Buttery Onion Pull-Apart
Prep Time: 15 min.
Bake Time: 30-35 min.
Servings: 12
Difficulty: Beginning
Butter, onion, basil and garlic make this bundt a beautiful and savory table delight.
Ingredients
24 Rhodes Dinner Rolls, dough thawed but still cold
1 cup chopped sweet onion
1/2 cup butter, melted
4 cloves garlic, minced
2 tablespoons chopped fresh basil
1/2 teaspoon garlic salt
Instructions
In a small bowl combine all ingredients but the rolls. Cut each roll into fourths. Dip each roll piece into mixture. Place rolls in a bundt pan sprayed with non-stick cooking spray. Pour any remaining butter mixture over rolls. Cover with plastic wrap and let rise until double in size or nearly to top of pan.
Remove wrap and bake at 350 degrees F 30-35 minutes. Cover with foil the last 10 minutes of baking. Immediately after baking, invert on a serving platter.
Hope
I’m confused. the directions say to cut each roll into fourths & dip into the onion, butter, garlic & basil mixture; but the video leaves the rolls whole putting half in pan covering with half of butter mixture then repeating with remaining rolls & butter mixture. Which is the correct method?
Debbie from Rhodes
I’m so sorry that you were confused by that. The video was an older one and we changed it so there was more of the buttery, oniony topping throughout the pull-apart. Either way would really work but you’ll get more of that flavor if you cut the rolls.
Sorry to confuse you. We are taking the video off and maybe we’ll do a new one! Thanks for noticing and letting us know!
Sue
I know it depends on room temperature, but about how long does it take these rolls to thaw so they can be cut and also, how long for them to double in size?
Debbie from Rhodes
The warmth of where the rolls are rising really is the most important factor in the rising time. I would guess that the rolls would thaw in approximately an hour and then it would take 1-2 hours to rise. Also the freshness of the yeast is a big factor too. So check the “best buy” date. The farther out that date is the fresher and more active the yeast is. And they will raise faster. We are making product today that will have a “best buy” date 9 months from now. Hope that helps you!
Dee Lynn
Can you use the white bread dough for this recipe?