Best 20 Onion Rolls Recipes

ONION POPPY-SEED ROLLS

Steps:

• Follow recipe for challah through Step 3. Roll out dough to a rectangle about 12 by 18 inches. Sprinkle onions, poppy seeds and salt over dough, leaving a 1-inch border.
• Brush border of dough with 2 tablespoons vegetable oil. Roll dough up like a jellyroll. Pinch ends closed.
• Preheat oven to 350 degrees. Grease 12 muffin tins or a baking pan with oil.
• Using a dough cutter, cut dough into at least 12 rounds, and place into tins or pan, cut side on top. Mix egg with a little water, and brush over rolls. Let rise for another 1/2 hour.
• Bake for 20 to 25 minutes or until golden. Remove from oven and serve warm.

ONION ROLLS

Steps:

• Combine warm milk, sugar, salt and butter.
• In a large warm bowl, pour in warm water, sprinkle yeast over the water and stir until dissolved.
• Add milk mixture, onion and 3 cups flour to the yeast mixture.
• Beat until smooth.
• Add enough additional flour to make a stiff dough.
• Turn dough out onto a lightly floured board.
• Knead until smooth and elastic (about 8-10 minutes).
• Place dough in a greased bowl, turning dough to grease the top.
• Cover dough and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).
• Punch dough down and divide into 14 equal pieces.
• Shape pieces of dough into round balls.
• Place dough balls (about 3 inches apart) on greased baking sheets that have been sprinkled with cornmeal.
• Cover and let rise again in draft free, warm place until doubled in bulk (about 1 hour).
• Cut a small"X" into the tops of the rolls with a sharp knife or razor.
• Bake rolls in a preheated 400°F oven for 20 minutes.
• Brush rolls with the egg white/cold water wash.
• Bake rolls 5 minutes longer, or until done.
• Remove from baking sheets and cool on wire racks.
• ***Asan option, you can sprinkle the roll tops with a bit of additional minced onion after they are brushed with the egg white wash.

ONION SANDWICH ROLLS

Steps:

• In a small bowl, combine soup mix, boiling water and butter; cool to 120°-130°. In a large bowl, combine 1 cup flour, yeast and sugar. Add warm water; beat until smooth. Stir in 1 cup flour. Beat in onion soup mixture and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 portions and shape each into a ball. Place on greased baking sheets; flatten slightly. , Place two large shallow pans on the work surface; fill half full with boiling water. Place baking pans with rolls over water-filled pans. Cover and let rise for 15 minutes. , Bake at 375° for 16-19 minutes or until golden brown. Remove from pans to a wire rack.

GREEN ONION ROLLS

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat; saute green onions until tender. Stir in pepper and, if desired, garlic salt. Remove from heat., On a lightly floured surface, roll dough into a 12x8-in. rectangle. Spread with onion mixture. Sprinkle with cheeses., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place in greased muffin cups. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake until golden brown, 18-20 minutes. Remove from pan to a wire rack. Serve warm.

TRADITIONAL FRENCH PISTOLETS - LITTLE ONION AND RYE BREAD ROLLS

Steps:

• To start the dough in the bread machine, add the ingredients in the order posted - except the topping and extra flour for dusting. Put on "dough" setting to mix, prove and rise.
• Pre-heat the oven to 220C/425F/Gas mark 7.
• Once the dough has risen, turn out of the tin on to a floured board and knock back, then knead for a minute or two. Cut into 12 pieces and shape into ovals. Place on well greased and floured baking sheets and cover with oiled cling-film; leave them in a warm place to rise for 30 minutes, or until almost doubled in size.
• Brush the rolls with water and then sprinkle with onion salt or normal salt, before dusting with flour. Using an oiled handle of a wooden spoon, split each roll almost in half lengthways, see photo. Allow to rest for 3 to 5 minutes before baking in pre-heated oven for 15 to 20 minutes. The pistolets should sound hollow when tapped and have a crusty finish. Allow them to cool slightly on a wire rack then serve warm with butter and fillings to taste. These freeze very well.

BACON AND CARAMELIZED ONION ROLLS

Steps:

• Combine water, yeast and sugar in a large mixer bowl. Let stand 5 minutes, until foamy. Add salt, oil and 1 cup flour; beat for 2 minutes at medium speed. Add enough remaining flour to make a soft dough.
• Knead dough on lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place dough in a well greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
• While dough is rising, cook bacon in large skillet until just browned but not crispy. Drain well and crumble or chop into small pieces. Reserve 2 tablespoons bacon drippings in skillet. Add onion and cook over medium heat for 15 to 20 minutes or until onions are lightly caramelized. Add Port wine and cook until very little liquid remains. Set aside to cool.
• Punch dough down. Roll into a 15 x 10-inch rectangle. Spread onions over dough and then sprinkle with bacon and cheese. Roll dough up from long side, jelly roll style. Pinch seams to seal. Cut into 12 equal slices.
• Place each slice in a greased muffin pan, cut side up. Brush with butter. Cover and let rise in a warm, draft free place until nearly doubled, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 to 25 minutes, until golden. Remove to wire rack to cool.

CHEDDAR AND ONION RYE ROLLS

Steps:

• Place the yeast and water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes.
• Add the bread and rye flours, sugar, molasses, oil, and salt. Mix the ingredients together on low speed using the dough hook just until the dough begins to come together (it will look a little rough), about 4 minutes. Increase the speed to medium-high and mix until the dough is smooth, 2 more minutes. Add the cheese and onion and continue to mix on medium speed until the cheese and onions are evenly distributed throughout the dough, about 1 minute.
• Turn the dough onto a lightly floured surface. Knead by hand until the cheese and onions are completely worked into the dough. (The dough will feel rather tight.) Gather it into a smooth ball. Place in a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 1 hour.
• Fold the dough gently over on itself in three or four places, turn the dough out onto a lightly floured work surface, and cut it into 20 equal pieces. Cover the pieces and let them rest until nice and relaxed, about 15 minutes.
• Preheat the oven to 425ºF. Line 2 baking sheets with parchment paper or grease lightly.
• Round each piece of dough into a smooth ball and place in even rows on the prepared baking sheets. Cover and let rise until the dough springs back when lightly touched but does not collapse, 30 minutes.
• Make a small slit down the center of each roll with a very sharp paring knife or a razor blade. Dust the tops of the rolls lightly with rye flour, if desired.
• Bake until the rolls have a golden brown crust and sound hollow when thumped on the bottom, 15-18 minutes. Cool completely on racks before serving. Enjoy!

FRENCH ONION PAN ROLLS

Steps:

• Divide the bread dough into 20 portions; shape each into a ball. In a shallow bowl, combine cheese and soup mix. Place butter in another shallow bowl. , Roll each ball in butter, then in the cheese mixture. Arrange in a greased 13-in. x 9-in. baking dish. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from dish to wire rack. Serve warm.

BONNIE'S SOUR CREAM AND ONION ROLLS

Steps:

• 1. EQUIPMENT: You will need a medium sized mixing bowl, thermometer, and an electric mixer.
• 2. DRY INGREDIENTS: Measure one cup of the flour and put into a medium sized mixing bowl. (you will not use all the flour) Add sugar, onion, salt, baking soda and yeast, stir to mix.
• 3. WET MIXTURE: Blend the cottage cheese, water, and sour cream in a blender until smooth. In a small saucpan, add the cottage cheese mixture and butter. Heat while stirring until the thermometer reads 120 degrees. Remove from heat.
• 4. FIRST RISING: Break the egg into the dry ingredients and beat it with a fork, then add the wet mixture and mix well. Blend with the electric mixer until moist, then beat for 3 minutes at medium speed. Trade your mixer for a wooden spoon and stir in the remaining 1 to 1 2/3 cups of flour by hand to form a soft dough. (When it gets thick, use your fingers) Use the same bowl you mixed it in. Cover with a tea towel and place in a warm place to rise. I use my oven with the light on. Let it rise until doubled in size. about 45 to 60 minutes.
• 5. BAKING SHEET I use a insulated baking sheet with parchment for easy cleanup and best baking results.
• 6. (SECOND RISING: After the dough has risen, uncover and punch it down to remove the air bubbles, and add as little flour as necessary. Turn out onto the bread board dusted with flour, and form into a long log with your hands. Cut it in half, then cut each half in half. Continue until you have 16 uniform pieces. Place on a parchment covered insulated baking sheet. Place in the pre-heated oven (350 degrees) and bake for about 18 to 20 minutes, depending on your oven. Remove the rolls from the oven and butter the tops. Enjoy!
• 7. Cook's Tip: These rolls brown very quickly, so keep an eye on them!

ONION ROLLS - BREAD MACHINE RECIPE

Steps:

• Add water (yes 3/4 cup AND the 2tbs) to the bread machine followed by the lemon juice, sugar, flour, and then the yeast.
• Set bread machine to the dough setting and start the cycle.
• When cycle is done, remove dough onto a lightly floured surface and knead about 5 minutes.
• Using a floured rolling pin, roll dough out into a large rectangle.
• Sprinkle dough with about 3/4 of the onions, reserving some to sprinkle on top later.
• Starting from the side closest to you roll the dough up into a tube shape.
• Slice the dough into 1 inch slices as if you were making cinnamon rolls.
• Place each slice, on it's side, on a greased baking sheet and cover loosely with plastic wrap.
• Allow rolls to rise for about 30 mins or until doubled in size. At this time you can sprinkle the remaining diced onions on the tops of each roll.
• While rising, preheat oven to 400 degrees farenheit.
• Bake about 20-25 mins or until golden brown.
• Cool and enjoy!

ONION & GARLIC ROLLS

Steps:

• In a small bowl, mix onion and water. Let stand 10 minutes or until onion is softened. In a small bowl, dissolve yeast in warm water., In a large bowl, combine milk, wheat germ, oil, honey, garlic powder, salt, onion mixture, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 375°. Bake 15-18 minutes or until lightly browned. Brush rolls with butter; sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted and rolls are golden brown. If desired, sprinkle with parsley. Serve warm.

EASY ONION CRESCENT ROLLS

Steps:

• Unroll crescent dough and separate into triangles. Sprinkle each with about 2 tablespoons onions. Roll up each from the wide end; place on an ungreased foil-lined baking sheet. Curve ends down to form crescents., Beat the egg and water; brush over dough. Sprinkle with remaining onions. Bake at 400° until golden brown, 10-12 minutes. Serve warm.

CARAMELIZED ONION ROLLS WITH HERB BUTTER

Steps:

• Herb Butter.
• Combine in a small bowl, softened butter with 1 tbsp each of finely chopped, fresh parsley and thyme.
• Mix well, cover and refrigerate until needed.
• Dough.
• Combine milk, 1/4 cup butter, oil and salt in pot over medium heat.
• Bring to a boil then remove from heat and cool.
• Pour warm water into small bowl.
• Sprinkle yeast over warm water and let stand 5 minutes, until foamy.
• Add remaining 2 tsps of butter to frying pan and melt over medium low heat.
• Add onions and cook 20 minutes until browned.
• Take pan off heat and cool onions.
• Once the onions are cooled chop and set aside.
• In large bowl whisk together 1 egg, 3 tsps parsley, thyme, milk and yeast mixtures.
• Stir in 3 cups flour until just combined.
• Stir in remaining flour slowly until dough is no longer sticky.
• Knead dough 3-5 minutes on a floured surface.
• Form dough into disk.
• Add half of the chopped onions ontop of the disk.
• Fold disk in half and knead in onions.
• Place in a greased bowl, cover and let rise until doubled.
• (45- 60 minutes).
• Punch down the dough.
• Cut dough in half with knife.
• Cut each piece into four pieces.
• Now cut each piece into thirds.
• You should have 24 pieces when finished cutting.
• Roll each piece into 7" long rope.
• Spiral each rope, pinching the end into the roll to seal.
• (should look like a small danish).
• Place on baking sheet, cover and let rise until almost double in size.
• (20-30 minutes).
• Preheat oven to 375 degrees.
• Lightly beat remaining egg and brush over rolls.
• Top with remaining onion and parsley.
• Bake 18-20 minutes.
• Serve with herb butter and enjoy.

ONION POCKETS ROLLS

Steps:

• 1. Make the dough; In a large mixing bowl or the bowl of your mixer, combine the flour ,sugar and yeast, then mix with a whisk or the flat (paddle) beater at Low (Kitchen Aid 2) speed. Add the warm water,egg and oil mixture at the same time and blend until the dry ingredients are evenly hydrated and the dough forms a shaggy mass, 1 to 2 minutes. Spinkle in the salt and mix for 1 minute longer.
• 2. If kneading by machine: switch to the dough hook and knead on low (KA2) for 8 to 10 minutes. Turn onto a well-floured surface and knead by hand for 30 to 60 seconds.
• 3. If kneading by hand: turn the dough onto a well-floured surface and knead until the dough is smooth and elastic and stretches when pinched and pulled, about 10 to 15 minutes.
• 4. Form the dough into a ball and put it in a lightly oiled mixing bowl, turning it upside down so that there's a thin coating of oil on the top surface. Cover with plastic wrap or a damp cloth and let the dough ferment for 45 to 60 minutes, until doubled in bulk.
• 5. While the dough is fermenting make the onion filling. Add the boiling water to the dried onions and cover with plastic, let sit for 30 minutes. Drain through a strainer and pour out on to a double layer of paper towels and blot moisture out. Combine to onions, the oil, poppy seeds and salt, then mix well. Set aside.
• 6. After dough is fermented and doubled in size, divide into 2 18 oz. pieces, roll into a thick sausage shape and stretch to 12 inches.Cover with plastic wrap and let rest for 15 to 20 minutes to relax the gluten. Ater the resting period, place the first piece of dough on a well-floured surface so that the wide side faces you. Using a rolling pin, roll the dough first from side to side to a width of 18 inches and then roll it lengthwise to about 10 to 12 inches. Brush the top of the dough generously with vegetable oil, leaving about 1/2 in of the edge unoiled. and spread 1/3 of the filling evenly across the upper two-thirds of the dough rectangle. Starting at the edge nearest you, fold the dough in thirds, letter-style, and seal the upper edges by pressing it gently with the heel of the hand. You now have a strip of filled dough approximately 18 inches long and 3 inches wide. Set aside and repeat this process for the second piece of dough. Spread the remaining filling on parchment paper or wax paper and press the dough strip onto the filling so that it adheres to the dough. Turning the strips right side up and cut each into 6 pieces. Put each piece on a piece of parchement paper that you have placed in large cooking sheet or stone, let rise for an additional 45 to 60 minutes. Preheat oven to 350 F and bake, using the top third of the oven for 10 to 12 minutes, until rolls are mottled brown. Let cool on a rack for 10 to 15 minutes and eat warm. Please take pictures, I want to see!!!
• 7. P.S the bottle behind the rolls is the Czech moonshine I spoke of!

ONION DILL PAN ROLLS (BREAD MACHINE)

Steps:

• Put all ingredients in bread machine in order suggested by manufacturer, select dough setting and press start. When complete, turn off the bread machine, remove dough, and turn out onto a floured countertop or cutting board. Gently roll and stretch dough into an 18 inch rope.
• Grease 9x13 pan. With a sharp knife, divide dough into 12 pieces. Roll each piece into a ball. Place in pan.
• Cover and let rise in a warm oven 10 minutes (to warm oven slightly, turn oven on warm setting for 2 minutes, then turn off and place covered rolls in oven to rise. Remove pan from oven to preheat).
• Preheat oven to 350º. Bake 25-30 minutes until lightly browned on top. Remove from oven, cut apart, and serve warm.

ONION CRESCENT ROLLS

Steps:

• In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve yeast in warm milk; add to creamed mixture. Add the onion, salt and 1 cup flour; beat until blended. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends down to form, crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 9-11 minutes or until lightly browned. Remove from pans to wire racks. Melt remaining butter; brush over warm rolls.

SOURDOUGH RYE AND ONION ROLLS (PISTOLET STYLE)

Steps:

• Mix sponge and let ferment overnight at room temp (72F).
• Mix all other ingredients and let sit for 5 to10 minutes.
• Knead for 10 minutes.
• Stretch the dough and fold letter-style from top to bottom and side to side.
• Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
• Divide into 12 even pieces (80 g each) and shape into balls.
• Dust the balls lightly with flour (I use a sifter).
• Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
• Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
• Preheat oven to 375F and bake for 8 minutes then rotate 180°F Bake another 8 minutes or until 200F internally.
• Cool on rack.

BUTTERMILK-ONION PULL-APART ROLLS

Steps:

• Butter a 9-inch cake pan using 1 tablespoon softened butter. Butter a large bowl; set aside. Stir together yeast, sugar, and water in a small bowl; let mixture stand until foamy, about 5 minutes. Stir until dissolved. Stir in buttermilk and egg.
• Mix 2 3/4 cups flour and 1 1/2 teaspoons salt in the bowl of an electric mixer fitted with the dough hook. Make a well in center. Pour in buttermilk mixture; mix to combine. Add 6 tablespoons softened butter; mix on medium-high speed until a soft dough forms, about 10 minutes.
• Scrape dough onto a lightly floured work surface; sprinkle with remaining 2 tablespoons flour. Knead dough until smooth, about 5 minutes. Transfer to buttered bowl. Cover dough with a clean kitchen towel; let rise in a warm place until doubled in bulk, about 1 hour.
• Melt remaining 4 tablespoons softened butter in a large saucepan over medium-high heat. Add onions; raise heat to high, and cook, stirring often, until soft, about 5 minutes. Reduce heat to medium; cook, stirring, until golden brown, about 30 minutes. Stir in nutmeg. Season with 1/2 teaspoon salt. Let cool.
• Punch down dough, and turn out onto a lightly floured work surface. With a lightly floured rolling pin, roll dough into a 17-by-10-inch rectangle, and brush with 3 tablespoons melted butter. Spread onions evenly over dough. Starting on 1 long side, roll dough into a log. Press seam to seal. Cut into about 12 slices, about 1 1/4 inches thick each. Arrange slices, cut sides up, in buttered pan, and brush with remaining 2 tablespoons melted butter. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 minutes.
• Preheat oven to 375 degrees. Bake rolls until golden brown, about 35 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.

SESAME-ONION CRESCENT ROLLS

Steps:

• Pour 1/4 cup warm water into small bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk remaining 3/4 cup warm water, lukewarm milk, 1 egg and sugar in large bowl to blend. Stir in yeast mixture. Add 3 cups flour and stir vigorously with wooden spoon until smooth thick batter forms, about 2 minutes. Cover bowl with kitchen towel; let rest 15 minutes.
• Stir 2 tablespoons oil and salt into batter. Using wooden spoon, mix in enough flour, 1/2 cup at a time, to form firm and nearly smooth dough. Turn dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour if dough is too sticky, about 10 minutes. Form dough into ball.
• Oil large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
• Meanwhile, melt butter in heavy large skillet over medium heat. Add onions and sauté until tender and golden, about 15 minutes. Set aside.
• Punch down dough. Turn dough out onto floured work surface. Divide dough in half. Knead each half into ball. Cover loosely with plastic wrap; let rest on floured surface 10 minutes.
• Using rolling pin, roll 1 dough ball to 14-inch round. Spread half of onions over, leaving 1-inch border. Cut dough round into 8 wedges. Starting at wide end of each wedge, roll up toward point. Place rolls on ungreased heavy large baking sheet, shaping into crescents and spacing evenly. Loosely cover rolls with plastic wrap. Repeat with remaining dough ball and onions. Let rolls rise in warm draft-free area until almost doubled in volume, about 30 minutes.
• Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F.
• Brush rolls with egg glaze. Sprinkle with sesame seeds. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer rolls to racks and cool. (Can be made 2 weeks ahead. Cool completely. Wrap in foil; freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)

FRENCH ONION PAN ROLLS

Steps:

• 1. Divide bread dough into 20 portions, shaping each into a palm-sized ball.
• 2. In a bowl, combine parmesan cheese and dry soup mix.
• 3. Roll each ball in the melted butter, then in the dry mix. Arrange in a greased 13" x 9" x 2" baking pan* (we always use an aluminum pan: do not know how glass would work).
• 4. Cover and let rise in a warm place until double in size, about 45 minutes.
• 5. Bake at 350 for 30 - 35 minutes**, or until golden brown. (we pulled ours out at 25 minutes today; so the time may vary with your oven)