Rosemary Onion Blue Cheese Rolls

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These smelled and tasted delicious! They were great as an accompaniment to dinner and we froze the leftovers to eat later.

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  • 1 tbs butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cup warm water
  • 3 tsp active dry yeast
  • 1 tbs sugar
  • 3 tbs olive oil
  • 3 cups bread flour
  • 2 teaspoons salt
  •  Freshly chopped rosemary to taste (small handful, be generous)
  • 1/2 cup Crumbled Blue Cheese


  • Saute onions and minced garlic in 1 tablespoon butter over medium heat until brown and caramelized, about 8 to 10 minutes. Allow to cool for a few minutes.
  • Pour warm water into a bowl. Sprinkle yeast on top. Add sugar and olive oil, then stir gently with a fork until combined. Set aside.
  • Add the flour, salt, onions, and rosemary stirring gently until dough is combined. (It’ll be sticky)
  • Generously flour a flat surface. Knead dough 15 to 20 times, adding flour generously to make it easier to handle (but still sticky)
  • Drizzle olive oil in a separate bowl, then add your ball of dough, turning to coat. Cover and place in a warm spot for 1 1/2 to 2 hours.
  • Preheat oven to 400 degrees.
  • Divide dough into eight portions, and form each into a rough round shape. Place on a baking mat or parchment paper, then cover with a towel and allow to rise for 15 to 20 minutes.
  • Bake for 18 to 20 minutes or until brown. Brush with butter halfway through baking time.
  • To top with blue cheese, either place crumbled blue cheese on completely baked rolls and allow it to soften naturally, OR remove the rolls with five minutes baking time left, top with cheese, and return to the oven to finish baking and allow cheese to melt.

Recipe from The Pioneer Woman

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