Onion Rolls

Onion Rolls

These pull-apart onion rolls are rich, tender, and flavorful. The recipe for these pull-apart rolls is based on my basic recipe with the addition of caramelized onions, because they have a better flavor and are more tender than raw onions. These are great alone, as sliders, or served with pasta!

How To Perfect The Dough

The dough is easy to make and requires only simple ingredients, but that doesn’t mean you can just mix it up and expect it to work. When making any kind of dough, keep in mind that dough likes to be cozy. To get a good rise, start with warm water and place the dough in a warm area of the house.

My tip if your house is on the cold side is to microwave a mug of water for 2-3 minutes so that it gets nice and steamy inside the microwave, then place the bowl of dough inside. It works every time!

How To Prepare The Onions

Once the onions are chopped, pour oil over them and place them on an unheated skillet. Once the onions are coated with oil, the onion rolls are ready. It is now time to remove around 2-3 tablespoons of the fresh onions and cover the rolls with them.

If you like caramelized onions, you can cook them until almost caramelized, but they won’t work for this since they will fall apart. The onions will continue to cook in the oven, so caramelized ones may overcook or dissolve.

How To Fill The Rolls

When filling the rolls, keep the onion mixture away from any areas of the dough that will be used to attach to the dough. It’s important that the dough sticks to itself when enclosing the onion mixture, as oil will prevent the dough from sticking and creating a nice ball.

How To Shape The Rolls

To make the rolls, divide the dough into equal portions. Roll each into a ball and flatten between your palms or roll them out a bit with a rolling pin. With the remaining dough and onions, place the cooked onions on one part, fold the sides, and roll the dough into a ball. Many people like onion pockets, which involves rolling the dough flat, filling it with onions, then folding it over so the onions are inside.

My Tips For Perfect Onion Rolls

Baking community members are somewhat divided on the subject of keeping ingredients at room temperature. Cakes and muffins behave the same whether they are chilled or at room temperature, so I generally do not follow this rule.

If cold ingredients are added to dough, the temperature will be lowered and the dough will rise even slower. The rolls will have a more pull-apart quality if you bake them in a smaller pan. I baked mine in a 9-inch pan, but you can use an 8-inch pan as well.

Onion Rolls

Time required for preparation: 20 minutes plus inactivity

30 minutes for cooking

9 rolls per serving

Ingredients

The rolls are as follows:

  • Water, lukewarm, 34 cups

  • Yeast, 1 teaspoon

  • Flour, 2 cups

  • The yolks of two eggs

  • Vegetable oil, 2 tablespoons

  • Sugar or honey, 2 tablespoons

  • Salt, 12 teaspoons

For the onion filling:

  • Peeled and finely chopped one large onion

  • Olive oil or plain oil, 12 tablespoons

  • To taste, salt

Instructions

In a bowl, combine water, yeast, and sugar.

After 10 minutes, cover the yeast and let it stand.

The eggs and oil should be whisked in at this point.

The flour and salt should be folded in at this point.

Stir the dough until it comes together.

6. Knead the dough until it is smooth on a floured surface.

The bowl should be covered with plastic foil and placed in a warm place to double in size after 1 hour.

7. Meanwhile, prepare the onions. Combine onions with oil and salt in a skillet. Cook over medium heat until almost caramelized. Reserve 2 tbsp for topping.

As soon as your dough has doubled in size, divide it into 12 equal portions.

Using your hands, flatten each portion and place some of the onion mixture. I usually use a teaspoon.

Roll the dough into a ball by folding the sides over the onion.

Place the dough balls in a parchment-lined 9-inch pan.

Add the reserved onion to the rolls and let them rise for another 30 minutes.

The rolls should be baked for 25-30 minutes at 350°F.

It’s time to serve and enjoy!

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Onion Rolls

The yield is 9 rolls

20 minutes to prepare

A 30-minute cook time is required

A total of 50 minutes have been spent on this.

Delicious rolls filled with flavorful onions and topped with fluffy butter!

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Ingredients

The rolls are as follows:

  • Water, lukewarm, 34 cups

  • Yeast, 1 teaspoon

  • Flour, 2 cups

  • The yolks of two eggs

  • Vegetable oil, 2 tablespoons

  • Sugar or honey, 2 tablespoons

  • Salt, 12 teaspoons

For the onion filling:

  • Peel and finely chop 1 large onion

  • Olive oil or plain oil, 12 tablespoons

  • To taste, salt

Instructions

  1. In a bowl, combine the yeast, sugar, and water.

  2. Give the yeast 10 minutes to stand before using.

  3. Fold flour and salt into eggs and oil.

  4. Cover the bowl with plastic foil and place in a warm spot, for the dough to double in size after 1 hour. Transfer the dough to a floured surface and knead until smooth.

  5. While the onions are cooking, combine the onions, oil, and salt in a skillet. Cook the onions, stirring constantly, until almost caramelized. Reserve 2 tablespoons of the onions for topping.

  6. Once your dough has doubled in size, divide it into 12 portions. Flatten each portion between your hands and place some of the onion mixture on top. I use 1 teaspoon per portion.

  7. Make a ball out of the dough by folding the sides over the onion.

  8. Line a 9-inch pan with parchment paper and arrange the dough balls there.

  9. Top the rolls with reserved onion and let them rise for another 30 minutes.

  10. Preheat oven to 350°F.

  11. Bake the rolls for 25-30 minutes.

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