• 
  
  • Our Organic Commitment
  • Our Family Farms
  • Our Company Farms
  • Animal Well-Being
  • 
• 
  
  • Milk & Cream
  • Yogurt
  • Cheese
  • Cottage Cheese
  • Butter
  • Ice Cream
  • Sour Cream
  • Eggs
  • Eggnog
  • 
• 
  
  • Benefits of DHA
  • Why Organic?
  • What Is Organic?
  • Health Benefits
  • 
• 
  
  • Environmental Benefits
  • Farming Practices
  • Certification
  • Try Composting
  • Resource Center
  • 
• 
  
  • Recipes
  • Food Label Demystifier
  • 
• 
  
  • Fun Facts
  • Color
  • Play a Game
  • Activities
  • 
• 
  
  • Kids And DHA
  • Dr. Greene's Corner
  • Organics & Kids Health
  • 7 Steps To An Organic Lifestyle
  • 

Serve these rolls with butter at the holiday table, or team them with cream cheese, veggies and leftover turkey for delicious next-day sandwiches.

Yield: 18 Rolls

Prep time: 50 minutes plus 2-3 1/2 hours rising time

Baking time: 20 minutes

Difficulty Level: Challenging

• 1/2 cup minced onion
• 6 Tbsp. Horizon Organic® unsalted butter, room temperature, divided
• 1/2 cup warm water
• 1 Tbsp. active dry yeast
• 3 Tbsp. sugar, divided
• 1 cup Horizon Organic sour cream, room temperature
• 2 tsp. salt
• 1 Horizon Organic large egg, room temperature
• 1 cup white bread flour (all-purpose may be substituted)
• 1 - 2 cups whole wheat flour
• Melted butter and garlic salt

Melt two tablespoons of the butter in a small skillet. Add the onion and cook, stirring occasionally, until the onion becomes soft and just barely begins to brown. Set aside. Combine the warm water, yeast and a pinch of the sugar in a large mixing bowl and set aside to "proof" for five minutes. (The yeast will dissolve and may become slightly bubbly or foamy). Cut the remaining butter into chunks and combine it with the sour cream. Microwave briefly, until the butter is mostly melted and the sour cream is a bit warm. Add the sour cream mixture, salt, remaining sugar, egg and white flour to the yeast mixture and beat vigorously with a wooden spoon. Add the cooked onions and enough whole wheat flour to make a medium stiff dough.

Turn the dough out onto a floured countertop and knead, adding flour as needed, until smooth, elastic, and no longer sticky. Place the dough in a large buttered bowl, turning once to grease the surface. Cover with a towel and allow to rise in a warm spot until doubled in bulk (one to two hours). The dough is ready when it no longer springs back from a gentle poke.

Punch the dough down and knead briefly. Divide the dough into 18 portions and form into balls, knots or any shape you like. Place the shaped rolls on buttered baking sheets, leaving plenty of room between them. Cover with a clean towel and allow to rise in a warm spot until almost doubled in bulk (45 minutes to 1 1/2 hours).

While the rolls are rising, preheat the oven to 400°F. Just before baking, gently brush each roll with melted butter and sprinkle with garlic salt. Bake for about 20 minutes, until nicely browned. Onion wheat rolls should be eaten the day they are baked, or frozen immediately. Wrapped well, they can be kept in the freezer for up to three months. Thaw at room temperature, then refresh briefly in the oven before serving.

Calories 161; Carbohydrate 19g; Protein 4g; Fat 8g; Saturated Fat 4g; Cholesterol 36mg; Calcium 4% DV; Sodium 374mg