Onion Lover Rolls #BreadBakers

These soft, tender, dinner rolls have onions three ways.  There is powdered onion in the initial batter.  Caramelized onions are folded in during the kneading process and also sprinkled on top with fresh red onion before baking.  

The Bread Bakers are sharing Breads with Onion or other Alliums today..........

Karen of Karen's Kitchen Stories is hosting this month and invited us to join her in sharing breads containing onions or other alliums.  Let's take a look at what everyone baked up.........

• French Onion Soup Rolls from Food Lust People Love
• Garlic Cloverleaf Rolls from Passion Kneaded
• Garlic Confit Focaccia from What Smells So Good?
• Gluten-Free Millet Chives Flatbread (Bajra chives Paratha) from Cook with Renu
• Moroccan Rghaif from Sneha’s Recipe
• Onion and Bay Loaf from A Messy Kitchen
• Onion Garlic Loaf from Ambrosia
• Onion Lover Rolls from A Day in the Life on the Farm
• Scallion and Sesame Rolls from Karen’s Kitchen Stories
• Whole Wheat Onion Kulcha from Magical Ingredients

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. https://www.foodlustpeoplelove.com/p/breadbakers.html 

When my brother in law was alive he owned a polish bakery and sold Onion Rye Bread that was to die for. I miss that bread and I also miss my brother in law. I wa trying to find a recipe to make that bread for this event when I came across one for Onion Rolls at Cooked by Julie.

Julie used granulated onion, yellow onion and red onion both inside and on top of her rolls. They sounded delicious and I decided to try them.

I am sooooooo glad I did. This recipe makes 12 large dinner rolls. I ate one, my husband ate two and the Teen ate two. The rest went into the freezer to be served tomorrow when we celebrate my brother's birthday with a Traditional St. Pat's Dinner of Corned Beef.

I made some adaptations, using caramelized Vidalia onion inside and on top along with fresh red onion on top to cook while the rolls were baking. I found that I needed nearly 5 cups of flour in my dough to make it easily able to be formed into the rolls and I did not brush the rolls with melted butter after baking.

Bread, Dinner Rolls, Onions

Bread

American

Yield: 12 rolls

Author: Wendy Klik

Onion Lover Dinner Rolls

These soft, tender, dinner rolls have onions three ways. There is powdered onion in the initial batter. Caramelized onions are folded in during the kneading process and also sprinkled on top with fresh red onion before baking.

Prep time: 15 MinCook time: 30 MinInactive time: 2 HourTotal time: 2 H & 45 M

Ingredients

• 4-5 c. bread flour
• 1 pkg (2 1/2 t.) instant dry yeast
• 1/4 c. warm water (110*)
• 1/2 vidalia onion, diced
• 1 t. olive oil
• salt and pepper, to taste
• 1/3 c. sugar
• 1 c. milk warmed to 110-115*
• 1 egg
• 1 stick butter, melted and cooled
• pinch of salt
• 1/2 t. onion powder
• 2 T. red onion, cut into small dice
• 1 egg + 1 t. water, beaten

Instructions

1. In large bowl of stand mixer, fitted with the dough hook, combine the yeast and warm water. Let stand until foamy.
2. Heat the olive oil over med high heat. Add the vidalia onions, season with salt and pepper, and cook, stirring frequently for about 10 minutes, until soft, fragrant and golden brown. Remove to a plate to cool.
3. When the yeast is foamy, add the hot milk, melted butter, sugar, and pinch of salt.
4. Add 1 c. of the flour and mix until well combined. Add the egg and mix well.
5. Turn the mixer to low and add 3 more cups of flour until combined, then add flour 1/4 c. at a time until it comes together in a ball. Knead on medium speed for about 5 minutes, add the onion powder and 3/4 of the cooked onion.
6. Knead for another 5-7 minutes until dough is slightly tacky but doesn't stick to your fingers, adding flour a Tablespoon at a time, if needed.
7. Form the dough into a ball, spray the bowl with cooking spray and return the ball to the bowl. Cover with a warm damp towel and let rise until doubled in size, about 1 hour.
8. Remove the dough from the bowl, punch down, knead a few times and then divide into 12 equal portions. Form each portion into a ball and place seam side down in a 9x13" baking pan that has been treated with baking spray. Cover with warm, damp towel and let rest until doubled in size, about 1 hour.
9. Whisk together the egg and water to create an egg wash. Brush the risen rolls with the egg wash and then sprinkle with the remaining caramelized onion and fresh red onion.
10. Bake in a preheated 375* oven for about 30 minutes, until golden brown and an internal temperature of 190* has been reached.

Notes

Adapted from a recipe found at Cooked by Julie

Nutrition Facts

Calories

286.2

Fat (grams)

9.87 g

Sat. Fat (grams)

5.51 g

Carbs (grams)

42.04 g

Fiber (grams)

1.45 g

Net carbs

40.58 g

Sugar (grams)

7.45 g

Protein (grams)

7.21 g

Sodium (milligrams)

95.75 mg

Cholesterol (grams)

36.33 mg

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