Onion Rolls, Bread Machine
"These are easy with the help of your bread machine and taste way better than the store bought rolls. Directions are given for a 1 1/2 lb. machine. Note: in my photo the rolls are pictured with "Recipe #287863", which is delicious!
6/20/10 note: Many reviewers have noted the dough seems sticky. I always watch my machine as it starts to knead the dough and if it is looking sticky at the time, add more flour then.
However, I am changing the recipe from 3 Cups flour to 3 1/4 cups flour today so definitely don't add additional flour unless the dough looks too moist."
photo by Val805
- Ready In:
- 3hrs
- Ingredients:
- 13
- Yields:
-
10 rolls
- Serves:
- 10
ingredients
directions
- In a small skillet over medium heat, melt the butter; add onion. Saute onion about 10 minutes until tender, but not browned. Remove pan from heat and allow onion to cool slightly.
- Reserve 1/4 cup of the onion mixture; set aside. Place remaining onion mixture and dough ingredients in bread pan, select the Dough setting, and press start.
- When dough cycle is complete, turn dough onto a floured countertop or cutting board. Gently roll and stretch dough into a 12-inch rope. With a sharp knife, divide dough into 10 pieces.
- Grease a large baking sheet. Roll each piece of dough into a ball and then flatten slightly. Place rolls on prepared sheet. In a small bowl, beat together remaining egg and 1/2 teaspoon salt; brush egg mixture over each roll. Spread approximately 1 teaspoon of reserved onion mixture on each roll. Let rise in warm oven 30 to 45 minutes until doubled. (Hint: To warm oven slightly turn oven on Warm setting for 2 minutes, then turn it off and place covered dough in oven to rise. Remove sheet from oven to preheat.).
- Preheat oven to 375°F Bake rolls 20 minutes until they are golden and onion is brown, but not burnt. Remove from oven and cool on racks.
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Reviews
-
For starters, I didn't even have to make one adjustment to the dough as it bobbed around in the bread machine. This recipe is the best ever from perfect flavor to texture to golden-brown oniony crust for sirloin burgers; and I got rave reviews and big hugs from my family.
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These were phenomenal. I have made this one with the breadmaker and once with the kitchenaid mixer and it turned out great both times. I didn't find the dough to be sticky although I used the full 3 and a quarter cups of flour. These are definitely the new sandwich-standard in the house. -
These are so good!! I added caraway seeds too. Thanks so much for the recipe ?? -
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This dough is wonderful and easy. I made it for cabbage burgers and every one loved it and I have a house full of 3 year olds...wonderful recipe will pass it on to friends and family!!!!!
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Thanks for the recipe. These came out great, even after modifying it by cutting the salt in half, to 1/2 tsp, and using unsalted butter. May try adding more Onion Powder or maybe Garlic Powder next time. The crumb was moist and flaky like buns I buy in the store. I posted a picture above.
see 9 more reviews
Tweaks
-
I chopped one small onion and it was one cup, so I used all that into my bread, didnt save any for the tops. I also used all milk instead of the water since I didn't have powdered milk in the house. Made 8 large hamburger buns with the recipe, they were very good in texture, but could still use more onion, if you want to call them onion rolls. I will make again for hamburgers and sloppy joe recipes. I think they also will make a good roasted pork sandwich. -
Mmm, mmm! My husband and I really enjoyed these. I was making Recipe #13285 and didn't want to go out for buns so I tried this recipe. They are just as good as the store bought if not better! I didn't have dry milk powder so I substituted milk for the extra 2 tablespoons of water and let them raise on the counter until doubled becuase my oven was being used. They made the house smell wonderful. Thanks for a great recipe!!
RECIPE SUBMITTED BY
I am a native Californian, born in the Los
Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area.
I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club.
I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun.
I have loved getting involved in the RecipeZaar games and learning how to post the photos. I am currently playing on the Zaar World Tour and it is lots of fun!
Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks!
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