A.a.c. Roll Recipe
Make A.a.c. Roll Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling (A.A.C. — Avocado, Aged Cheddar, Caramelized Onions)
Assembly & Finish
Method
Dough
- 1
Mix dry ingredients
In a large mixing bowl or the bowl of a stand mixer, whisk together 4 cups all-purpose flour, 2 tsp instant yeast, 2 tbsp granulated sugar, and 1 tsp fine sea salt.
- 2
Warm liquids
Warm 1 cup whole milk and 1 cup water until about 105–115°F (40–46°C). Combine the warm milk and water. Add 4 tbsp melted unsalted butter and 1 large egg; whisk lightly to combine.
- 3
Form dough
With mixer on low (dough hook) or using a wooden spoon, slowly add the wet ingredients to the dry mix until a shaggy dough forms. Increase speed to medium and knead for 6–8 minutes until dough is smooth, slightly tacky, and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.
- 4
Filling (A.A.C. — Avocado, Aged Cheddar, Caramelized Onions)
- 5
Caramelize onions
While dough rises, heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-low heat. Add 2 thinly sliced yellow onions and 1 tsp kosher salt. Cook slowly, stirring occasionally, until onions are deeply golden and soft, about 25–30 minutes. Add 1 tsp brown sugar and 1 tsp balsamic vinegar in the last 3 minutes to deepen flavor and deglaze. Remove from heat and let cool to room temperature.
- 6
- 7
Grate cheese
Grate 1.5 cups aged sharp cheddar and set aside. Keep refrigerated until ready to assemble so it doesn’t clump.
Assembly & Finish
- 8
Punch and divide
Once the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions (about 80–90 g / ~3 oz each). Shape each portion into a ball by folding the edges underneath and rolling on the counter to form a smooth top.
- 9
Fill rolls
Flatten each dough ball into a roughly 4-inch disk. Place about 1 tbsp caramelized onions in the center, 1–2 tbsp grated aged cheddar, and about 1–2 tbsp mashed avocado. Fold dough edges up and around the filling, pinching to seal. If preferred, you can form as a half-moon or roll rather than fully enclosed bun; in that case, distribute fillings evenly across the surface and roll to enclose.
- 10
Second rise
Place filled rolls seam-side down on a parchment-lined baking sheet, 1–2 inches apart. Cover loosely with lightly greased plastic wrap or a towel. Let rise at room temperature until puffy, about 30–45 minutes.
- 11
Egg wash and bake
Preheat oven to 375°F (190°C). Brush each roll lightly with egg wash (1 beaten egg with 1 tbsp water). Sprinkle with 1 tbsp sesame seeds and a light pinch (about 1/2 tsp total across all rolls) of coarse sea salt if desired. Bake for 16–20 minutes, until tops are deep golden brown and internal temperature reaches about 190°F (88°C).
- 12
Finish and serve
Remove rolls from oven and transfer to a wire rack. Let cool 8–10 minutes before serving so avocado filling firms slightly. Serve warm or at room temperature as a lunch roll special.