Posted In: Bread, Delish
— Updated — by Julie — 20 Comments
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This recipe has been a family favorite for as long as I can remember. I always use this base recipe for all of my dinner roll recipes. It’s failproof. I caramelized the onions before adding it to the dough because I wanted softenedonions.
You can serve these rolls with a bowl of pasta or make some sliders. These onion rolls are incredibly soft and airy. I can’t wait for you to try them.
The easiest and softest dough ever.
Slather some butter on top for extra yumminess.
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Onion Rolls
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Course: Side
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Rise for: 1 hour hour 40 minutes minutes
Total Time: 40 minutes minutes
Servings: 12 servings
Calories: 267kcal
Author: Julie Maestre
These soft and fluffy pull-apart onion rolls are a game changer. The dough is stuffed and topped with caramelized seasoned onions and baked to perfection!
Ingredients
- 4 cups bread flour
- 2 1/2 tsp dry active yeast
- 1/4 cup warm water
- 1/3 cup sugar
- 4 ounces melted butter
- 1 tsp salt
- 1 egg
- 1 cup hot milk
- 1 yellow onion
- 1 red onion
- 1/2 tsp granulated onion
Instructions
Heat some olive oil in a large skillet over medium-high heat.
Add the onions and cook for 5-6 minutes and season with salt.
In the bowl of a standing mixer, stir the yeast into the warm water ( about 120 degrees and let it sit for about 5-6 minutes.
Once the yeast is nice and foamy go ahead and beat in the hot milk, sugar, melted butter, salt, and egg.
Add the bread flour to the yeast mixture, and knead with the dough hook. Mix for 8-10 minutes until the dough is slightly tacky.
Add the granulated onion and 3/4s of the cooked onions.
Flour your work surface and knead the dough with your hands for a couple extra seconds
Place the dough in a greased bowl, cover and let it sit in a warm place for about an hour or until it doubles in size.
Place the risen dough on your floured work surface and divide the dough into 12 pieces.
Shape the dough pieces into dinner rolls by tucking the edges underneath.
Butter a 9 x 13 baking pan and place the balls of dough spaced a little apart. Cover and let it rise in a warm place for an additional 40 minutes or until doubled in size
Brush the risen balls of dough with the egg wash and top each roll with the remaining onions. Place in a preheated oven at 375 degrees F for 28 minutes or until fully cooked through.
Brush with melted butter and enjoy.
Video
Nutrition
Calories: 267kcal | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 277mg | Potassium: 108mg | Fiber: 1g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 1.3mg | Calcium: 38mg | Iron: 0.5mg
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Reader Interactions
Comments
Jessica saysI have been making these hamburger bun size since we locked down last march for anytime we have BBQ or hamburgers I’m now too spoiled to ever go back to store bought.
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- Gloria says
Hi Julie, I made your soft onion rolls and they were the BOMB. The recipe was easy using my new KitchenAid appliance with the dough hook kneading the dough 8 min as you suggested. The bread was soft and a great balance of taste not sweet at all. The only thing I had to adjust was temperature down to 365 degrees and shorten the time to 20 mins instead of 28 mins; then baking it in a glass dish worked for me; because, the first batch I tried my non stick (all-clad) and it over cooked the bread came out like a hamburger bun hard at the bottom but they were still eatable. Again great recipeReply
- Laura says
I have been looking for an onion roll recipe. I found it. As one person commented, they make great buns. So I made them bigger and my husband had wonderful sandwiches. This is a keeper! Thanks so much!!Reply
- Julie says
So glad you enjoyed this recipe, Laura! Thanks so much for the feedback xoxo
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- Martin Ruzinsky says
We made these as burger buns and shared with all our neighbors everyone loved them.
Second time we made them we tweeked the recipe by making with half and half instead of milk.
Great roll.Reply
- Julie says
So glad you guys enjoyed these! I’ll give half and half a try next time. Thank you
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- Agnes says
yumm. this recipe turned out great even with ww flour. I would just reduce the sugar a bit. My daughter loved it!!!
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- Julie says
So glad it turned out good and very glad your daughter enjoyed them 🙂 Thanks for the comment!
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- Sandy says
Made these the other day they were absolutely delicious. My son told me I never need to make any other kind of dinner rolls as they can never stand up to these.
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- Julie says
Nothing makes me happier! So glad you guys enjoyed these 🙂
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- Michael says
I’ve made these twice in the last 2 weeks. They are PHENOMENAL!!Reply
- ilene says
Please confirm that there are NO eggs in this recipe.
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- Julie says
Hi Ilene, this recipe does require eggs.
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- Cee Carman says
I have been baking for over 50 years and just made these for Easter dinner. The rolls were the best I have ever made! Thank you for this wonderful recipe.Reply
- Julie says
This comment made my day! So glad you enjoyed them 🙂
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- Stephanie Riley says
I made this and sadly they did not turn out. The rolls were very dense. What am I doing wrong? Please help!Reply
- Julie says
Sorry to hear that. Was the dough slightly sticky or was it dry?
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- Stephanie Riley says
Sorry Julie! It was my yeast! Your recipe is awesome! I should have proof check my yeast. Used new yeast and it is fine. Thank you for your recipe! - Julie says
Thanks, Stephanie! Well, that was a good learning experience at least lol. I’ve made that mistake before.
- kathleen says
i would like to try your delishes recipes.
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