This recipe has been a family favorite for as long as I can remember. I always use this base recipe for all of my dinner roll recipes. It’s failproof. I caramelized the onions before adding it to the dough because I wanted softened onions.
You can serve these rolls with a bowl of pasta or make some sliders. These onion rolls are incredibly soft and airy. I can’t wait for you to try them.
The easiest and softest dough ever.
Slather some butter on top for extra yumminess.
These soft and fluffy pull-apart onion rolls are a game changer.
- 4 cups bread flour
- 2 1/2 tsp dry active yeast
- 1/4 cup warm water
- 1/3 cup sugar
- 4 ounces melted butter
- 1 tsp salt
- 1 egg
- 1 cup hot milk
- 1 yellow onion
- 1 red onion
- 1/2 tsp granulated onion
Heat some olive oil in a large skillet over medium-high heat.
Add the onions and cook for 5-6 minutes and season with salt.
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.
Add the bread flour to the yeast mixture, and knead with the dough hook. Mix for 8-10 minutes until the dough is slightly tacky.
Add the granulated onion and 3/4s of the cooked onions.
Flour your work surface and knead the dough with your hands for a couple extra seconds
Place the dough in a greased bowl, cover and let it sit in a warm place for about an hour or until it doubles in size.
Place the risen dough on your floured work surface and divide the dough into 12 pieces.
Shape the dough pieces into dinner rolls by tucking the edges underneath.
Butter a 9 x 13 baking pan and place the balls of dough spaced a little apart. Cover and let it rise in a warm place for an additional 40 minutes or until doubled in size
Brush the risen balls of dough with the egg wash and top each roll with the remaining onions. Place in a preheated oven at 375 degrees F for 28 minutes or until fully cooked through.
Brush with melted butter and enjoy.