Cheesy Caramelized Onion, Pesto, and Sundried Tomato Buns
Author: 
Recipe type: Yeast Bread
Serves: 12
 
Ingredients
  • FILLINGS
  • ½ tsp coconut oil
  • 2 medium sweet onions, finely sliced
  • ¼ cup jarred sundried tomatoes, finely chopped
  • 3 tbsp pesto
  • 3 cups shredded mozzarella cheese
  • DOUGH
  • 1 cup almond milk
  • 1 tbsp honey
  • 2 ¼ tsp traditional yeast (1 8g package)
  • 1 cup oat flour
  • 1 ¼ to 1 ¾ cup all purpose flour
  • ½ tsp salt
  • ¼ cup coconut oil, melted and slightly cooled
  • EGG WASH
  • 1 egg + 1 tbsp almond milk
  • Garlic powder, freshly cracked black paper, grated parmesan cheese
Instructions
  1. Heat ½ tsp coconut oil in a skillet. Once hot, add sliced onion and sauté over medium heat until translucent. Turn the heat down to medium-low and allow to cook until caramelized, stirring occasionally. Onions should be brown and very soft.
  2. To make the dough, warm almond milk and honey in microwave for about 1 minute, or until warm to the touch but not scalding. Stir in the yeast and allow it to bloom for 10 minutes. Activated yeast should be foamy.
  3. Mix oat flour, 1¼ cup all purpose flour, and salt briefly in stand mixer to roughly combine.
  4. Pour the melted coconut oil and activated yeast into the bowl of the standing mixer containing the dry ingredients.
  5. Mix on low speed until a thick and sticky dough forms. Increase to medium speed and knead the dough with the dough hook attachment for 5 to 7 minutes or until a soft dough forms and begins to gather around the hook. Add up to ½ cup more of all purpose flour after 2 minutes if dough still looks too wet. Finished dough will partially wrap around the hook and still be sticky. Avoid over-kneading for soft and fluffy bread.
  6. Oil a large mixing bowl and transfer the dough into the oiled bowl. Turn the dough a few times to coat the surface of the dough with oil. This will prevent it from sticking as it rises. Cover the bowl with plastic wrap and store in a warm place and draft-free place (such as a microwave that isn't turned on) to allow dough to rise for 1 hour, or until doubled in size.
  7. Preheat oven to 350⁰F.
  8. Once dough has expanded to twice its initial size, punch the dough and turn out onto a floured surface. Roll into a ½ inch thick rectangle
  9. and spread generously with pesto. Scatter sundried tomatoes evenly over pesto. Then, top with caramelized onions and shredded cheese.
  10. Starting from the shorter edge, roll tightly into a jelly roll. Slice into 1½” thick rounds using a bread knife or dental floss and arrange on a lined cookie sheet. Cover loosely with plastic wrap or a tea towel and let the dough rise again in a warm place for 30 to 40 minutes.*
  11. Whisk together the egg and almond milk for the egg wash. Brush the tops and sides of each roll with egg wash and sprinkle with garlic powder, black pepper, and parmesan cheese. Bake at 350⁰F for 25 to 30 minutes or until golden brown. Cool for at least 10 minutes before enjoying!
Notes
*Overnight option: Once arranged in a baking tray, seal tightly with plastic wrap and refrigerate overnight.
Recipe by Radiant Rachels at https://radiantrachels.com/cheesy-caramelized-onion-pesto-sundried-tomato-buns/