This is it! I've been through many recipes to come up with this one. Great for BBQ beef sandwiches. If you prefer plain rolls, omit onion ingredients.
Hi Everyone, I'm Claudygirl. First, a reminder to use 2.5 teaspoons of yeast, not a package that has 2.25. Some have complained that they didn't rise well, but the recipe was changed after I submitted it. And, thank you for all the great reviews.
Read MoreSorry, but I did not like these. The flavor wasn't 'wow' and the texture was a bit too dense for me - I did use 2 1/2 tsp of yeast. I make fresh bread every day, so I'm not a novice. The dough seemed good mixing it up, but not happy with the end result. (I used fresh onion and sauteed it like others.) I think I'll try adding onion to one of our other recipes to create an onion bread for my husband who has been asking.
Read MoreHi Everyone, I'm Claudygirl. First, a reminder to use 2.5 teaspoons of yeast, not a package that has 2.25. Some have complained that they didn't rise well, but the recipe was changed after I submitted it. And, thank you for all the great reviews.
Fabulous. I made a few modifications- I used about 1/2 of an onion, finely diced and sauteed, instead of the other onion ingredients and did not top them. I also used oats instead of potato flakes (they didn't need to be chopped up- they just melt into the dough). Another thing I altered was that I used all water. In my experience, breads made with milk get tough quickly and aren't that good unless they're super fresh. Makeing it with all water keeps it fresher longer. But these were wonderful! My husband called them "a little piece of heaven."
Fantastic Onion Rolls! We’ve made them for burgers, pulled pork and lunchmeat sandwiches. We loved the onion flavor of these rolls so much that I will never buy them from the bakery again. I made one small change to the recipe since I do not have dried onions on hand and that was to sauté about 1/4 cup worth of onions to get the moisture out and they worked out fine every time. I also don’t have a bread machine which is simply to proof the yeast and only start out with 1 ½ to 2 cups of flour and knead in the last cup. Knead for the standard 8 or so minutes and let rise, covered, in a warm place for an hour or more and then follow recipe from step 2. They are Easy to make without a bread machine and Mmmmm are they sooooo good!
Although I don't have a bread machine, these rolls turned out great! I used my Kitchen Aid Mixer and made them (somewhat) the old fashioned way. I did not have dried onion flakes, which, in the end I was actually happy about, because I finely diced a fresh onion and then fried in a pan until very brown. The rolls tasted bakery fresh Claudy and we were all very happy! Thanks so much for a weeks worth of lunch sandwiches!
Our family loves these rolls! I usually brush the tops with melted butter instead of egg white since my oldest is allergic to eggs. Be sure to note that 2.5 tsp of yeast will cause the rolls to rise better than only one pkg, which only has 2.25 tsp.
Delicious! Be warned that these have a very strong onion flavor but my family loves onions so we all loved them! I agree with the reviewer who said they taste like onion bagels. I substituted the milk with water and used ground oats in place of the potato flakes. I got 14 dinner size rolls out of this recipe but will double next time and try freezing some. Thanks!
FANTASTIC! I use these a lot, make them about once a week. Tonight we're using them toasted for French Dip sandwiches. I didn't modify the recipe in any way, so the review is "as is" and it's great!!!
Yum! Super easy & worth every bit of (little) effort involved! Even the shaping step was simple and I'm not a baker per se (which is the reason I waited so long to try these...). Made these to serve w/ slow cooker French dips (lonwolf32). I'm used to French dips on crusty bread, but as it turns out, onion rolls are an excellent substitue! I pretty much followed claudygirl's directions to the letter except for 3 (minor) changes. Not wanting tough rolls, I used all H2O. I also flash fried 1/4 c. of fresh, finely choped onion instead of using the dried minced variety in my topping mixture (I added dried onion to my dough, but didn't have enough left for the topping also). Finally, I added about an 1/8 c. of poppyseeds to my topping. The popular St. Rosen's brand onion rolls include poppyseeds in theirs, so I decided to do the same! :) NOTE: This recipe yeilds 1 lb. worth of dough. My bread machine users manual includes several recipes, one of which is an rye onion roll recipe. The 8 roll yeild instructs to chose the 1 lb. loaf setting. Additionally, your liquid should be no cooler than 98 degrees F & no warmer than 105 F to be considered "lukewarm." Oh, and be SURE to increase the amount of yeast to 2.5 t as claudy's top review suggests. Doing so will yield a batch of perfectly risen rolls! I'm SOOOO glad to have given these a try. These were FANTASTIC fresh & just as good the next day! This recipe will be added to my keeper file for sure. Thanks for sharing, claudygirl! :-)
For whatever reason, my dough didn't rise, and I ended up tossing out the dough and starting from scratch, but my second batch didn't really rise much either. I shrugged my shoulders and popped the rolls in the oven anyway, and they ended up puffing up nicely while cooking. So despite all my worries, they turned out perfectly! I didn't have any dried minced onion, so I put fresh minced onion inside the dough. I flash-fried some more fresh minced onion in very hot oil for a few seconds until it was golden and put this on top of the rolls before baking. The flash-fried onions were a flavorful addition. Great recipe! We had BBQ beef sandwiches on these rolls.
These are dry as written. I should've added more liquid but by the time i realized it was on the rise cycle and i didn't feel like adding at that point. I'd add more liquid, probably at least 2 more tbs to help it out. They do taste like onion bagels. Thanks!
Great sandwich rolls! 2nd time I made these, I left out the onion ingredients and made regular dinner rolls. Both times rolls were delicious!! Highly recommend this recipe!
Taste on this is great. I had some trouble with the second rise though. Let me start at the beginning! I do not have a bread machine, so I proofed the yeast with the sugar and water, then added everything else (heated up the milk to 110 before adding). I was out of dried onions (shame on me) so I diced some fresh, 3 T. Then I kneaded for about ten minutes and let rise in a bowl dusted with flour in my oven, with a bowl of boiling water and the door shut. When it was just shy of double I took it out and re-kneaded, then formed into rolls on ungreased pans and put back in the oven with fresh boiling water. They took forever to rise; after an hour and a half I got impatient and did the egg wash (make sure your egg white is room temp to avoid deflating the dough), then topped with a sprinkle of fresh parmesan cheese and some flash-fried onions. Cooked about 20 minutes, they puffed a little bit more. They got a beautiful golden brown color, the house smelled absolutely divine, and the rolls tasted fantastic. They are lighter than I was expecting, I thought because they are not as big as I wanted them my air pockets would be too small for a soft bread, but they are actually really great. UPDATE: Made these again with much better luck! They are soft and flavorful and amazing with dried minced onions! First rise took about an hour, second one 50 minutes. Added poppy seeds to the top dressing :)
The smell of these baking is awesome. Followed the recipe to a "T". The yeast amount is 2.5 tsp Love these rolls with a burger on them or slathered with butter right from the oven. Mmmmm UPDATE: I made this into a loaf in the bread machine layering the ingredients according to the manufacturer's recommendations. It came out awesome, sliced well and was truly great for grilled cheese and cold sandwiches too! See pic
So GOOD! Very tasty with our stew for dinner. Made these using 1 cup of whole wheat flour and 2 cups bread flour. I added 1 tsp vital wheat gluten. Didnt have potato flakes so I tossed a small potato in the microwave and cooked it fully. About 8 minutes. I scraped out 1/4 cup, maybe a little more as I didnt wast any of the potato, and added it to tne mixture. They were so good the kids even used the leftover buns to make their lunches for school tomorrow! Will surely make this over and over again!---------------------------------------------------------------------made these again for our crab cake dinner. This time I followed the recipe exactly and did not use WW flour. Still and exellent recipe - so easy! Next up will be onion wirh RYE flour! This is a nice recipe and yo should try it!
These rolls are fantastic! Like others, I didn't have a bread machine-- I started with the warm milk and water, added the yeast and mixed. Then added all the other ingredients and mixed in my KitchenAid on 2 for about 8 minutes. (I left out the onion powder, added sauteed chopped onions on the tops of half of them before baking) I let the dough rise in a slightly warm oven for 1 hour, then continued with step 2. They took slightly longer to bake for me to get golden, as I use stoneware pans. About 30 minutes. But they were "better than store bought!" according to my 9 year old!
These turned out rather nice despite my budding bread making skills. This recipe is so easy as the bread machine does most of the work. I cannot for the life of me divide dough evenly. When I must even it out I'm forever dealing with separating creases that refuse to smooth out and blend completely. I worry that this may make the end product full of air holes. I fear the extra handling may cause tough bread. I'm also very shape challenged. Make a round mound? Heart, oval, square, oblong... everything but! This recipe is hardly to blame for my failings and I shouldn't be so hard on myself. Bread making takes much practice. If shaping ability is a main shortcoming, then I should be grateful and happy. And I really am. Tonight I made steak sandwiches a la Pioneer Woman. Normally I go for the bakery made onion buns but I'm pinching pennies and had the ingredients for these rolls. I followed a re-viewer's suggestion to top with caramelized onions; A wonderful tip but I must find a way to make the onion bits to stick to the bun tops better. These rolls had great flavour and just about perfect density. Perfect for a dinner sandwich. Thank you for the great recipe. I will make these again for sure. Practice, practice, practice!
wonderful. I ran out of dehydrated onions. I had used them up making onion garlic bagels. I did have dried chives so I said what the heck. Can't hurt. Came out really nice with a subtle flavor of chives. Great recipe. Thanks
Delicious, soft and oniony. I realize looking back at the recipe now that the rolls are out of the oven that I neglected to put the potato flakes in. I don't know what difference that would make because they are wonderful! I doubled the onion powder because I really wanted an onion taste, used 1 cup of whole wheat flour in place of the ap, making by hand I probably only used 2 1/2 cups of flour total. I soaked some dried minced onion in a little hot water to put on top before baking. These will make wonderful fresh tomato sandwiches! Thanks!
easy and good! we didn't think the onion was too overpowering: my son finished it off this morning with chocolate hazelnut spread... if I may suggest anything, it's to add some little more milk while the machine is making the dough.
I made these for leftover smoked turkey sandwiches and they were the best sandwiches I've ever eaten! I used oats instead of potato flakes because I didn't want to go to the store, added a tablespoon or more of water in the knead cycle in the bread machine, used a whole onion softened in butter and split for a little on the tops but most in the dough. I still used a little dried onion for extra flavor. I made the dough and shaped them the night before and just popped the sheet in the fridge until an hour or so before baking. They were so good!
my husband said, "These are the best things you've ever baked." No alterations to the recipe and they are spectacular---thank you!
I have made this several times now and the rolls are awesome. I make a half batch (4 rolls) formed round and baked in a 9 inch cake pan...the pan helps keep the rolls soft. I like poppy seeds on top.
I'm so proud of myself - these rolls looked & tasted great! Only change was used fresh onion instead of minced.
These were to die for, absolutely delicious. The only thing I would change would be to soak the dried onion that goes on top before baking a little. The onions were very crunchy and flaked off, but still DELICIOUS!! Will never buy onion rolls at the market again.
I love these and make them quite a bit, especially if we are having hamburgers. For an extra kick you can add 1 tsp of paprika which somehow enhances the flavor.
Made these to go with 'BBQ Pork for Sandwiches' from this site & they were great. Sort of dense, but it worked with this recipe. They had a great taste & soaked up the juice well. My husband love onion & liked the rolls as well. I followed the recipe exactly, but left out a bit of the onion powder. I also did mine the old fashioned way...not in a bread maker. Which made the first rise time about 1 hour, covered in a warm place. Good sandwich roll recipe, thanks! ~I also increased the yeast to 2 1/2t yeast.
Awesome recipe! I used sauteed onion in place of the dried minced, and added a little on top before baking for appearance. I served the Original Italian Beef, from this site, on them & some melted provolone. I will definatly be making these again!
These were absolutely fantastic with the Philly Cheesesteak from this site. I made as written with the dried onions but I did top them with sesame seeds instead as I thought there was enough onion flavor going on. I shaped into 6 hoagie rolls and they held up perfectly to the "sloppy" cheesesteaks. I would definitely make these again, and so easy using the bread machine.
I want to start by saying the only reason I'm not giving this a 5 is because I tweaked it; I was very very happy with the basic recipe and made exactly the soft rolls I was looking for! I needed a soft submarine roll without herbs, oats, or a crust and this was perfect. I reduced the sugar to 2 Tbsp. since I didn't want it too sweet and reduced the salt to 1 tsp. since I used salted butter. I also removed all the onion items for a plain flavor and attempted to make them into roll shapes, with medium success. These rolls were chewy, soft, filling, and very easy to make. Next time I'll double the recipe!
I made these without the onion flavoring and they were excellent with pulled bbq pork. I didn't let them rise for 40 minutes, it was more like 15 because I didn't have time, but they were so good. Not too thick or thin. Apparently people are having different experiences with it, so it's not for me to say how yours will turn out, but I had a good experience and will definitely make them again.
Awesome bread! Our friends thought it came from the store! I made it into a loaf and it turned out great. Tweek on the amount of onion ingredients to your liking as it is 'oniony.' Perfect as is for my taste though!!!
I'd make these again. They were pretty tasty. I didn't have dried onion, so used equal measurement of Lipton's onion soup mix. Cut back a bit on salt and onion powder as it was already in the soup mix. I bet these would make a great roast beef sandwich!
these are a little too bready for us as sandwich rolls, but they're still good. i use the recipe to make a loaf in my oven--FANTASTIC! its perfect for sandwich bread! i've been searching for a recipe like this forever! used my bread machine to make the dough and then punched down, loosely rolled up jelly-roll style and let rise about 45 min in a loaf pan. when making rolls, i scaled the recipe up to 12 buns and thats as much as my bread machine will hold as it rises.
I haven't tried these as onion rolls, but I make them all the time without adding the onion ingredients and they are fantastic.
GREAT GREAT GREAT! My husband is one of those men who when you think something taste awsome he just replies "it's good". Well with this one he said WOW YOU made THIS?!!!!!!! It's REALLYYYY good." I myself would use less salt next time maybe omit the 1/2 tsp. Also a helpfull hint,....make sure egg white is room temperature so the coldness doesn't deflate your rolls on contact and make sure to lightly spray cookie sheet w/ cooking spray. Also I sprinkle garlic powder on top along w/ the onion bits. These make great rolls for a egg sandwhich! P.S. My 5 year old daughter HATES onions,.... well I didn't tell her what was in and on top because she didn't ask,... and needless to say she even loved them.
These are postively delicious! They are perfect for any type of sandwich. They would be good as dinner rolls too. I had one right out of the oven with butter on it. YUM.
These were great. I did brush the rolls with the egg wash before letting them rise the second time and put the extra dried onion on top after soaking in a bit of water. I find that they didn't burn. Thanks!
Sorry, but I did not like these. The flavor wasn't 'wow' and the texture was a bit too dense for me - I did use 2 1/2 tsp of yeast. I make fresh bread every day, so I'm not a novice. The dough seemed good mixing it up, but not happy with the end result. (I used fresh onion and sauteed it like others.) I think I'll try adding onion to one of our other recipes to create an onion bread for my husband who has been asking.
We loved these rolls!! First of all I wanted to say how easy the dough was to work with. They came out just perfect. I used a mixed onion blend of red onions, white onions, and chives. I then sprinkled some Pecorino Romano cheese on top just before I put them the oven to bake. Thanks so much for this recipe! Yummy!
These turned out good ! I also added 1/4 cup of onion to the dough for more flavor . Turned out like the kind you get at the bakery . These are great with chicken salad .
made these yesterday 1/7/12. love the taste and will be happy to made them again.
Oh, yeah! These rolls are the cat's meow, awesome, da bomb! I, too, have baked up many a disappointing batch of rolls. These are what I have been looking for. Nice with or without the onions on top. Try them with Dan's Favorite Chicken Sandwich from this site and some pan fried pickled jalepenos. Oh, WOW!
Mmmmmm!……….Who can resist fresh onion rolls? These are perfect and so easy to make. No bread machine required. I mixed and kneaded them in my KA, but you can easily do it by hand. You won’t be disappointed. They are truly soft and much better than store bought.
Excellent! They stay nice and soft, but are oh so yummy. I'd give it five, but personal preference makes me want to dump even more onion in there.
These came out very good. The recipe was along the lines of a yeast roll recipe I use. They tasted like that except with onion. I made them for pulled pork sandwiches. I didn't have any dehydrated onion so I did like some others and sauteed some raw onions until they dried out. The rolls still came out good. Thx :)
There were great. Did not want these to be dairy. I used soy milk instead of milk and 5 tsp of dry yeast for a double recipe. I subbed oil for butter. I egged with whole egg not just yolk and baked longer than suggested. I wrapped each in foil and froze and rewarmed in my oven - tasted like fresh baked, they were amazing. They were not very heavy on the onion flavor though if that is what you are looking for. It was subtle.
Before tasting,I thought these rolls looked and felt like they were going to be a little too dense to my liking. However, after tasting, I thought they were wonderful and worked very well for finger sandwiches, when cut in half. The flavor was spot on! Thanks for sharing, claudygirl!
Great rolls! I have to add almost half a cup of warm water in addition to what is listed for my bread maker. The rolls come out fabulous. I bake them on a pizza tray (round with holes on the bottom).
I ended up with 2 batches of these...the first time I accidentally added water instead of milk but didn't realize it until after the bread machine was mixing...so rather than throw it away, I just let it go and made another batch with the milk. I could hardly tell the difference. I made them by the recipe but I didn't have any onion powder left, so I omitted that...they were phenominal! We ate them warm as hamburger buns...yummy!
These were very good for making sandwich buns. I went by the recipe except used all water instead of milk and for the topping I sauteed up slivers of onion to use instead of the dried and just lightly sprayed the tops with oil spray. These make a lot, so the first day I used half the recipe to make the sandwich buns. My husband had a sandwich for lunch the next day with them and said they were still soft. Obviously two days later they began to become stale which is normal for fresh bread. My sandwich rolls were pretty flat but that may of been my fault because in the middle of rising I noticed my paper towel started to stick to the tops and I deflated them a bit. The next night I made these as rolls, 8 of them for half the recipe. They were also good but I think I liked them a little better as sandwich buns. They did have a lot of onion flavor in them. Thanks for this great recipe!
These were wonderfully soft and delicious. I do not think they were overly onion flavored and they were great for sandwiches! The whole family, including my kids, loved them! Made as is except used sauteed onions, I put all of them inside the dough. I topped some with sesame seeds and some with poppy seeds. My husband couldn't believe I made them and they were so easy!
These are fantastik! I, too, had no potato flakes and substituted oatmeal. These have a great bread flavor and texture, SOOOOO much better than those 'puffs of air' hamburger buns. Made exactly as directed, except for the oatmeal sub. Will definately make these again for chicken salad sandwiches and burgers! Thanks for the recipe!
Great recipe, these rolls were the best I've ever tasted. I was out of milk so I made these all water. Worked out great!
Definitely a solid 5 star recipe. We loved these rolls. They taste great, and they have a nice soft texture. I am out of butter so I subbed margerine, but otherwise followed the recipe as written. When I saw how nice the dough turned out, I knew these would be winners. Thanks for sharing a great recipe.
Delicious and easy.
I followed the recipe exactly and these turned out fabulous! They had a great appearance and a wonderful taste. I didn't have any trouble with them rising. I will definitely make these again!
This are dense top notch rolls with an intense, melt-in-your-mouth onion kick!
Soft with mild onion flavor, and I surely would NOT consider them "dense." Everyone likes them, and we made Southern Pulled Pork sandwiches -- wonderful! I used 1 pkt + 1/4 tsp yeast (as per Claudygirl, recipe's creator) and baked 13 minutes. I had to add about 4 Tablespoons of water while mixing, as the dough was very dry. Dough had a nice feel to it when kneading. MUCH better sandwich rolls than many of the others on the site. Flavor is good, without overpowering what's inside. Thanks!
We are onion roll lovers and we thought these were AWESOME! Made them exactly as written, except formed into 6 rolls instead of 8 to use as hamburger buns, which was the perfect size for us. Also, I topped mine with toasted dried onions and poppyseeds before scoring the tops with a knife (just for looks, lol). They were perfect in every way...I will definately be making these again, and OFTEN! Thanks for sharing. :)
I made for vegi burgers and they were yummy. Only changes were: 1.did not have milk so used all water 2. did not have onion powder so omitted. They were still very oniony without the powder and dont think I would add if I had it. I cut into 15 pieces and they were just the right size. I think 8 would be huge. The dough needed a very long first rise to double, but worth the extra time.
These are very very easy to make. They turn out perfect everytime. I make with and without onions as some of my kids dont like onion.Non onion rolls get cheddar and jack cheese, sometimes spicy jack, just depends what I have on hand. Always a winner with these rolls.
This is an amazing and delicious recipe. I live in California and I found I needed about 1 and 1/8 cups of milk. The dough is too dry otherwise and will not rise. Don't know if anyone else has a problem with this.
Absolutely delicious! Had these with leftover Easter ham and roast beef, made sandwiches. Everyone loved them.
Wonderful! I used 21/2 tsp. yeast, and did not put the topping on before baking. I did brush the buns with butter after they came out of the oven. Soft and tasty and the bottoms have a little crunch to them. Delicious!
The rolls turned out perfect! I couldn't find potato flakes so I skipped those. Used 2.25 tsp of bread machine yeast instead of the active dry yeast. Everyone loved them!
I made these for dinner one evening for hamburgers. The family loved them! Will definitely be making these again. Can't wait to make them for a party.
These were very good. Kind of a lot of work for making Hamburger Buns -- but my Husband was Ecstatic!! My Brother-In-Law wanted the recipe :) **Helpful Hint: I purchased 3 sets of Mini Cake Pans (in the wedding section of Target -- made by Wilton) and they made perfectly shaped buns and helped to rise taller instead of wider. 3 sets equals 9 pans,
Awesome taste, super easy. Did not change a thing. Made spicy chicken salad to eat with it. Kids loved it too. Only half of the rolls made it to the supper table. Will be making this again in the near near future!!
I couldnt get dried onions, so I used potato flakes with roasted onion. I had half a red onion to use up so I finely chopped it and fried it and sprinkled it on top along with some mature cheddar. These are very large rolls so I think I'll divide it in to 10 next time. Thanks
It was very good after adjustment... 4 as written. This dough was very dry. I needed an extra 1/2 cup of water to make a workable dough.
These rolls are awesome... I LOVE onion. But just like other reviews I had problems with my rolls rising and I used the recommended amount of yeast. The taste and moistness were still great tho.
This is so good! We've been blessed with a bounty of tomatoes this year, but if I have to eat one more BLT or tomato sandwich on sandwich bread I will scream! I made these today and they are wonderful. Tasty, airy, the texture is just perfect. I didn't have any minced onions so I did as others did and fried up some vadalia onion on my own and added some to the mixture and some to the top. I can't wait for hubby to come home to these! I will for sure be making these over and over. Thanks!
These had a really good flavor but they needed more liquid. Mine came out dense and I am wondering if it is because the recipe states to knead the dough after removing it from the bread machine, that is when the dough seemed to get tough on me and I had just began to knead it. I will try this recipe again and skip that step.
I made this as a loaf, not wanting to deal with shaping into rolls. I flung the ingredients into my bread maker and hit go. Four hours later, I was rewarded with a sturdy, slightly crusty loaf. It won't be great for PB&J, but for my boyfriend's daily ham sandwich, I imagine it'll be delish.
I Recommend these. Nice and soft rolls. I don't have a bread machine, so I made them the traditional way. Also, when i let the dough rest, I noticed the melted butter I had forgotten to add in. :-) And they were just fine. I will add it next time, just for the fact that fats help prolong the shelf life of breads. Thanks I will be making these often.
I forgot to buy buns before company arrived. Had Italian beef (from this site) on the weekend menu. I whipped up these rolls without a bread machine and they were the PERFECT compliment to the beef. Next time, I'll slice 'em, butter 'em and broil/toast/grill them just before serving.
I've been making these for a while now. They are great for sandwiches and as dinner rolls. I haven't bought sandwich rolls since I found this recipe. These work well whether made with milk, water or buttermilk.
These rolls are awesome! I didn't have onion powder or dried minced onion, so I used real onion and finely chopped it. Then I melted the 3 tablespoons of butter and sauteed the onions in it so the butter was infused with the onion flavor. The result was wonderful! I had one this morning with an egg and ham on it. Delicious! I will make these again for sure!
Made these for grilled hamburgers, and they were very tasty. My family really enjoyed them, and they were perfect for the burgers--nice & soft exterior and good texture inside.
This is very good & very easy. I made them the "old fashioned" way - sans bread machine or fancy mixer. Just measuring cups/spoons, a bowl & my 2 hands (tho I did use a digital thermometer to temp my water so I didn't accidentally kill the yeast)I had a roast in the crockpot & wanted to use the leftovers to make sandwiches for lunch the next couple of days but had no bread in the house & am trying to improvise from items in the house instead of running to the store. I am NOT an accomplished bread cook - I've made Parmesan herb bread 2X (the one from this site that cooks in a 2 qt casserole dish) & Jay's pizza dough once. If I can make this by hand, anyone can. Oh & after my limited experience making "yeast" products by hand, I may never use my bread machine again, as I loathe dragging it from it's storage location, layering the ingredients, cleaning it after use & putting it away again.
These were awesome! i used acutal sauteed onion instead of the powder and dried onion. That was the onbly change, and THEY were out of this world!
Not a bad idea. I thought the dough had too much onion in it and it overpowered everything. I want to have the yeasty taste of the bread also. I would recommend cutting the amount of onion powder and minced onions in half.
To say these are easy to make would be an understatement. They are extremely easy. I made these without the onion ingredients and we used them to make pulled pork sandwiches (Sarge's EZ Pulled Pork BBQ from this site). Everyone liked it. The kids also liked to eat the rolls plain. The time to fix/cook these was right on. A definite keeper! Thanks for the recipe!!
These were the softest, best rolls I've ever tried. Hands down better than anything you can buy at the grocery store. I didn't include the onion on top because my son wouldn't like it (he didn't like the onion inside either, so I will be making these again plain).
I don't have a bread machine, so I processed these using my KitchenAid, and I let them sit for about an hour (didn't increase in size at all, unfortunately). After additional kneading (after that first hour), I don’t know if this is standard, but it took my rolls almost 3 hours to double in size! I was going to just throw in the towel after the first 40 minutes, but luckily my husband had an additional 2 hours of yard work to do. So, I set the baking sheets of rolls on my dishwasher (which had recently ran a load and was still quite warm) with the towel over them and took my time. Lo and behold, when I finally went to throw them in the oven, they had finally almost doubled in size. *LoL* Maybe it’s because we live in Phoenix and are already running our air conditioning throughout the house (set to about 80 degrees)? Who knows. Overall, they were very yummy, even though they didn’t raise quite enough. We will definitely be eating them again! (For those wondering, the only thing I had to change (as we don’t use milk) is I changed the milk to water. I used a .25 ounce packet of active dry yeast, as per the instructions.)
I made these rolls as the original poster suggested using 1/4 cup dried onions in the dough and 2 1/2 t. yeast (bread machine). I also used dried milk and did not brush the rolls with egg white nor did I top them with additional dried onions as I thought the onion flavor was sufficient. They were very soft and a nice change to plain rolls for burgers.
After reading the reviews I was a little worried they wouldn't turn out, I'm not the best baker, but these turned out great and my hubby even took some to work and bragged about his wifes cooking. Thanks for the post.
These are YUMMY! I will not buy them from the store again. I did alter the recipe slightly. I omitted the dried minced onions completely, upped the onion powder to 1 1/2 teaspoons and did dice and saute a small onion for the tops. I made these for BBQ pulled pork sandwiches but these are so easy to make and so good, I'd make these for anything. lol I definitely will be making these next time for hamburgers.
Really great rolls! They did make my entire house smell like onions, but it was worth it! I increased my yeast to 2 1/2 tsp and put in a full 1/4 cup of minced onion into the bread per the submitter's additional notes. My husband thought they tasted a bit like a biscuit, which wasn't bad, just an observation. Very flavorful and great for burgers!
I made these rolls for the 4th of July celebration. What a hit. Everyone raved about them. I didn't have the dried onion so left the onion ingredients out.......Will diffently make these again... Great easy recipe.
Excellent rolls. They are a dense bread, but very taste. I would make them again :)
I found this to be really dense, kind of plain and not oniony enough. Kind of disappointed, but I might try it again, with modifications. For my first attempt, I used soy milk instead of water or milk. Also, after the dough cycle finished in the bread machine, I didn't take it out right way to shape the loaves because I was working on other things. I just left the dough ball in the bread machine for about 40 minutes, then took it out, shaped it, and put it in my convection oven/microwave for 180C (my oven only does increments of 10C degrees) for 20 minutes. It came out kind of pale, but that's probably because my oven just takes longer, even though convection ovens are supposed to bake things faster. To serve, I toasted it twice, and dipped it into warm, salted butter (kind of like a garlic knot, but with onions). Next time, I'll try following the directions more closely, and put more salt and onions for more flavor.
I had to add a lot more liquid to make this dough come together, the first time was a disaster! Since then I have just added additional water to it and they are fabulous. I even wrote about them on my blog and gave them four out of five wooden spoons. Thanks so much, this recipe brought me right back to my childhood.
Excellent recipe! Better than any store bought. I have discarded all my recipes for hamburger rolls and will be using this. Made exactly as written, no change needed. Thanks!
So simple to make and they taste wonderful. I made these yesterday. Used about two large onions and I felt it needed maybe one more. This dough is extremely sticky. Like one other reviewer, I gave up trying to form into balls and just emptied the dough into the pan. I couldn't even score it. Cooked it about 5 minutes and cut it before serving. Huge rolls and will freeze the rest.
These are the best!!! I used minced onion in the dough and then sauteed onion to put on top before baking.
I loved these rolls. I proofed the active dry yeast for 10 minutes with the sugar first. Used olive oil instead of butter and water instead of milk. I also used double amounts of onion powder and only 2 tbl of the minced. I cooked them on the second from bottom rack in the oven for about 20 minutes and spritzed them with water the first 10. I also brushed rolls with olive oil before baking and sprinkled some poppy seeds on them as well.
