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Ingredients

Directions

  • In skillet, heat butter. Add onion; cook over medium heat 5 minutes. Reduce heat to low. Sprinkle with 2 teaspoons sugar; cook 20 minutes, until onions are very soft and lightly browned. Remove from heat.

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  • In bowl, combine 1 teaspoon sugar, the water and yeast. Let stand 5 minutes, until foamy, to dissolve yeast.

  • In medium-size bowl, mix 2 cups flour, salt and remaining sugar.

  • Stir buttermilk, butter, onion and flour mixture into yeast mixture. Stir in 1-1/4 cups flour. Knead until smooth and elastic, 5 minutes, adding flour as needed to prevent sticking.

  • Place dough in large greased bowl; turn dough to coat. Cover with clean kitchen towel; let rise in warm place until doubled in volume, 1 hour.

  • Punch down dough. Let rest 5 minutes. Coat 2 large baking sheets with cooking spray. Divide dough into 6 equal pieces. Roll 1 piece into 20-inch long rope. Cut rope into 4 equal pieces. Roll each piece into 8-inch-long rope. Tie each into knot. Transfer knots to baking sheet. Repeat process for a total of 24 rolls.

  • Cover with clean kitchen towels. Let rolls rise in warm place 45 minutes or until doubled in volume.

  • Heat oven to 375°F. Uncover pans. Brush risen rolls with egg white.

  • Bake in 375°F oven 8 minutes. Rotate pans. Bake 10 to 12 minutes, until rolls are lightly browned. Transfer rolls to wire rack; let cool slightly. If baking ahead, warm before serving.

Nutrition Facts

110 calories; 3 g total fat; 8 mg cholesterol; 149 mg sodium. 18 g carbohydrates; 3 g protein;

Reviews

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