Hot Onion Pinwheels

Hot Onion Pinwheels

"Rolls with onions and red pepper."
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Ingredients

2 h 25 m servings 148 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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 minutes, adding more flour as needed.
  2. Transfer dough to a greased bowl and cover with greased plastic wrap. Let rise until doubled, about 1 hour.
  3. Melt 4 tablespoons butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in red pepper.
  4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
  5. Transfer dough to a floured work surface. Pat it into a rectangle; allow dough to rest, covered with greased plastic wrap, for about 10 minutes. Roll dough into a larger rectangle about 1/2-inch thick. Evenly spread onions on dough; roll up from the short end to form a log. With a sharp knife, slice into pinwheels.
  6. Place rolls on prepared baking sheet; let rise a second time, about 30 minutes. Bake in preheated oven until golden brown, about 10 minutes.

Reviews

Read all reviews 9
  1. 9 Ratings

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Most helpful positive review

The end result was really good, however, the recipe itself needed a lot of adjustments. First of all, you have to double the flour. There is no way you can get by with only 2 cups. Also, only...

Most helpful critical review

More flour is definitely needed -- I used almost 4 cups. Any too many onions -- I used 3 and still thought it was too much. Using 1/2 tsp. of the crushed red pepper packs quite a bit of heat -...

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The end result was really good, however, the recipe itself needed a lot of adjustments. First of all, you have to double the flour. There is no way you can get by with only 2 cups. Also, only...

very easy, very pretty. looks like you slaved in the kitchen for hours, they looked very sophisticated on my table. and tasted good, too! I will experiment with other fillings, thanks for the ...

These are excellent

I made these to give this recipe a picture. They are very good. You will need more than 2 cups flour - I added additional flour 1/2 cup at a time, using a total of about 3 1/2 cups. Also - yo...

More flour is definitely needed -- I used almost 4 cups. Any too many onions -- I used 3 and still thought it was too much. Using 1/2 tsp. of the crushed red pepper packs quite a bit of heat -...

The trick to this one is to cook the onions at low heat for a long time until they are dark golden, sweet and caramelized! They make a delicious filling that way and you will be surprised at how...

These are quite tasty little rolls! The dough was one of the easiest doughs I have made yet. It was easy to roll out and rose beautifully. The end product was perfect. I served them alongsid...

I didn't have dry milk powder so I used about 3/4 cups of water and a 1/4 cup of milk. I also ended up adding 4cups of flour which was a bit too much - dough was a little tough. I used 3.5 sma...

I made these for Thanksgiving last year and plan to make them again. This year I will try to make them vegan.

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