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    Home » Recipes » Breads

    Angela @ BakeItWithLove.com · Leave a Comment

    Onion Rolls

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    Best no knead onion rolls pin with text header.

    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!

    Best no knead onion rolls bake up tender and fluffy with rich, savory flavor.
    Fluffy, savory yeast rolls dotted with sweet caramelized onions!
    Jump to:
    • Easy No-Knead Onion Rolls!
    • 🥘 Ingredients
    • 🔪 How To Make No-Knead Onion Rolls
    • 💭 Angela's Tips & Recipe Notes
    • 🥖 More Great Bread Recipes!
    • 📋 Recipe

    🥘 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!

    Onion rolls ingredients on grey background ready to saute, mix, rise, and bake.

    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).

    Process photo 1 bloom yeast then add flour, salt, and caramelized onions.
    1
    Process photo 2 mix until all the ingredients are thoroughly combined and you have a sticky dough.
    2
    Process photo 3 transfer into an oiled bowl to rise.
    3
    1. 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.
    2. 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.
    3. 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

    Process photo 4 transfer the risen dough to a well floured work surface.
    4
    Process photo 5 coat with flour and shape into a loaf.
    5
    Process photo 6 use a board scraper to cut the shaped loaf into 12 equal portions of dough.
    6
    1. 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.
    2. 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

    Process photo 7 shaped dough risen and ready to egg wash.
    7
    Process photo 8 brush the risen rolls with egg wash and top with extra caramelized onions if desired.
    8
    1. 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.
    2. 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. 
    Tall overhead of the dozen baked onion rolls in glass baking dish on light background.

    🥖 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.

    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Overhead of the baked onion rolls in glass 9x13 baking dish.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    4.84 from 6 reviews

    Onion Rolls

    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!
    Author | Angela
    Servings: 12 rolls
    Calories: 173kcal
    Prep 1 hour 20 minutes
    Cooking 30 minutes
    Total Time 1 hour 50 minutes
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    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

    Mixing Bowl
    Skillet
    Silicone Spatula Set

    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

    Calories: 173kcal (9%) | Carbohydrates: 34g (11%) | Protein: 4g (8%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg (6%) | Sodium: 248mg (11%) | Potassium: 80mg (2%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 39IU (1%) | Vitamin C: 1mg (1%) | Calcium: 15mg (2%) | Iron: 2mg (11%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Bread Recipes, Yeast Rolls
    Cuisine American

    author profile photo
    Angela @ BakeItWithLove.com

    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!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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