Yields:
12 Servings
Difficulty: Medium
Prep Time: 4 Hr
Cook Time:
25 Mins
Total Time:
4 Hr 25 Mins
These savoury swirled buns are soft fluffy with a delicious swirl of caramelized onions and gruyere cheese. Optional extra grated cheese on the top helps to boost the cheesy flavour.
Ingredients
Adjust Servings
-
For the Dough
- For the Filling
- To Finish
Instructions
-
Prepare the Dough
- These savoury swirled buns are soft fluffy with a delicious swirl of caramelized onions and gruyere cheese. Optional extra grated cheese on the top helps to boost the cheesy flavour.
- Add remaining milk, flour, eggs, sugar, yeast, butter, and salt. Using the dough hook, mix until dough is combined and pulls away from the side of the bowl, about 2-3 minutes.
- Once the dough has come together, increase the speed to 4 and mix until the dough is smooth and elastic, about 5-10 minutes more. Spray a large bowl with cooking spray and add your dough. Spray the top of the dough and cover with plastic wrap. Let rise in a warm environment until doubled in size about 2 - 2 1/2 hours. Prepare the Filling
- In a large saucepan, heat butter and oil over medium heat until butter has melted.
- Add sliced onions and salt. Cook, stirring frequently until onions have softened.
- Reduce the heat to medium-low and continue to cook until onions have reduced in volume and are caramel in colour, about 45 minutes. If you start to get too much solid material on the bottom of the pan, add 1 tsp of water and stir to liquify the residue.
- Once onions have caramelized, stir in the balsamic vinegar to deglaze the pan. Transfer to a bowl and stir in the chopped thyme. Let cool to room temperature. Roll and Shape the Buns
- Turn the dough out onto a lightly floured counter. Lightly flour the top and roll to a rectangle that is about 1/4 inch/1 cm thick. Brush the surface of the dough with the melted butter. Sprinkle the surface of the dough with the caramelized onions and gruyere cheese, leaving a 3/4 inch/2 cm border at the top. Beginning with the long edge nearest you, tightly roll the dough into a cylinder. Press the seam to seal the dough and roll the dough seam-side down. Using a serrated knife, cut the cylinder into 12 equal pieces. Place the pieces cut side down in your prepared pan in 4 rows of 3. Cover the pan with plastic wrap.
- Let dough rise for 8-12 hours in the fridge then remove from fridge and let rise for 1-2 hours until puffy. OR, let rise in a warm environment until the buns are puffy and touch each other, about 1 - 1/2 hours.
- Preheat the oven to 350F/180C.
- Remove the plastic wrap and place the pan in the oven. Bake until golden brown and the internal temperature of the dough reads 180F/82 C about 25-30 minutes. If desired, add 1/4-1/2 cup shredded gruyere over top during the last few minutes of baking.
- Once baked brush the tops of the buns with 2 tbsp melted butter. Let cool at least 10 minutes before removing from the pan and serving.