Onion-Buttermilk Pinwheels Recipe

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Onion-Buttermilk Pinwheels
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Ingredients
12
Count
Nutrition
7996
Calories
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Ingredients:

Directions:

  1. In a medium bowl, mix the yeast, sugar and water; let stand for 5 minutes. Mix in the buttermilk and eggs. In a large bowl, whisk 5 cups of the flour with 2 teaspoons of salt. Make a well in the center of the flour; add the buttermilk mixture. Stir with a wooden spoon until nearly blended; beat in the 1 1/2 sticks of softened butter until a soft dough forms.
  2. Scrape the dough onto a work surface sprinkled with the remaining 3/4 cup of flour. Knead until smooth, 3 minutes. Transfer the dough to a lightly oiled bowl, cover and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
  3. Meanwhile, melt 3 tablespoons of the butter in a large saucepan. Add the onions and cook over high heat, stirring, until softened, 7 minutes. Reduce the heat to moderate and cook, stirring occasionally, until golden, 20 minutes; add a bit of water if the onions stick. Stir in the nutmeg and cloves. Season with salt. Transfer to a bowl to cool.
  4. Butter two 9-inch round cake pans. Melt the remaining 3 tablespoons of butter. Turn the dough out onto a lightly floured surface, punch it down and divide in half. Roll 1 piece of the dough out to an 8-by-16-inch rectangle; a long side of the rectangle should be facing you. Keep the other piece covered. Spread half of the onions all over the dough to within 1-inch of the top. Starting at the bottom edge, roll as tightly as possible into a cylinder. Pinch the edge to seal, then brush with half of the melted butter. Cut crosswise into 12 slices, wiping the knife after each slice. Arrange the rolls, cut side up, in 1 of the pans, 9 around the outside and 3 in the center. Wipe the work surface and repeat with the remaining dough, onions and melted butter. Cover the rolls with plastic; let rise until almost touching the rims of the pan, about 1 hour.
  5. Preheat the oven to 425°. Brush the rolls with the egg white. Bake for 35 minutes, or until risen and golden on top. Let cool in the pans for 5 minutes, then turn out onto a wire rack. Serve hot or at room temperature.
  6. Make Ahead: The baked rolls can be wrapped in foil and stored at room temperature for up to 2 days. Reheat in a 350° oven, then unwrap and bake until slightly crusty. Alternatively, freeze for up to 1 month. Thaw before reheating.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7995.94 Kcal (33477 kJ)
Calories from fat 3439.67 Kcal
% Daily Value*
Total Fat 382.19g 588%
Cholesterol 898.33mg 299%
Sodium 19907.59mg 829%
Potassium 4186.82mg 89%
Total Carbs 1007.66g 336%
Sugars 102.48g 410%
Dietary Fiber 112.78g 451%
Protein 158.13g 316%
Vitamin C 68mg 113%
Vitamin A 2.3mg 75%
Iron 56.7mg 315%
Calcium 3362.2mg 336%
Amount Per 100 g
Calories 226.04 Kcal (946 kJ)
Calories from fat 97.24 Kcal
% Daily Value*
Total Fat 10.8g 588%
Cholesterol 25.4mg 299%
Sodium 562.78mg 829%
Potassium 118.36mg 89%
Total Carbs 28.49g 336%
Sugars 2.9g 410%
Dietary Fiber 3.19g 451%
Protein 4.47g 316%
Vitamin C 1.9mg 113%
Vitamin A 0.1mg 75%
Iron 1.6mg 315%
Calcium 95mg 336%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 191
    Points
  • 213
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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