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    Home » Recipes » Bread Recipes

    Onion Bread Rolls

    Published: Feb 23, 2023 by Petra Kupská

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    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!

    Baked onion bread rolls, one of them cut in two halfes. On a brown wooden board, with a small bowl of butter.
    Table of Contents hide
    ➜ What are onion rolls
    ➜ What you will need
    ➜ Pan type and size for baking onion rolls
    ➜ How to fry onion for bread rolls
    ➜ Preparing perfect yeast dough
    ➜ Baking the rolls
    ➜ Serving
    ➜ Storage
    ➜ Useful tips
    Onion Bread Rolls

    ➜ 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.

    Baked bread rolls with glossy finish in a green baking dish.

    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

    Starter:

    Ingredients for yeast starter, inclusive captions.
    • All-purpose flour; finely ground wheat flour contains a large amount of gluten and is therefore the best flour for light rolls
    • Water; lukewarm
    • Honey; or granulated sugar. Honey contains simple sugars that are great for feeding yeast. If you don't have honey, granulated sugar will work just as well.
    • Active dry yeast

    Regular yeast dough:

    Ingredients for onion bread rolls, inclusive captions.
    • All-purpose flour
    • Rye flour; I used fine rye whole wheat flour, which gives the rolls a bready taste
    • Salt
    • Oil; canola or sunflower oil, which have a neutral aroma
    • Water; lukewarm

    NOTE: Add these ingredients to a blooming yeast starter (see the instructions later on)

    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

    Caramelized onion in a black skillet, with wooden spoon.

    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.

    Two pictures showing yeast starter. On the first picture after stirring dry yeast, flour and water, on the second picture blooming yeast.

    ⇢ 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.

    Knedaed dough in a mixing bowl of a stand mixer.

    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.

    Two pictures showing yeast dough freshly kneaded and after doubled in size after rising, in a white bowl, partly covered with a grey tea towel.

    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.

    Greased baking dish.

    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.

    Two pictures showing how to work with yeast dough after rising.

    Roll out the dough to about ½-2/3 inch thickness. Using a pastry cutter, divide the dough into twelve equal pieces.

    Two pictures showing how to flatten a yeast dough and how to cut the dough in to pieces using a pastry cutter.

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

    Rolling a piece of a yeast dough into a ball, making bread rolls.

    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.

    Brushing bread rolls on the surface with an 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. 

    Baked bread rolls with glossy finish in a green baking dish.

    ➜ 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!

    Baked bread rolls on a brown wooden board.

    ➜ 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

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Follow me on Facebook and Pinterest. Subscribe to my newsletter. Send me any question about Czech cuisine to my e-mail. I love hearing your feedback!

    Baked bread rolls on a brown wooden board.

    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!
    Print Pin
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Rising time: 1 hour 45 minutes
    Total Time: 2 hours 25 minutes
    Servings: 12 rolls
    Calories: 223kcal
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: bread
    Cuisine: Czech
    Keyword: Onion, Rye flour

    Ingredients

    Yeast starter:

    • ⅔ cup lukewarm water (160 ml) at about 110°F/43°C temperature
    • 1 teaspoon honey or granulated sugar
    • 1 teaspoon active dry yeast
    • 1 cup all-purpose flour (130 g)

    Yeast dough:

    • ⅔ cup lukewarm water (160 ml) at about 110°F/43°C temperature
    • 2 teaspoons salt
    • 3 Tablespoons oil canola or sunflower oil
    • ¾ cup rye flour (100 g)
    • 2 and ¾ cups all-purpose flour (300 g)

    Fried onions:

    • 2 yellow onions
    • 1 Tablespoon oil canola or sunflower

    Egg wash:

    • 1 egg

    Instructions

    Fried onion:

    • 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.

    Yeast starter:

    • 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.

    Yeast dough:

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

    Shaping and baking the rolls:

    • 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.
    • 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 ½-⅔ 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.
    • 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.

    Notes

    • Makes 12 onion rolls.
    • SERVING: Onion rolls are a great alternative to regular bread. They make a perfect accompaniment to sauces and soups.
    • STORAGE: 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.
    • FREEZING: 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.

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart

    Nutritional Estimate pro portion

    Calories: 223kcal | Carbohydrates: 37g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 396mg | Potassium: 107mg | Fiber: 2g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
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    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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