rolls!
As I told you, these rolls are delicious, very soft, creamy and moist inside and even though it have “non – dairy cream cheese” these rolls are way healthier than a croissant, not so decadent but still tasteful and fluffy.
These can be filled in many other ways, I’ve had filled with a mixture of olive oil, garlic cloves and oregano, hummus (roasted red pepper), olives paste, vegan pesto, etc. Also if you are short of time, and still want to make this recipe, you can buy a good already pre made pizza dough in the grocery store, make the sauce and knead the rolls.