Onion rolls are some of my favorite no-knead yeast rolls. 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. Try these pull-apart onion rolls for yourself and see how simple they are.
1tablespoonheavy cream(or use half & half, or whole milk)
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Instructions
Heat the ½ tablespoon olive oil over medium heat and saute 1 large yellow onion with ¼ teaspoon each, salt & pepper until caramelized, about 20 minutes. Allow it to cool slightly, then chop finely.
Meanwhile, combine warm 1 ½ cups water(*see note) with ¼ cup sugar and 1 packet active dry yeast. Mix until smooth and set aside for about 5 minutes, or until it turns frothy.
Once the yeast mixture turns frothy, that means the yeast is ready to use. Add 3 ½ cups all-purpose flour, the chopped onions (reserving some to top the rolls if desired), and 1 teaspoon 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 doubled its size.
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 1 large egg yolk and 1 tablespoon heavy cream together just until smooth and well combined. Brush the egg wash onto each roll and top with additional onion, if desired.
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.
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.