Whole Wheat, Rosemary & Caramelized Onion Rolls

For the onions: Sauté sliced onions and minced garlic in the 1 tablespoon of butter and 1 tablespoon olive oil over medium heat. Cook them until brown and caramelized, about 15 to 20 minutes. Allow to cool for a few minutes.

For the bread: Pour warm water into a bowl. Sprinkle yeast on top. Add the honey and 3 tablespoons of olive oil. Stir gently until combined. Set aside.

Combine flours and salt in a separate bowl. Add to the flour mixture your onions and rosemary. Next pour in the yeast/honey/olive oil mixture stirring gently until dough is combined. (The dough should be sticky!)

Generously flour a flat surface. Knead dough 15 to 20 times, adding flour generously to make it easier to handle. (Keep it sticky, though!)

Drizzle some olive oil into a separate bowl and then add your ball of dough, turning to coat. Cover with a warm damp tea towel and place in a warm spot for 1 1/2 to 2 hours.

Preheat oven to 400 degrees (F). Divide dough into twelve portions, and form each into a round shape. Place on a parchment paper, then cover with a clean towel and allow to rise for 15 to 20 minutes. Bake for 18 to 20 minutes or until brown. Brush with butter halfway through baking time.

Serve with copious amount of yummy butter!