French Onion Bread Rolls – Bake from Scratch

Flippantly spray a 12-cup muffin pan with baking spray with flour.

Punch down Do-It-All Dough, and end up onto a calmly floured floor. Roll dough right into a 18×12-inch rectangle with one lengthy facet closest to you.

In a small bowl, stir collectively butter and thyme. Utilizing a small offset spatula, unfold onto dough, leaving a 1⁄2-inch border on lengthy facet closest to you. Unfold Caramelized Onions evenly onto butter combination; sprinkle with 1⁄2 cup (57 grams) cheese. Fold high half down, calmly urgent to stick. Trim quick sides; reduce into 12 equal strips (about 1½ inches every).

Lower 1 strip into 3 equal strands, leaving 1⁄2 inch from the folded finish intact. Braid strands loosely, pinching finish to stick. Fastidiously roll ends of braid underneath to create a knotted roll. Place in a ready muffin cup. Repeated with remaining dough strips. Cowl and let rise in a heat, draft- free place (75°F/24°C) till puffed, 30 to 45 minutes.

Preheat oven to 375°F (190°C).

In one other small bowl, whisk collectively egg and 1 tablespoon (15 grams) water. Utilizing a pastry brush, rigorously brush onto dough.

Bake for 10 minutes. Sprinkle remaining 1⁄2 cup (57 grams) cheese onto rolls, and bake till golden brown and an instant-read thermometer inserted in middle registers at the very least 190°F (88°C), 8 to 10 minutes extra. Let cool in pan for 10 minutes. Serve heat, or take away from pan, and let cool utterly on a wire rack. Refrigerate in an hermetic container for as much as 3 days.