Studio 5 - Weekdays at 11am on KSL 5

Swiss Onion Ring

By Brenda Hopkin - Lion House Bakery

Swiss Onion Ring

Ingredients:

  • 2 c. shredded Swiss cheese
  • 6 T. butter, melted
  • ½ c. finely chopped green onion or ¼ c. chopped yellow onion
  • 2 T. poppy seeds
  • ¼ t. salt
  • 12 frozen rolls, thawed, or 1 recipe dough for Lion House Dinner Rolls prepared through first rise

Method:

Preheat oven to 375 degrees. In a medium bowl, combine grated cheese, butter, onions, poppy seeds, and salt and set aside. Cut thawed rolls in quarters. Arrange half of the dough pieces in bottom of well-greased ring mold or tube pan. Cover dough with half of the cheese mixture. Top with remaining dough pieces. Spread remaining cheese mixture on top. Or, I using dough from Lion House Dinner Rolls, divide dough into 3 sections after first rise. Shape 2 of those sections into 48 small dough balls and use in place of the thawed roll quarters. Cover loosely with plastic wrap and rise until doubled. Bake 18 minutes, cover with foil and bake an additional 3 to 5 minutes. Remove from the oven, loosen edges with a sharp knife, invest pan on a plate, and remove pan immediately. Serve cool or warm.

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