Potluck Stamp of Approval: Shallot Rosemary Rolls

This recipe came to me from my dear friend Christine and her blog, Beans and Letters.  I slightly modified her recipe for Onion Rolls to include shallots since as I talked about in my Ingredient Spotlight, I love everything about shallots!  These make a perfect sweet and savory roll that would be a great addition to any potluck, as well as many dinners.

Shallot Rosemary Rolls — modified from Beans and Letters

• dough for 1 pizza
• 2 Tbs butter + 3 Tbs melted butter
• 2 large shallots, finely diced
• 2-3 Tbs fresh rosemary, finely chopped
• 8 oz neufchatel cheese, room temperature

Preheat oven to 375 degrees.

Heat a medium saute pan and melt 2 Tbs butter.  Cook diced shallots for 2-3 minutes.  Add rosemary and cook for another minute or two until mixture is fragrant and the shallots are translucent.  Set shallot mixture aside to cool.

Roll out dough on flat surface into a large rectangle shape.

Spread the neufchatel cheese onto the dough in a even layer covering the entire surface, including the ends.

Sprinkle the shallot mixture all over the cheese evenly.

Roll the dough like you would making cinnamon rolls.  Start with the long side furthest from you and roll towards you, making sure to keep everything even.

Place rolled dough seam side down and cut into 1 to 1 1/2 inch sections.

Place the rolls on their sides, almost touching, in a buttered 9 x 13 baking dish. Cover with a clean dish towel and let rise for 30 minutes.

Remove the towel and brush the melted butter on the tops of the rolls.

Bake for 30 to 35 minutes, or until golden brown.

 

 

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