Surviving or thriving? That’s today’s question. And, either answer is okay with me. We’re all trying desperately to do our best. Does that feel not good enough? It is.
So, we decided to make cinnamon rolls, hold the cinnamon. They’re filled with butter, cheese, onions, and then slathered in some melted cream cheese. It’s a good look that I’m not in the least bit upset about.
Bruce is wild. I mean, using me as a jungle gym WILD. I’m loving it. His little body has turned into a mini cat. His little kitten snout is no longer rounded but protruding and he gets the cutest little ferocious hunting eyes right before he pounces. He still loves sleeping, on my face preferably. But, the one thing he absolutely cannot get enough of is jumping into all of my photoshoots. I try. I really try to get him to stay off the table but I’m afraid the consequences are severe.
We’re all still learning.
The good news is that Bruce has rave reviews when it comes to these tender rolls. They go great with a spaghetti dinner, a runny-egg-breakfast, a “bring a side” party.
These rolls are thriving, even if we aren’t. Even if we’re just one more round of dry shampoo away from a breakdown. We’ll make Cheesy Onion Rolls instead.
Cheesy Onion Rolls
A chewy soft dough rolled with butter, onion, cheese, and a sprinkling of nutmeg. Topped with melted cream cheese.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 12 1x
Ingredients
|| Dough ||
2 cups whole milk
½ cup oil
2 tablespoons sugar
2 1/2 teaspoon active dry yeast
6 cups all-purpose flour, divided
½ teaspoon salt
– butter or baking spray for coating pans –
|| Filling ||
½ cup butter, room temperature
2 cups cheese of preference, cheddar, Monterey jack etc.
½ cup red onion, chopped
½ teaspoons freshly grated nutmeg
Chive blossoms, optional
8 ounces cream cheese
Instructions
In a saucepan over medium heat, warm the milk, oil, and sugar together until the mixture reaches 110 degrees. Take off the heat and sprinkle the yeast on top. Let sit for 5-10 minutes for the yeast to foam.
In a standing mixer with a hook attachment, add in the flour and the yeast mixture. Knead for about 5 minutes on medium speed. Cover the dough and let rise for about 1 hour on the counter.
Turn out the dough onto a well-floured surface, roll out to a 20 x 12-inch rectangle. Spread the butter evenly from edge to edge. Sprinkle the cheese, onion and freshly grated nutmeg. Roll the dough from long end to long end. Cut off the edges and continue to cut the dough making 12 equal rolls.
Place into a well-greased 9×12 dish, cover and let proof for 15 minutes.
Preheat the oven to 375 degrees.
Place the rolls in the oven for 18-20 minutes or until the tops start to turn golden brown.
Melt the cream cheese and spread across the rolls.
Notes
Best to serve warm and the day of.
