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Onion Rolls

These soft, golden buns feature a subtle spiral of flaked onion, giving them an incredible aroma and marvelous flavour. They are perfect for all kinds of sandwich fillings and can also double up as hamburger buns.

Onion Rolls
Author:
Recipe type: Buns and Bread Rolls
Serves: 8 Buns
Prep time: 
Total time: 
Ingredients
For the dough
  • ¾ cup to 1 cup lukewarm water (see notes)
  • 1½ tablespoons butter
  • 1 large egg
  • 3½ cups all-purpose flour
  • ¼ cup sugar
  • 1¼ teaspoons salt
  • 1 teaspoon onion powder
  • 3 teaspoons instant yeast
For the topping
  • 2¼ tablespoons onion flakes
  • 1 egg white beaten with ¾ tablespoon water
  • toppings such as sesame seed, poppy-seed , etc (optional)

Instructions
  1. To make the dough: Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—to make a soft, somewhat tacky dough.
  2. Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.
  3. Transfer the dough to a lightly greased work surface, and pat/roll it into a 30cm x 45cm rectangle
  4. Sprinkle the dough with the minced onion, and press/roll it into the surface gently.
  5. Starting with a short (30cm) end, roll the dough into a log, sealing the ends and side seam.
  6. Cut the log into eight slices. A pair of scissors works very well here.
  7. Place the buns on a lightly greased or baking-paper lined baking tray, flattening them to about 7cm wide. Cover and allow them to rise till they are very puffy (about 1 hour). Towards the end of the rising time, preheat the oven to 190°C.
  8. Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
  9. Bake the buns for 20 to 25 minutes, until golden brown and feel set when you poke them.
  10. Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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