Onion Rolls
Prep
25 mins
Cook
35 mins
Servings
8
Difficulty
Medium
These onion rolls have become a favorite in my kitchen because they're surprisingly quick to make, ready in just an hour from start to finish. The caramelized onions give them an incredible savory depth that tastes like you spent all day cooking, but honestly, the whole process is pretty straightforward. I love that onions are packed with quercetin, a powerful antioxidant that supports heart health, so you're getting something nourishing along with pure comfort food. Best of all, they're incredibly affordable to make with basic pantry staples, and your home will smell absolutely amazing while they bake.
Ella x
Ingredients
- 500 gall-purpose flour
- 250 mlwarm milk
- 7 ginstant yeast
- 50 gbutter(softened)
- 10 gsalt
- 15 gsugar
- 1eggs
- 400 glarge onions(sliced)
- 30 mlvegetable oil(for caramelizing)
- 60 gcrispy fried onions(for topping)
- 2 gblack pepper
- 3 ggarlic powder
Detail level
Instructions
- 1
Combine warm milk, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy, then add flour, salt, softened butter, and beaten egg. Mix until a shaggy dough forms.
Tip: Ensure milk is warm but not hot—around 40°C—so it doesn't kill the yeast.
- 2
Knead the dough for 10 minutes by hand or 6 minutes in a stand mixer until smooth and elastic. Transfer to an oiled bowl, cover, and let rise for 60 minutes until doubled.
Tip: The dough should spring back slowly when poked if properly proofed.
- 3
While dough rises, heat oil in a large pan over medium heat. Add sliced onions and cook for 20-25 minutes, stirring frequently, until deeply golden and caramelized. Season with salt, pepper, and garlic powder. Cool slightly.
Tip: Caramelizing onions slowly brings out their natural sweetness—patience is key here.
- 4
Punch down the risen dough and divide into 8 equal pieces. Flatten each piece, add a spoonful of caramelized onions to the center, then fold edges up and seal to form a roll.
Tip: Don't overfill—about 15ml of onions per roll works best.
- 5
Arrange rolls seam-side down on a greased baking tray, leaving space between each. Cover loosely and let proof for 30 minutes until puffy.
Tip: Second rise is shorter than the first—rolls should look noticeably larger and spring back slowly when touched.
- 6
Preheat oven to 200°C. Brush rolls lightly with water and sprinkle crispy fried onions generously over the tops.
Tip: Brush with water rather than egg wash to keep the focus on the onion flavor.
- 7
Bake for 20-25 minutes until golden brown. The rolls should sound hollow when tapped on the bottom.
Tip: Check doneness by tapping underneath—a hollow sound means they're cooked through.
- 8
Remove from oven and cool on a wire rack for 5 minutes before serving warm.
Tip: These rolls are best enjoyed fresh and warm, with butter if desired.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.