Total Time
3hrs 10mins
Prep 2 hrs 30 mins
Cook 40 mins

Recipe source: Martha Stewart Living

Ingredients Nutrition


  1. Butter a 9-inch round cake pan and set aside.
  2. Butter a large bowl and set aside.
  3. In a small bowl combine yeast, sugar and water. Let mixture stand 5 minutes or until foamy and then stir until dissolved. Stir in buttermilk and egg.
  4. In a large mixing bowl combine 2 1/4 cups flour and 1 1/2 teaspoons salt. Make a well in the center of the dry ingredients and pour in buttermilk/yeast mixture, stirring to combine. Stir in 6 tablespoons softened butter and mix on medium high speed using dough hooks on an electric mixer for 10 minutes or mix by hand with a wooden spoon until a soft dough forms.
  5. Put dough on a floured board and sprinkle with remaining 2 tablespoons flour. Knead until smooth (5 minutes).
  6. Transfer dough to the buttered bowl and cover with plastic wrap and/or a damp towel. Let rise until double (1 hour).
  7. Slice 1 1/2 pound of the onions into 1/4-inch slices and chop the remaining 1/2 pound onions.
  8. Melt remaining 4 tablespoons butter in a large saucepan over medium high heat. Add onions, raise heat to high, and cook, stirring for 5 minutes or until onions are soft. Remove from heat. Stir in nutmeg and 1/2 teaspoon salt. Let cool.
  9. Punch down dough and turn onto a floured board. Roll dough into a 17x10-inch rectangle and brush with 3 tablespoons melted butter. Spread onions over dough.
  10. Starting at one long edge, roll dough into a log, pressing seam to seal.
  11. Cut into 12 slices.
  12. Arrange slices, cut side up, in the prepared pan and brush with 2 tablespoons melted butter. Cover with plastic wrap and let rise for 1 hour or until doubled.
  13. Preheat oven to 375°F.
  14. Bake rolls for 30-40 minutes or until golden brown.
Most Helpful

Oh my these are good! I did cut down on the butter a bit and substituted olive oil for some of the butter in the dough. It's a lovely dough to work with and rolling and cutting is very simple. The result is a beautiful, very aromatic pan of rolls with a nice crust on top and soft and chewy insides. Thanks, Ellie!

Chef Kate January 20, 2006