These cheesy rolls loaded with onions only need a green salad to make a terrific light lunch or dinner.

　　

Ingredients

makes 24 rolls

　　Basic Sweet Dough (page 177)

　　

For the Filling

2 tablespoons butter

　　2 cups chopped onions

　　1/2 teaspoon ground or freshly grated nutmeg

　　1/2 cup freshly grated Parmesan

　　2 cups (8 ounces) shredded Swiss cheese

　　

Step 1

Prepare the Basic Sweet Dough. Cover and refrigerate for 2 to 24 hours or up to 4 days.

　　

Step 2

In a medium skillet, melt the butter, add the onions and nutmeg, and sauté until the onions are soft, 5 to 7 minutes. Grease 24 muffin tins and set aside.

　　

Step 3

Divide the refrigerated dough in half and roll each into a rectangle that is 1/2 inch thick (about 12 × 16 inches). Spread each rectangle with 1/4 cup of the Parmesan, 1 cup of the Swiss cheese, and 1/2 of the onion mixture. Roll each rectangle from the long end. Seal the seam and cut into 1-inch pieces. Place them cut side down into the greased muffin tins; cover loosely with plastic wrap and allow to rise for 45 minutes to 1 hour or until about doubled.

　　

Step 4

Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 375°F. Bake on the center rack for 15 to 20 minutes, until golden brown. Remove the rolls from the tins and cool on a wire rack.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.