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My review
Soft Onion Sandwich Rolls
claudygirl
"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."
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Ingredients
3 h 20 m servings 260 calsOriginal recipe yields 8 servings (8 buns)
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Directions
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Prep
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Cook
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Ready In
- Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
- When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 260 calories; 5.3 g fat; 45.9 g carbohydrates; 6.9 g protein; 13 mg cholesterol; 487 mg sodium. Full nutrition
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Reviews
Read all reviews 165200 Ratings
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Most helpful positive review
6/24/2004
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 s...
Most helpful critical review
9/8/2010
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 s...
Most helpful
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Least positive
Newest
6/24/2004
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 s...
4/11/2008
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 fl...
2/15/2008
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 mad...
6/21/2004
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 ...
9/20/2006
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 ...
4/15/2008
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...
5/27/2008
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...
2/6/2011
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 s...
5/22/2006
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...