There’s something magical about warm, freshly baked bread. But when you elevate that bread with the rich flavors of caramelized onions, miso, and butter, you get a truly fantastic flavor combination. These Caramelized Onion Miso Butter Sourdough Rolls are the perfect combination of savory umami, sweet depth, and that beloved tang of sourdough. Whether served alongside dinner or having with a cup of coffee, they’re sure to impress.
Why this flavor combo is so wonderful:
When you combine caramelized onions with miso butter, you create a flavor profile that’s both comforting and complex. The caramelized onions bring a natural sweetness that balances perfectly with the salty umami of miso. Add in a hint of butter for richness, and you’ve got a filling that can take any bread to the next level.
The tangy, slightly chewy texture of sourdough acts as the ideal backdrop for these bold, savory flavors. The bread is hearty enough to hold up to the rich filling, while its airy, light crumb ensures it doesn’t overwhelm the other tastes.
How to Make Caramelized Onion Miso Butter Sourdough Rolls
- Prepare the dough:
Mix together all the dough ingredients and knead until a smooth and elastic dough forms. Cover and let the dough rise for 3 hours. - Caramelize the Onions:
Start by heating some olive oil in a skillet over medium heat. Add your diced onions with a pinch of salt, and cook, stirring occasionally, until the onions become golden and tender. This should take about 10-15 minutes. Once they’re golden, add the butter and cook further until the onions turn a rich, deep brown—about 10 more minutes. Add the miso paste, and mash everything together until evenly combined. Set aside to cool slightly.
3. Shape the rolls:
Divide the rested dough into two even pieces. Roll each piece into a long strip, about 8-10 inches in length. Spread a generous amount of the caramelized onion miso butter on each strip, leaving about 1 inch at the edges free of spread for sealing. Carefully roll up the dough and pinch the ends to seal.
4. Rise overnight:
Cover the shaped rolls with plastic wrap and allow it to proof in a cool place (about 65-70F) for 8-10 hours.
5. Bake:
Preheat the oven to 425F. Bake the proofed dough for 25 minutes or until the rolls have expanded and reached a golden brown.
Looking for more overnight sourdough recipes? Check these out:
- Rustic Overnight Sourdough Bread Rolls
- Kimchi Cheese Rolls (Sourdough or Yeasted)
- Overnight Sourdough Cream Cheese Stuffed Bagel Bites
- Easy Overnight Sourdough Focaccia
Caramelized Onion Miso Butter Sourdough Rolls
Equipment
- mixing bowl
- baking pan
- parchment paper or baking mat
- plastic wrap
- skillet
Ingredients
Bread Dough
- 25 g sourdough discard
- 90 g water
- 3 g salt
- 150 g bread or all purpose flour
Filling
- 1 tsp olive oil
- 1/3 cup diced onions
- pinch salt
- 2 tbsp butter
- 1 tbsp miso
Instructions
- Mix together all the dough ingredients and knead until a smooth and elastic dough forms. Cover and let the dough rise for 3 hours.
- Meanwhile, prepare the filling: Heat olive oil in a skillet over medium heat and add the diced onions with a pinch of salt. Cook, stirring occasionally, until the onions turn golden and soft. Add the butter and continue cooking, stirring frequently, until the onions are deeply caramelized and rich brown. Stir in the miso paste and mash everything together until fully combined and smooth. Set aside and allow it to cool completely.
- Divide the rested dough into two even pieces. Roll each piece into a long strip, about 8-10 inches in length. Spread a generous amount of the caramelized onion miso butter on each strip, leaving about 1 inch at the edges free of spread for sealing. Carefully roll up the dough and pinch the ends to seal.
- Place the rolls spiral side up on a baking pan. Press each dough down to flatten. Cover with plastic wrap and allow it to proof in a cool place (about 65-70F) for 8-10 hours.
- Preheat the oven to 425F. Bake the proofed dough for 25 minutes or until the rolls have expanded and reached a golden brown.
