Caramelized Onion Cheddar Sourdough Fan Tail Rolls

These sourdough fan-tail rolls combine the rich flavors of caramelized onions, sour cream, and cheddar with a tender, fluffy texture, topped with savory garlic butter. They’re sure to be a hit!

Dough Ingredients:

• 200g (3/4 cup + 2 tablespoons) active sourdough starter (100% hydration)

• 350g ( 3 cups) all-purpose flour, divided

• 45g (3 tablespoons) honey

• 8g (1 1/2 teaspoons) kosher salt

• 1.5g (1/2 teaspoon) garlic powder

• 1g (1/4 teaspoon) baking soda

• 120g (1/2 cup) sour cream

• 85g (6 tablespoons) unsalted butter, melted (for dough)

• 100 g (1/2 cup) caramelized onions (about 1 medium onion, see instructions below)

• 85g (3/4 cup) shredded cheddar cheese

• 1 egg yolk

• 100g (6 1/2 tablespoons) water

Topping Ingredients:

• 57 g (4 tablespoons) unsalted butter, melted

• 1g (1/4 teaspoon) kosher salt

• 1.5g (1/2 teaspoon) garlic powder

Instructions:

1. Caramelize the Onion:

In a skillet, melt 15g (1 tablespoon) of butter over medium heat. Add 1 medium onion (thinly diced) with a pinch of salt. Cook, stirring occasionally, for 20 minutes, or until the onion is golden and caramelized. Set aside to cool.

2. Prepare the Dough:

In a large mixing bowl, combine the sourdough starter, 300g (3 cups) of the flour, honey, salt, garlic powder, and baking soda. Add the sour cream, water, melted butter, caramelized onions, cheddar, and egg yolk. Knead in a stand mixer for about 5-6 minutes. Add additional 50 grams to flour and knead a few more minutes.

4. Transfer to a straight edge container lightly sprayed with oil. Allow to proof 6 hours, or until doubled.

5. Shape the Fan Tail Rolls:

Punch down the dough and roll it out into a large rectangle, about 1/4-inch (0.6 cm) thick. Brush top of rectangle with 2 Tablespoons of the garlic butter mixture with a pastry brush.

6. Cut and Shape Rolls:

Cut the dough into strips about 1-inch wide. I cut my rectangle in the middle horizontally and diagonally, so I had 4 smaller rectangles. I then cut each smaller rectangle into 4 strips. I stacked each of these 4 strips, cut them into 3 stacks, and place each stack into a greased muffin tin. Repeat with remaining dough. I had 12 rolls. Fan out your rolls a bit by separating the dough layers.

7. Second Rise and Bake:

Cover and let the rolls rise for another 1-2 hours, until puffy. Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until golden brown.

8. Add Topping:

Brush the tops of the rolls with remaining melted butter mixture.

9. Cool and Serve:

Let the rolls cool slightly before serving. Enjoy warm!

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