No-Knead Onion Rolls

Today is an exciting day.  We are finally bringing in the first of our Pinot Noir grapes for harvest.  We have been able to hold off picking until now, and have been on red alert so many days before.  We had a very cool season this past year but things have shaped up nicely.  We truly feel 2011 will make some incredible wine.  But with rain in the forecast for this afternoon, today is the day to bring it in.  The rest of the day will be spent carefully sorting fruit and celebrating the bounty of the season.

But right now, all I can think about are these luscious, simple to make rolls.  Wow, what an addition to dinner they were.  Soft and airy, kind of like those King's Hawaiian rolls.  They were gobbled up quickly and rightfully so.  They are beautiful and very appetizing....and taste fantastic!

All I can say is make these...soon.  I have to run, the grapes are calling! It truly is the best time of year!!

No-Knead Onion Rolls
Adapted from Everyday

3 Tablespoons olive oil, divided
3 medium onions, finely chopped
1/4 cup plus 1 teaspoon granulated sugar
Kosher salt
2 0.25 ounce packages active dry yeast
2 large eggs
6 Tablespoons butter, melted, plus more at room temp for the pan
6 cups all-purpose flour, spooned and leveled, plus more for shaping the dough

Heat 2 Tablespoons of the oil in a large skillet over medium high heat.  Add the onions, 1 teaspoon of the sugar, and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown, 15 to 18 minutes.

Place 2 cups warm tap water (105^o to 115^o F) in a large bowl; sprinkle with the yeast and let stand until foamy, 4 to 5 minutes.  Whisk in the eggs, 4 Tablespoons of the butter, the remaining 1/4 cup sugar and a 1/2 teaspoon of salt.  Add the flour and three-quarters of the onions and mix until a sticky dough forms. Brush the top of the dough with the remaining tablespoon of oil .  Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

Butter a 9 x 13 baking pan.  Punch the dough down.  With well-floured hands, form the dough into 16 balls and place in the prepared pan, spacing evenly.  Sprinkle with the remaining quarter of the onions.  Cover the pan loosely with plastic wrap and let rise in a warm place until doubled in bulk, 30 to 40 minutes.

Heat oven to 400^o F.  Remove the plastic wrap and brush the dough with the remaining 2 Tablespoons of butter.  Bake until the rolls are golden, 18 to 22 minutes (tent with foil if tops brown to quickly-I did).  Cool in the pan for five minutes before serving.

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