Onion Bread Rolls

Onion rolls are a delicious variation of the classic dinner roll. They’re soft and fluffy, with a touch of sweetness that comes from the caramelized onions. Whether using them to mop up a tasty sauce or topping them with butter, onion rolls are the perfect accompaniment to almost any dish!

➜ What are onion rolls

These pull-apart onion rolls are a savory treat made from yeast dough with all-purpose and rye flours combined with fried onions for extra flavor. Raised dough is then formed into rolls and brushed with whisked egg for a nice glossy finish after the rolls are baked.

The rolls are surprisingly soft due to the method of leavening the dough. First, I let activate the yeast starter, then I add the other ingredients and allow the dough to rise a second time in the regular way (see the detailed instructions later in the recipe).

It takes a little longer to prove, but the result is a beautifully fluffy dough full of bubbles and pillowy rolls.

MY TIP: Try this veka bread, used as a base for famous Czech open-faced sandwiches!

➜ What you will need

To make homemade onion rolls from scratch, you will need the following ingredients:

Yeast dough for rolls

Fried onion

• Yellow onion
• Frying oil; I recommend canola or sunflower oil

Egg wash

• Egg at room temperature; whole, whisked by hand with a fork

✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

➜ Pan type and size for baking onion rolls

For this recipe, grab any rectangular 9x13-inch baking dish. It will fit about 12 rolls.

If possible, avoid using heavy cast iron pans. Cast iron is a great material, but it takes a long time to heat up, and onion rolls only need a short time to bake in the oven.

➜ How to fry onion for bread rolls

First, let's fry the onion so that you can add it to the yeast dough once it has cooled down.

Peel and chop the onion. Heat the oil in a frying pan over medium-high heat and add the onions. Stirring constantly, caramelize the onions until golden. Be patient; it may take 15-20 minutes.

Prepare a paper towel and place the fried onions on it. This will help the onions cool down faster and absorb the excess fat in which they were fried.

➜ Preparing perfect yeast dough

STEP 1: Creating a yeast mixture: In a mixing bowl, combine active dry yeast and all-purpose flour. Stir the honey or sugar into the lukewarm water and add it to the flour mixture. Mix until well combined. Cover with a clean kitchen towel and leave to bloom in a warm place for 30 minutes.

⇢ Learn how to rise the yeast dough inside an oven

STEP 2: Adding ingredients and oil: Add the rye and all-purpose flours and lukewarm water to the blooming yeast starter. Stir briefly. Now, add the oil, salt and fried onions. Stir again. 

STEP 3: Kneading the dough: Now knead the dough carefully. If you're working by hand, turn it out onto a work surface and process for about ten minutes until you get a smooth, elastic dough.

Consider that kneading dough by hand takes physical effort and some knowledge of how to make yeast dough.

I used a stand mixer with a dough hook. There, I let the dough knead on low speed for ten minutes.

STEP 4: Letting the dough rise in a warm place: Place the well-kneaded ball of dough in a bowl, cover with a tea towel, and let it rise in a warm place until doubled in size.

How long does it usually take for the dough to double in size? The rising time depends on the conditions; the dough will rise faster in a warm, humid environment. Typically, it will be ready in an hour to an hour and a half.

➜ Baking the rolls

STEP 1: Greasing your baking pan: Grease your baking pan with a solid fat such as Crisco or soft butter. It is not necessary to line the pan with parchment paper or flour it.

STEP 2: Forming the dough balls and letting them rise again: Transfer the leavened dough to a lightly floured work surface and knead briefly. Gently stretch the dough into a square shape. Stretch each side of the dough slightly and fold like an envelope. This will make the dough firmer and easier to work with.

Roll out the dough to about 1/2-2/3 inch thickness. Using a pastry cutter, divide the dough into twelve equal pieces.

Roll each piece of dough into a ball. Gently press the dough as you roll to remove any air bubbles inside.

Place the rolls side by side in the greased pan, leaving a gap between them. Let them sit in a warm place for another 20 minutes to rise.

STEP 2: Baking the pan of rolls in a preheated oven: In a bowl, beat an egg with a fork. Brush the surface of each roll generously with the egg wash.

Preheat oven to 375°F (190°C). Bake the onion rolls for 15-20 minutes, until the surface is golden brown.

STEP 3: Cooling on a wire rack for 15 minutes: After baking, remove the pan of rolls from the oven and place it on a cooling rack. 

➜ Serving

Onion rolls are a great alternative to regular bread. They make a perfect accompaniment to sauces and soups.

Halved rolls can serve as the base for a delicious sandwich. There are many tasty ideas for what to put on onion rolls - cold cuts of salami, cheese, ham, various salads and sliced vegetables; the choice is yours!

➜ Storage

Curious how long will onion rolls last? There is no secret that yeast bread rolls are at their best the day they are baked. However, these rolls stay wonderfully soft much longer thanks to the double-raising process!

Cover the onion rolls in the pan with a tea towel and leave them sitting on the kitchen counter at room temperature. You can also put them in a plastic bag when they are completely cooled. Expect the rolls to stay soft for up to four days.

Onion rolls freeze well! As soon as they have cooled down, place them in a sealable freezer bag and place them in the freezer, where they will keep for about three months.

➜ Useful tips

• Yeast dough loves warmth and humidity. All ingredients should be warmed to room temperature before you start baking. Warm water you add to the dough during preparation should be about 110°F (43°C), which is about the temperature of a nice warm bath.
• Before adding the fried onions to the dough, spread them out on a paper towel to drain the excess fat. Not doing so will change the texture of the dough. It will take longer to rise and the rolls won't be as airy when baked.

More bread recipes:

• Housky braided rolls
• Czech rye bread (chleba)
• Rohliky bread rolls
• Dalamanky rye rolls