4 tablespoons butter

3 cups sweet onion, chopped (2 medium size onions)

¼ cup firmly packed dark brown sugar

¾ cup old-fashioned rolled oats

1 ½ cups hot water (120-130 degrees)

1, .75 ounce packet Fleischmann’s Active Dry Yeast

4-4 ½ cups King Arthur All-Purpose Flour

2 ¾ cups smoked gouda cheese, shredded on the large holes of a box grater

1 teaspoon salt

2 teaspoons olive oil (for the bowl)

1 egg, lightly beaten

2 ½ teaspoons everything bagel seasoning


Melt the butter in a large skillet over medium high heat.  Add the onions and cook until they are soft and translucent, stirring frequently, about 4-5 minutes.  Put half of the onions in the bowl of a stand mixer and set the other half aside for when you assemble the rolls.

Add the brown sugar and the oats to the stand mixer bowl with the onions.  Stir in the hot water and let this mixture sit until it reaches 115-120 degrees, stirring occasionally.  When the mixture comes to temperature, sprinkle the yeast over the top and stir once with the dough hook attachment.  Let stand until foamy, about 5 minutes.

Add 3 cups of flour to the bowl and turn the mixer on low speed (2).  When the dough starts to come together, add another half cup of the flour, 1 cup of the shredded gouda cheese, and the salt.  Continue mixing, gradually adding more flour until the dough pulls away from the sides of the mixing bowl.  Let the mixer knead the dough for 8 minutes, dusting with flour occasionally if the dough begins to stick to the bottom of the bowl.

Turn the dough onto a lightly floured countertop and knead for 5 more minutes by hand, adding as much of the remaining flour as necessary to form a smooth, elastic dough, that springs back when poked with your finger.  The dough will be slightly tacky.  Drizzle a large clean bowl with the 2 teaspoons of olive oil.  Form the dough into a ball and place it in the bowl.  Turn the dough in the bowl to coat with the oil and cover the bowl with plastic wrap.  Let the dough rise for 1 hour in a warm place until doubled in bulk.

Punch the down and knead briefly for 1 minute.

Lightly flour your countertop and roll the dough into a 12″ x 18″ rectangle.  Spread the remaining cooked onions evenly over the dough followed by the remaining 1 ¾ cups of the shredded gouda.

Starting on the long side, roll the dough tightly, jelly-roll style, forming an 18” long ‘log’.  Pinch the end of the dough together to seal, and place the dough ‘log’, seam-side-down, on the counter.  Using a serrated knife, cut the roll into 12 even pieces (rounds) by cutting the log in half, then each half in half, and each of those quarters into 3 equal pieces.

Coat a 9” x 13” baking dish with non-stick spray.  Place the rolls into the pan, side by side, cut-side-up.  Using a pastry brush, coat the tops of the rolls with the beaten egg and sprinkle the everything bagel spice all over.  Cover the pan loosely with plastic wrap.  Let rise for 1 hour.

Preheat oven to 375 degrees.  Uncover the rolls and bake for 25-30 minutes until golden brown and cooked through and fluffy in the center.  Remove and cool for 15-20 minutes.  DEVOUR!!  Sooooo Gouda!!!

Yield – 12 rolls


You May Also Like...







Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00