ONION ROLLS
This recipe for New York style Onion Rolls was posted in reply to a "recipe request" posting. BTW: They are very yummy!!....especially when they are still a bit warm and well buttered :) (Prep times include rising times)
Provided by Dee514
Categories Yeast Breads
Time 2h55m
Yield 14 Rolls
Number Of Ingredients 11
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.
SOFT ONION SANDWICH ROLLS
This is it! I've been through many recipes to come up with this one. Great for BBQ beef sandwiches. If you prefer plain rolls, omit onion ingredients.
Provided by claudygirl
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h20m
Yield 8
Number Of Ingredients 13
Steps:
- Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
- When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 45.9 g, Cholesterol 13.3 mg, Fat 5.3 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 3.1 g, Sodium 487.1 mg, Sugar 7.2 g
ONION ROLLS, BREAD MACHINE
These are easy with the help of your bread machine and taste way better than the store bought rolls. Directions are given for a 1 1/2 lb. machine. Note: in my photo the rolls are pictured with "Recipe #287863", which is delicious! 6/20/10 note: Many reviewers have noted the dough seems sticky. I always watch my machine as it starts to knead the dough and if it is looking sticky at the time, add more flour then. However, I am changing the recipe from 3 Cups flour to 3 1/4 cups flour today so definitely don't add additional flour unless the dough looks too moist.
Provided by CaliforniaJan
Categories Yeast Breads
Time 3h
Yield 10 rolls, 10 serving(s)
Number Of Ingredients 13
Steps:
- In a small skillet over medium heat, melt the butter; add onion. Saute onion about 10 minutes until tender, but not browned. Remove pan from heat and allow onion to cool slightly.
- Reserve 1/4 cup of the onion mixture; set aside. Place remaining onion mixture and dough ingredients in bread pan, select the Dough setting, and press start.
- When dough cycle is complete, turn dough onto a floured countertop or cutting board. Gently roll and stretch dough into a 12-inch rope. With a sharp knife, divide dough into 10 pieces.
- Grease a large baking sheet. Roll each piece of dough into a ball and then flatten slightly. Place rolls on prepared sheet. In a small bowl, beat together remaining egg and 1/2 teaspoon salt; brush egg mixture over each roll. Spread approximately 1 teaspoon of reserved onion mixture on each roll. Let rise in warm oven 30 to 45 minutes until doubled. (Hint: To warm oven slightly turn oven on Warm setting for 2 minutes, then turn it off and place covered dough in oven to rise. Remove sheet from oven to preheat.).
- Preheat oven to 375°F Bake rolls 20 minutes until they are golden and onion is brown, but not burnt. Remove from oven and cool on racks.
Nutrition Facts : Calories 220.1, Fat 6, SaturatedFat 3.3, Cholesterol 49.7, Sodium 414.1, Carbohydrate 34.4, Fiber 1.6, Sugar 2.2, Protein 6.6
GREEN ONION ROLLS
Better double the batch! These savory, elegant rolls will disappear fast. -Jane Kroeger, Key Largo, Florida
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 142 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 415mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
ONION SANDWICH ROLLS
These tempting rolls have a mild onion flavor from handy dry soup mix. They are great with Italian meals or as sandwich rolls or hamburger buns. Plus, they freeze well, so you can prepare them ahead and take them out when needed. -Josie-Lynn Belmont, Woodbine, Georgia
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 160 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate, Fiber 5g protein.
ONION CRESCENT ROLLS
Soft, buttery Onion Crescent Rolls are a nice complement to the skillet supper. "They'll fill your home with that wonderful bread-baking aroma," Mary Maxeiner writes from Lakewood, Colorado. "They're easy to make, too. I even serve them for special occasions like Easter and Christmas."
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 140 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 108mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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SOFT ONION ROLL RECIPE (VIDEO INCLUDED) - COOKED BY JULIE
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Ratings 13Calories 267 per servingCategory Side
- In the bowl of a standing mixer, stir the yeast into the warm water ( about 120 degrees and let it sit for about 5-6 minutes.
- Once the yeast is nice and foamy go ahead and beat in the hot milk, sugar, melted butter, salt, and egg.
NO-KNEAD ONION ROLLS RECIPE - REAL SIMPLE
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3.8/5 (89)Calories 268 per servingTotal Time 3 hrs
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions, 1 teaspoon of the sugar, and ½ teaspoon salt and cook, stirring occasionally, until golden brown, 15 to 18 minutes.
- Place 2 cups warm tap water (105° to 115° F) in a large bowl; sprinkle with the yeast and let stand until foamy, 4 to 5 minutes. Whisk in the eggs, 4 tablespoons of the butter, the remaining ¼ cup of sugar, and 1 teaspoon salt. Add the flour and three-quarters of the onions and mix until a sticky dough forms. Brush the top of the dough with the remaining tablespoon of oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
- Butter a 9-by-13-inch baking pan. Punch the dough down. With well-floured hands, form the dough into 16 balls and place in the prepared pan, spacing evenly. Sprinkle with the remaining quarter of the onions. Cover the pan loosely with plastic wrap and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
- Heat oven to 400° F. Remove the plastic wrap and brush the dough with the remaining 2 tablespoons of butter. Bake until the rolls are golden, 18 to 22 minutes (tent with foil if the tops brown too quickly). Cool in the pan for 5 minutes before serving.
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- First make the filling: Melt the butter in a small pan. Add the onions over medium heat for 15-20 minutes or until the onion starts to darken in color just slightly. Add the sugar and stir. Cook for another 5 minutes then take off heat to cool.
- In the bowl of a stand mixer, pour the yeast over the warm water. Add the milk, egg, butter, sugar, salt and flour. Stir with a spoon to mix then put the dough hook on the stand mixer. Let the machine knead the dough for about 4-6 minutes. A dough ball will form. Spray a large, glass bowl with cooking spray then empty the dough into the greased bowl. Turn the dough ball a few times to coat it then cover the bowl with greased plastic wrap. Let the dough rise in a warm place until it doubles in size.
- Next, punch down the dough in the middle of the risen dough and fold the sides into the middle. Add the onions a few tablespoons at a time then fold the dough over again and incorporate the onions throughout the dough. Let the dough rest for about 10 minutes. If the dough is difficult to handle and stretch then let it rest for another ten minutes. Use a rolling pin to gently push the dough into a rectangle about 3/4 inch thick.
- Use a cookie cutter about 2 1/2 inches to 3 inches wide. Cut the dough into circles. Do not twist the cutter as you press down as this could affect the rise. Make a clean cut with the cutter and place the circles on a baking sheet lined with parchment paper. Brush on the glaze of egg and salt (which you have whisked together) then grate the Parmesan cheese on top. Spray a sheet of plastic wrap with baking spray and cover the circles of dough. Let rist for an hour to 90 minutes.
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