Soft Onion Rolls are fluffy, golden, and infused with the rich sweetness of sautéed onions. Perfect for sandwiches, burgers, or as a side to soups and salads, these rolls bring irresistible flavor and texture to the table. With their tender interior and light crust, they are a versatile baked good that’s sure to become a family favorite.
Why You’ll Love This Recipe
These onion rolls strike the perfect balance between soft and hearty. The caramelized onion flavor makes them unique and more exciting than plain dinner rolls, while their fluffy texture makes them ideal for both everyday meals and special occasions. They’re customizable, freezer-friendly, and pair beautifully with both sweet and savory toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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4 cups all-purpose flour
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1 packet (2 ¼ teaspoons) active dry yeast
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1 cup warm water (110°F to 115°F)
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¼ cup granulated sugar
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¼ cup unsalted butter, melted
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1 large egg
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1 teaspoon salt
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1 medium onion, finely chopped
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1 tablespoon olive oil (for sautéing onion)
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1 egg (for egg wash)
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Sesame seeds or poppy seeds (optional, for topping)
Directions
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In a small bowl, mix warm water and sugar. Sprinkle yeast on top and let sit 5–10 minutes until frothy.
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Heat olive oil in a skillet over medium heat. Add chopped onion and sauté 5–7 minutes until translucent. Remove from heat to cool slightly.
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In a large bowl, combine flour and salt. Make a well in the center and add melted butter, yeast mixture, and egg. Mix until a rough dough forms.
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Stir in sautéed onions until evenly distributed. The dough will be sticky.
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Knead dough on a floured surface for 8–10 minutes until smooth and elastic, adding flour if necessary.
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Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, 1–1.5 hours.
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Punch down dough and divide into 12 equal pieces (about 2.5 oz each). Shape into balls by tucking edges under and rolling smooth.
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Place rolls on a parchment-lined baking sheet with space between them. Cover and let rise again until doubled, 30–45 minutes.
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Preheat oven to 375°F (190°C). Beat the second egg and brush over risen rolls. Sprinkle with sesame or poppy seeds if desired.
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Bake 15–20 minutes, until golden brown and hollow-sounding when tapped.
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Cool on a wire rack for at least 10 minutes before serving.
Servings and timing
Yield: 12 rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Rising Time: 90 minutes
Total Time: 140 minutes
Variations
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Cheesy Onion Rolls: Add ½ cup shredded cheddar or Parmesan to the dough.
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Herbed Rolls: Mix in dried herbs such as thyme, rosemary, or oregano.
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Caramelized Onions: Cook onions longer until golden brown for deeper flavor.
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Mini Rolls: Divide dough into 18 pieces for smaller dinner rolls.
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Sweet Twist: Add a sprinkle of sugar to the egg wash and skip the seeds for lightly sweet onion buns.
Storage/Reheating
Store leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze rolls in a freezer bag for up to 2 months. Thaw at room temperature, then warm in the oven at 325°F for 5–7 minutes to refresh their softness.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used directly with the flour. The rise time may be slightly shorter.
Do I have to sauté the onions first?
Yes, sautéing enhances flavor and ensures they blend well into the dough without being raw or harsh.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise for up to 24 hours, then shape and continue as directed.
Can I use whole wheat flour?
You can replace up to half the all-purpose flour with whole wheat for a heartier roll.
How do I keep the rolls soft after baking?
Store them in an airtight container or wrap them in a clean kitchen towel while cooling to retain moisture.
Can I use dried onion flakes instead of fresh onions?
Yes, but fresh sautéed onions give the best flavor. If using dried, rehydrate them in warm water first.
Why didn’t my rolls rise properly?
Ensure the yeast is fresh and the water is warm (not hot). A warm, draft-free environment helps the dough rise.
Can I make these rolls without an egg wash?
Yes, but the rolls will be paler. The egg wash adds shine and helps seeds stick.
Can I double the recipe?
Yes, this recipe scales easily. Use two baking sheets if doubling to avoid overcrowding.
Are these rolls good for burgers?
Absolutely. Their soft texture and onion flavor make them excellent for sandwiches and burgers.
Conclusion
Soft Onion Rolls are a delicious twist on classic rolls, offering both fluffy texture and a savory onion flavor. Perfect for pairing with soups, salads, or grilled meats, these buns are versatile and freezer-friendly, making them a great recipe to keep on hand. Once you try them, they’ll quickly become a staple at your table.
Print
Soft Onion Rolls
- Total Time: 140 minutes
- Yield: 12 rolls
Description
These Soft Onion Rolls are fluffy, golden, and bursting with sweet, savory onion flavor. Perfect as a side dish, for sandwiches, or as part of a holiday spread, these rolls are tender on the inside with just the right amount of chew. The sautéed onion folded into the dough adds incredible flavor, making them a delicious upgrade from classic dinner rolls.
Ingredients
For the Dough:
1 tablespoon olive oil or butter
1 medium onion, finely chopped
1 packet (2 ¼ teaspoons) active dry yeast
1 cup warm milk (110°F / 43°C)
2 tablespoons sugar
3 cups all-purpose flour (plus extra as needed)
1 teaspoon salt
2 tablespoons melted butter
1 egg, room temperature
For Topping (optional):
1 egg yolk, beaten with 1 tablespoon milk (egg wash)
1 tablespoon dried onion flakes or sesame seeds
Instructions
- Step 1: Prepare the onions
- Heat olive oil or butter in a skillet over medium heat. Add chopped onion and cook for 6–8 minutes until soft and lightly golden. Remove from heat and let cool.
- Step 2: Activate the yeast
- In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Step 3: Make the dough
- Add melted butter, egg, salt, flour, and cooled onions. Mix until a shaggy dough forms. Knead by hand (8–10 minutes) or with a stand mixer (5 minutes) until smooth and elastic.
- Step 4: First rise
- Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1 ½ hours, or until doubled in size.
- Step 5: Shape the rolls
- Punch down the dough. Divide into 12 equal portions and shape into balls. Place onto a parchment-lined baking sheet or into a greased 9×13-inch pan.
- Step 6: Second rise
- Cover loosely with a towel and let rise for 30–40 minutes, until puffy.
- Step 7: Bake
- Preheat oven to 375°F (190°C). Brush rolls with egg wash and sprinkle with dried onion flakes or sesame seeds if desired. Bake for 18–22 minutes, until golden brown.
- Step 8: Serve
- Cool slightly before serving. Enjoy warm with butter, as sandwich rolls, or alongside dinner.
Notes
- For deeper flavor, caramelize onions instead of just sautéing.
- Add cheese or herbs for extra flavor variations.
- Store in an airtight container to keep rolls soft.
- Freezer-friendly—thaw and reheat before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
