Hot Onion Pinwheels Best Dishes

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Hot Onion Pinwheels

"Rolls with onions and red pepper."

Ingredients :

1 half (.25 ounce) packages energetic dry yeast
1 cup warm water (100 to a hundred and ten ranges)
1 tablespoon white sugar
1 teaspoon salt
1 tablespoon butter, room temperature
1 tablespoon dry milk powder
2 cups all-reason flour
1 egg, beaten
four onions, thinly sliced
4 tablespoons butter
half teaspoon beaten red pepper

Instructions :

Prep : 45M	Cook : 12M	Ready in : 2H25M

Dissolve yeast in warm water with 1 tablespoon of sugar. Combine 1 teaspoon of salt, 1 tablespoon butter, 1 tablespoon powdered milk, and 2 cups all purpose flour. Stir in beaten egg and proofed yeast water. Mix and knead for 10 mins, adding greater flour as wished.
Transfer dough to a greased bowl and cover with greased plastic wrap. Let upward push until doubled, approximately 1 hour.
Melt 4 tablespoons butter in a skillet over medium warmness. Stir in the onion; cook and stir till the onion has softened and grew to become translucent, approximately 5 minutes. Reduce warmth to medium-low, and keep cooking and stirring until the onion may be very smooth and dark brown, 15 to twenty mins greater. Stir in red pepper.
Preheat oven to 350 tiers F (one hundred seventy five degrees C). Lightly grease a baking sheet or line it with parchment paper.
Transfer dough to a floured work floor. Pat it into a rectangle; permit dough to rest, protected with greased plastic wrap, for about 10 mins. Roll dough into a larger rectangle about half-inch thick. Evenly unfold onions on dough; roll up from the fast cease to form a log. With a pointy knife, slice into pinwheels.
Place rolls on prepared baking sheet; allow upward push a 2nd time, about half-hour. Bake in preheated oven until golden brown, about 10 mins.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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