Onion rolls are so soft, fluffy and packed with buttery sweet onion flavor. Make these scrumptious bread rolls in the traditional way or try a French onion variation with cheese. Enjoy these with soup, as a snack or make sandwiches. These aromatic rolls are a real treat!
Melt butter in a cast iron skillet over medium-high heat. Add diced onions and 2 pinches of salt. Sauté for 4 minutes until softened and translucent. Reserve ¼ of onions for later. Cook remaining onions for another 3-4 minutes until they have some color but aren't burnt. Let cool and set aside.
Make Dough
In the bowl of a stand mixer, fitted with a dough hook, pour warm milk (125° Fahrenheit) and sprinkle yeast, followed by sugar. Let it rest in a warm place until the yeast foams up, about 5 to 10 minutes.
Add 3½ cups bread flour, honey, eggs, extra virgin olive oil, salt, onion powder, and pepper. Mix at low speed until it forms a sticky mass, then let it sit for 15 minutes to allow the flour to absorb the moisture. Tip: Scrape down the bowl as needed.
Add bread flour gradually, 2 tablespoons at a time, allowing it to absorb the liquid. Knead the dough at medium speed for 5-10 minutes until it's slightly tacky, soft, and pulls away from the bowl.Tip: Check for gluten formation with the window pane test. If not, knead some more time.
Add the sautéed onions and incorporate into the dough at low speed, about 1 minute.
Place the dough in a greased bowl, cover, and let it rise in a warm place until double in bulk, about 1 hour or more.
Shape Rolls
Preheat the oven to 400ºF.
After the dough has doubled in size, punch it down and transfer to a floured surface. Divide it into 16 pieces and shape into smooth rolls, tucking loose ends underneath and sealing them well.
Line a 9 x 13 baking pan with parchment paper, arrange the rolls smooth side up, spaced apart. Cover with oiled cling wrap or a moist kitchen towel and let them rise in a warm place until doubled in size, for about 30 minutes.
Topping and Bake
Whisk half an egg and brush it on top of the rolls. Sprinkle reserved sautéed onions and poppy seeds. Bake until the rolls are golden brown on the top and sound hollow when tapped on the bottom, about 20 minutes. Brush with melted butter or herb-spice oil (below) and serve immediately.
Herb-Spice Oil (Optional)
Combine extra virgin olive oil, dried herbs, red pepper flakes and salt. Brush rolls with herb oil and sprinkle with parmesan cheese.
Optional Variation: French Onion Cheese Filling
Use half the dough for this variation or double the filling ingredients.
Roll out the dough into a 6x16 inch rectangle. Brush with olive oil and sprinkle grated gruyere cheese, thyme, and parmesan cheese (optional) evenly.
Starting from the longer end of the rectangle fold over and seal the edges by pinching them. Cut into 8 portions of 2-inch width using a pizza wheel or sharp knife.
Place the rolls in a parchment paper-lined 9-inch cast iron skillet or round pan, spaced apart. Cover and let them rise in a warm place until double in size, for about 30 minutes or more.
Whisk half an egg and brush it on top of the rolls. Sprinkle reserved sautéed onions and poppy seeds. Bake until the rolls are golden brown on the top and sound hollow when tapped on the bottom, about 20 minutes. Brush with melted butter, sprinkle with thyme, and serve immediately.
Notes
Warm milk to 120-130°F for rapid rise yeast and 110°F for active dry yeast, following the yeast package instructions.
Onion Powder or Dried Onion Flakes: Use this to enhance onion flavor.
Tips for Success:
Ensure the yeast has foamed up well before adding other ingredients.
Allow enough time for the dough to double in size during the first and second rise in a warm environment.
For better rising, place the dough or rolls in an unheated oven with a pan of hot water on the rack below, but not too close to the dough.
Optional Healthy Additions: 2 tablespoons flaxseed meal, wheat bran or oat bran. Alternatively substitute ⅓ flour with whole wheat flour
Make 2 variations by dividing the dough into two halves. Make one plain and the other with cheese filing.
Make Ahead: You can cook the onions ahead. Make dough, let it rise, deflate and refrigerate. Let it come to room temperature before shaping the rolls and baking.
Storage: Wrap cooled rolls in paper towels and pack in plastic bags. You may store at room temperature for up to 4 days.
Freeze: Pack the bread rolls in freezer-safe bags and freeze for 2 months. Thaw and warm it up in oven or toaster oven.
Nutrition facts based on plain onion roll.
Check blog post above for more tips, variations, and FAQs, etc.