Onion rolls are pretty much one of my favorite things. I became obsessed with them after having them at a kind-of local NY style deli restaurant. I’ll even buy all of their day old/reduced bags and take up every inch of my freezer. We don’t need anything else. Just onion rolls. I’ve talked my husband into driving toward that town, without feeding him, knowing he’ll get hungry and want to stop somewhere. How convenient! We just happen to be near that establishment! Not that I planned it that way, at all. Nope. Didn’t do it. Oh look! Free onion rolls!
This is my version of an onion roll. Soft, chewy, full of onion flavor with just a hint of garlic. This is the perfect vessel for delivering delicious meat and vegetable fillings to your awaiting taste buds. You’re drooling now, right?
I know I promised this last week when I posted my Philly-Style Sloppy Joes. I’m sorry for the wait, but it’s here now. Yay! Don’t forget to like, comment, and share with your friends. Follow me on Facebook or by email so you don’t miss a post!
Soft Onion Sandwich Rolls
3/4 C milk
5 tblsp water
3 tblsp butter
3 tblsp granulated white sugar
1 tsp garlic powder
3 tblsp dried minced onion + 1-2 tblsp for sprinkling on top of rolls
.25oz Active Dry Yeast (1 envelope)
1 1/2 tsp salt
3 cups flour
1/4 cup oat flour
1 egg white, at room temperature.
- In saucepan, combine milk, water, butter, sugar, garlic, and onion over low heat just until sugar is dissolved and butter is melted.
- Cool to 105-110 degrees
- Add yeast and mix until dissolved. Let rest 5-10 minutes
- While yeast is resting, in separate bowl mix together 2 cups of the flour, 1/4 cup oat flour, and salt
- Slowly incorporate milk mixture into flour. Mix until flour is combined and forms a sticky dough.
- Turn out onto lightly floured surface. Knead, adding remaining cup of flour, until smooth and elastic. (6-8 minutes)
- Place dough into greased bowl, cover, and let rise for 1 hour or until doubled in size.
- After 1 hour, punch down and knead dough lightly.
- Using a pizza cutter, divide dough into 8 equal pieces.
- Form into balls, flatten to 4 inches in diameter.
If your dough is shrinking, let rest for 2-3 minutes then flatten.
- Place on greased baking sheet, cover, and let rise in draft free place for 30-40 minutes.
- Preheat oven to 350 degrees.
- Whisk together egg white plus additional 1 tablespoon of water. Make sure egg is at room temp. Using a cold egg can cause your rolls to deflate. Brush rolls with egg white, sprinkle with more minced onion.
- Bake for 15-20 minutes until golden brown. Remove from pan, cool.
If you prefer unflavored rolls, just omit onion and garlic.
Make these into dinner rolls by forming into smaller balls then placing into a sided-baking pan. Do not flatten. Let rise and bake.