Pinwheel Onion Rolls
- By: Marie Nightingale
1 tablespoon (15 mL) canola oil
1 tablespoon (15 mL) butter
4 medium onions, thinly sliced
1 1/2 teaspoons (7 mL) salt
2 cups (500 mL) all-purpose flour
3 teaspoons (15 mL) baking powder
1/4 cup (50 mL) cold butter
2/3 cup (150 mL) milk (plus more, if needed)
spreadable cream cheese, such as herb-and-garlic flavour
freshly ground black pepper
1 tablespoon (15 mL) milk
In a large skillet or saucepan, heat the oil; add butter and let it melt. Add onions and 1/2 teaspoon (2 mL) of the salt. Sauté for 5 to 8 minutes, or until translucent and golden in colour; do not brown. Set aside to cool.
In large bowl, sift together remaining 1 teaspoon (5 mL) salt, flour and baking powder. Using a pastry blender or two knives, cut in the 1/4 cup (50 mL) butter, until mixture is the consistency of coarse cornmeal. Make a well in the centre and add milk all at once, lightly tossing in from the sides with a fork until dough comes together in a ball. If mixture is too dry add more milk, 1 tablespoon (15 mL) at a time, until all of the flour is moistened and the dough is soft and smooth.
Turn dough out onto a lightly floured surface and roll into a 12-inch (30 cm) square. Spread entire surface with cream cheese, then top with cooled onions. Roll up as for a jelly roll. Place on foil wrap and chill for at least 2 hours. Cut roll into 15 slices 3/4 inch (2 cm) thick. Place flat-side down on a greased baking sheet.
Top each roll with a grind or two of pepper. Beat egg with milk and brush over rolls. Bake at 400°F (200°C) for 20 minutes. Serve warm. Makes 15 rolls.
Note: These rolls can be made ahead and frozen, unbaked and wrapped tightly in foil. Defrost only enough to slice and bake as above.