This post contains affiliate links. Please see our disclosure policy.
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.
More Ideas
Onion Rolls
These soft and fluffy pull-apart onion rolls are a game changer. The dough is stuffed and topped with caramelized seasoned onions and baked to perfection!
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 267kcal | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 277mg | Potassium: 108mg | Fiber: 1g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 1.3mg | Calcium: 38mg | Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Thank you Julie.
Love your base recipe… made 4 batches to complement venison roast for deer camp.
Added roasted sunflower seed hearts and garlic to caramelized onions, and mix of rye and whole wheat flour to bread flower mix.
We will be serving your buns for all special gatherings going forward.
Appreciate your sharing, thank you!
Thank you so much for your detailed comment Jeff! Glad you enjoyed the recipe, happy holidays!
I’m impressed with how easy this was to accomplish…I’m in the final process of having them in the oven but I’m confident that they will be amazing
I have been making these hamburger bun size since we locked down last march for anytime we have BBQ or hamburgers I’m now too spoiled to ever go back to store bought.