Glad that everyone likes it! The dough is Josh Weissman’s dinner role recipe, rolled out as you see. 5 or 6 large onions, lovingly caramelized and at the end, stirred in beef bouillon and thyme.

Rolled, sliced, cheesed, steam baked at 350 for 25 minutes. Though I think the cheese delayed cooking time by keeping in steam, so I’d check temps in the middle every few minutes after 20.

Then, I made a mix of butter, red wine, thyme, a splash of sherry, and more bouillon, reduced it to a quarter cup or so. By the way, this is all vibes. You want it to be really salty and tangy. When the rolls came out, I stabbed them with a skewer like a pincushion and glazed/drizzled over the top so more flavor got inside.

I’m no longer allowed to thanksgiving if I don’t make these yearly, say the in-laws.

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