These easy onion rolls are some of my favorite no-knead yeast rolls because they are ever-so-slightly sweet and always turn out fluffy! Not only that, but they can be made fast (in less than 2 hours) so you can have rolls ready for dinner in a jiffy! Try these pull-apart onion rolls for yourself and see how simple they really are!
Easy No-Knead Onion Rolls!
If you are looking for some easy rolls to throw together for dinner this evening, these yeast rolls speckled with slightly sweet sauteed onions are delicious and go with just about anything! From start to finish they are ready in less than 2 hours, which gives you plenty of time to work on the main course.
If you've never made bread this is a great place to start because there's no kneading required! You just saute some onions, make the dough, let it rise, and pop them in the oven!
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🥘 Ingredients
If you haven't worked with yeast before, don't worry. This recipe is beginner-friendly and we will explain it every step of the way!
Sauteed Onions
- Olive Oil - ½ tablespoon olive oil (extra virgin is preferred).
- Yellow Onion - 1 large yellow onion, sliced.
- Salt & Pepper - ¼ teaspoon each.
Onion Roll Dough
- Water -1 ½ cups of warm water between 105-115°F/40-46°C (*see note).
- Sugar - ¼ cup.
- Active Dry Yeast - 1 packet.
- All-Purpose Flour - 3 ½ cups, plus more for your working surface.
- Salt - 1 teaspoon
Egg Wash
- Egg Yolk - 1 large yolk at room temperature.
- Heavy Cream - 1 tablespoon, or use half & half, or whole milk.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make No-Knead Onion Rolls
Because yeast can be a bit finicky, for lack of a better term, be sure to read the tips & notes before you get started! You will need a large and small mixing bowl, silicone spatula, skillet, 9x13 baking pan, and some cling wrap (a digital thermometer is also useful).
- Saute the onions. Heat ½ a tablespoon of olive oil in a skillet over medium heat, then add 1 large sliced yellow onion and ¼ teaspoon of salt & pepper. Saute until caramelized, about 20 minutes. Let the onions cool enough to handle, and chop them finely.
- Bloom the yeast. Meanwhile, in a large mixing bowl combine 1 ½ cups warm water (*see note) with ¼ cup of sugar and 1 whole packet of active dry yeast. Mix until smooth and set aside for about 5 minutes, or until the mixture becomes frothy.
- Mix the dough. Once the yeast mixture turns frothy, that means the yeast is ready to use. Add 3 ½ cups all-purpose flour,1 teaspoon salt, and the chopped caramelized onions (reserving some to top the rolls if desired), then mix until the dough is smooth. Once smooth, transfer the dough to a mixing bowl that has been lightly coated in oil. Let it sit somewhere warm and rise for 30-45 minutes, or until it has grown twice its size.
Portion & Let The Dough Rise
- Shape dough. Transfer the sticky dough onto a floured surface and coat the dough with some extra flour so that you can handle it without it sticking to your hands. Roll the dough into a log shape, then divide the log of dough into 12 equal portions. Shape the portioned dough into balls by rounding the dough and pinching the edges of the bottom side together.
- Let dough rise. Coat a 9x13 baking pan with softened butter, oil, or non-stick cooking spray. Place the balls of dough in the greased pan, not touching, and cover it with a warm, damp tea towel or plastic cling film (spray the cling film with non-stick spray as well). Let the dough rise until the dough balls are touching each other, usually about 10-15 minutes.
Bake The Fluffy Onion Rolls
- Apply egg wash. Preheat your oven to 400°F (205°C) and combine 1 large egg yolk (at room temperature) and 1 tablespoon of heavy cream in a small bowl. Mix the yolk and cream together just until smooth and well-combined. Brush the egg wash over each roll and top with additional onion, if desired.
- Bake. Place the dough on the center of the middle rack and bake for 12-15 minutes or until golden brown. Then remove them from the oven and let the rolls cool slightly before serving.
These onion rolls will go with any meal you would usually enjoy with some bread. Soups, salad, pot roast, hamburger steaks, or whatever is on your menu! Enjoy!
💭 Angela's Tips & Recipe Notes
- There are 2 ¼ teaspoons of active dry yeast per packet.
- If your yeast never makes the water frothy, discard it and start again with fresh yeast. Make sure the water is not too warm or it can kill your yeast, I find 108°F (42°C) to be the best temperature for blooming active dry yeast.
- For a makeshift warm space to place the dough as it rises, you can microwave a bowl of water, then add the covered dough to the microwave and let it sit in there until ready.
- Make the dough in advance and refrigerate the dough balls for up to 24 hours. Let them come to room temperature on the counter for 30 minutes before cooking.
🥖 More Great Bread Recipes!
- Quick French Bread
- Irish Soda Bread
- Quick Brioche Buns
- 3 Ingredient Drop Biscuits
- Jalapeno Cheddar Scones
- Cheese Rolls
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📋 Recipe
Onion Rolls
Ingredients
Sauteed Onions
- ½ tablespoon olive oil
- 1 large yellow onion (sliced)
- ¼ teaspoon each, salt & pepper
Onion Roll Dough
- 1 ½ cups water (warm water between 105-115°F/40-46°C)
- ¼ cup sugar
- 1 packet active dry yeast
- 3 ½ cups all-purpose flour (plus more for your working surface)
- 1 teaspoon salt
Egg Wash
- 1 large egg yolk (at room temperature)
- 1 tablespoon heavy cream (or use half & half, or whole milk)
Instructions
- Heat the olive oil over medium heat and saute onions with salt & pepper until caramelized, about 20 minutes. allow to cool slightly, then chop finely.½ tablespoon olive oil, 1 large yellow onion, ¼ teaspoon each, salt & pepper
- Meanwhile, combine warm water (*see note) with sugar and active dry yeast. Mix until smooth and set aside for about 5 minutes, or until it turns frothy.1 ½ cups water, ¼ cup sugar, 1 packet active dry yeast
- Once the yeast mixture turns frothy, that means the yeast is ready to use. Add flour, chopped onions (reserving some to top the rolls if desired), and salt, then mix until the dough is smooth. Then, transfer the dough to a mixing bowl that has been lightly coated in oil. Let it sit somewhere warm and rise for 30-45 minutes, or until it has grown twice its size.3 ½ cups all-purpose flour, 1 teaspoon salt
- Transfer the sticky dough onto a floured surface and coat the dough with some extra flour so that you can handle it without sticking. Then roll the dough into a log shape. Divide the log of dough into 12 equal portions and shape them into balls by rounding the dough and pinching the edges of the bottom side together.
- Generously coat a 9x13 baking pan with softened butter, oil, or non-stick cooking spray. Place your balls of dough in the greased pan and cover it with a warm, damp kitchen towel or plastic cling film (spray the cling film with non-stick spray as well). Let the dough rise until the dough balls are touching each other, usually about 10-15 minutes.
- Preheat your oven to 400°F (205°C) and combine the egg wash ingredients in a small bowl. Mix the yolk and cream together just until smooth and well-combined. Brush the egg wash onto each roll and top with additional onion, if desired.1 large egg yolk, 1 tablespoon heavy cream
- Bake in the center of the middle rack for 12-15 minutes or until golden brown. Then remove them from the oven and let the rolls cool slightly before serving.
Equipment You May Need
Notes
- There are 2 ¼ teaspoons of active dry yeast per packet.
- If your yeast never makes the water frothy, discard it and start again with fresh yeast. Make sure the water is not too warm or it can kill your yeast, I find 108°F (42°C) to be the best temperature for blooming active dry yeast.
- For a makeshift warm space to place the dough as it rises, you can microwave a bowl of water, then add the covered dough to the microwave and let it sit in there until ready.
- Make the dough in advance and refrigerate the dough balls for up to 24 hours. Let them come to room temperature on the counter for 30 minutes before cooking.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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