Onion Rolls Recipe

Fluffy and savory onion rolls that melt in your mouth, perfect for any meal! These rolls are enriched with sautéed onions, a touch of sweetness, and topped with poppy or sesame seeds for extra flavor. We love pairing these onion rolls with a holiday ham.

Baking these onion rolls is straightforward and can be done dairy free.

Onion Rolls Recipe Ingredients

Sautéed Onions:

• 2 tablespoons margarine or unsalted butter
• 2 medium yellow onions, peeled and finely diced
• 2 pinches of salt

Dough:

• 1 cup (240 ml) warm water (110–115°F / 45°C)
• 2½ teaspoons fast-acting dry yeast
• 1 teaspoon sugar
• 3½–4 cups (420–480 g) bread flour, as needed
• 3 tablespoons honey or ¼ cup (50 g) sugar
• 2 large eggs, beaten (reserve 1 tablespoon for egg wash)
• ¼ cup (60 ml) extra virgin olive oil or vegetable oil
• 1¼ teaspoons salt
• 1 teaspoon onion powder

Topping:

• 2 teaspoons poppy seeds or sesame seeds
• ½ tablespoon melted margarine or olive oil, for brushing

Instructions

1. Prepare the Sautéed Onions:

1. Melt the margarine in a frying pan over medium heat.
2. Add the diced onions and 2 pinches of salt. Sauté for about 4 minutes, stirring occasionally, until softened and translucent.
3. Reserve ¼ of the onions for topping. Continue cooking the remaining onions for another 3–4 minutes until golden brown. Set aside to cool.

2. Make the Dough:

1. In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5–10 minutes until the yeast becomes foamy.
2. Add 3½ cups of bread flour, honey (or sugar), eggs (reserve 1 tablespoon), olive oil, salt, and onion powder. Mix at low speed until the dough starts to come together.
3. Let the dough rest for 15 minutes to allow the flour to hydrate.

3. Knead the Dough:

1. Gradually add more flour, 2 tablespoons at a time, until the dough is soft and slightly sticky. Knead the dough for 5 minutes.
2. Add the cooked onions (excluding the reserved portion) and knead until they are evenly incorporated, about 5 more minutes.
3. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.

4. Shape the Rolls:

1. Preheat the oven to 400°F (200°C).
2. Punch down the risen dough and transfer it to a floured surface. Divide it into 16 equal portions.
3. Shape each portion into a smooth roll, tucking the edges underneath. Place the rolls, seam side down, on a parchment-lined 9 x 13-inch (23 x 33 cm) baking pan.
4. Cover with a towel and let the rolls rise for another 30 minutes, until puffy.

5. Add Toppings and Bake:

1. Brush the tops of the rolls with the reserved beaten egg.
2. Sprinkle with poppy or sesame seeds and the reserved sautéed onions.
3. Bake for 20 minutes, or until golden brown and the bottoms sound hollow when tapped.
4. Brush the freshly baked rolls with melted margarine for a glossy finish.

Serving Suggestion:

Enjoy these onion rolls warm with a pat of butter or alongside soups and stews for a hearty meal.

Notes:

• Ensure your water is not too hot, as it may kill the yeast.
• These rolls can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.

Onion Rolls Recipe

We love baking these rolls during the holidays and serving them along side a holiday ham or roasted turkey. They are delicious fresh and last several days (if you can stand not eating them). If you enjoy this recipe you may also enjoy our other baking recipes. We love cinnamons and caprichos too.