Onion Rolls (2 Ways)
Serves 16
30 mins prep
20 mins cook
120 mins Resting Time
50 mins total
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!
Sautéed Onions
Dough
Herb Oil Topping (Optional)
Optional Cheese Filling (Quantity for ½ the Dough)
Cook Onions
Melt butter in a cast iron skillet over medium-high heat. Add diced onions and 2 pinches of salt. Sauté for [timer minutes=4]4 minutes[/timer] until softened and translucent. Reserve ¼ of onions for later. Cook remaining onions for another [timer minutes=3]3-4 minutes[/timer] 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 [timer minutes=5]5 to 10 minutes[/timer].
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 [timer minutes=15]15 minutes[/timer] 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 [timer minutes=5]5-10 minutes[/timer] 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 [timer minutes=1]1 minute[/timer].
Place the dough in a greased bowl, cover, and let it rise in a warm place until double in bulk, about [timer minutes=60]1 hour or more[/timer].
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 [timer minutes=30]30 minutes[/timer].
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 [timer minutes=20]20 minutes[/timer]. 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 [timer minutes=30]30 minutes[/timer] 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 [timer minutes=20]20 minutes[/timer]. Brush with melted butter, sprinkle with thyme, and serve immediately.