I love onion rolls, they are by far one of my favorite breads. There are two major types of onion rolls. The first is the Miami onion roll, with is a cross between a roll and a stuffed bread. Where the onion is not incorporated in the dough but, caramelized in the middle as a thin filling. The second is an Onion roll, which is a dinner roll type dough with onions integrated into it. Either is good for me, but both take a larger amount of time then somedays I have. So I tinkered around and came up with the cross between the two using Bisquick. In end end you get a magical roll that is quick, sweet, savory, flaky, and most importantly delicious!
Makes 7-8 rolls
Full time 25-30 minutes
You will need:
1 large and 1 small onion finely diced, roughly 1 1/2 cup
2 1/4 cup Bisquick
2/3 cup plus 1/2 tbsp milk
2 tbsp olive oil
1 tbsp sugar
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp salt
Let us begin:
In a sauté pan heat olive oil over medium high heat.
Once heated add in onions, salt, and sugar.
Allow onions to cook until nicely browned, roughly 8 minutes. Stirring occasionally.
Once browned remove from heat and let rest 2-3 minutes.
While these rest preheat your oven to 450. If your using a cast iron biscuit pan put it in the oven during the preheat stage to get it ready.
Pour Bisquick into a large mixing bowl. Along with garlic powder and pepper.
Once onions have rested, add them to the Bisquick.
Stir onions to completely coat with Bisquick.
Add in milk.
Stir to form a slightly sticky dough.
If using cast iron pan, carefully retrieve from oven and spray lightly with cooking spray.
If not spray a baking sheet lightly.
Divided dough into 7(for cast iron) or 8(for cooking sheet.
Bake in oven for 10 minutes or until they begin to golden.
Remove from oven and let set 3-5 minutes before serving, enjoy!