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Soft Onion Sandwich Rolls

Soft Onion Sandwich Rolls

  • Prep

    3 h
  • Cook

    20 m
  • Ready In

    3 h 20 m
claudygirl

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.
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Reviews

claudygirl
165

claudygirl

7/3/2011

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 submitted it. And, thank you for all the great reviews. 7?3?11: Once again, I'm updating the review of my own recipe. No, using fresh, diced and sauteed onions doesn't work for me. Bakeries have long used dehydrated onions in baking for a reason and my recent results have proved why. Good luck.

chickiefantasma
73

chickiefantasma

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 flakes (they didn't need to be chopped up- they just melt into the dough). Another thing I altered was that I used all water. In my experience, breads made with milk get tough quickly and aren't that good unless they're super fresh. Makeing it with all water keeps it fresher longer. But these were wonderful! My husband called them "a little piece of heaven."

LehighBarbie
66

LehighBarbie

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 made one small change to the recipe since I do not have dried onions on hand and that was to sauté about 1/4 cup worth of onions to get the moisture out and they worked out fine every time. I also don’t have a bread machine which is simply to proof the yeast and only start out with 1 ½ to 2 cups of flour and knead in the last cup. Knead for the standard 8 or so minutes and let rise, covered, in a warm place for an hour or more and then follow recipe from step 2. They are Easy to make without a bread machine and Mmmmm are they sooooo good!

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