I took a lot of "artistic license" when making rolls with this dough recipe last night. I had some leftover red onion and about 8 scallions in the refrigerator. I diced, sliced and sautéed them in about a tablespoon of bacon grease, because, well, bacon. When the onions were done I dumped them into the dough as it was kneading in the KitchenAid mixer. I had to add about a tablespoon more flour because of the moisture. The dough wanted to slide around the bowl so I used a silicone spatula to keep pressing it against the dough hook. I also took 4 oz. of Seriously Sharp cheddar cheese and cut it into 1/2 inch pieces and dropped it in. After about 5 minutes of kneading I portioned it out into 12 dinner rolls. After about 40 min. rising I brushed them with egg wash and sprinkled with sea salt flakes. Baked for around 25 min. Beautiful! Wonderful flavor! My granddaughter says she hates everything onion, but eats everything in which she doesn't see onions. She came in the kitchen when I took them out of the oven and said "They smell so good! Can I have one?" She let it cool 5 min, tore it apart and ate the whole thing. When she was finished she said "I knowed there was onions in it cause I sawed them, but it was so good I had to eat it anyway." That, my friends, is high praise. Thank you KAF for everything.

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