Onion Rolls
Soft, flavorful onion rolls with a hint of mustard and minced onion, perfect for sandwiches or as a side, appealing to bread lovers and onion enthusiasts.
Ingredients
Instructions
- In a large mixer bowl, combine 2 1/2 cups of flour and the yeast.
- In a saucepan, heat together the milk, sugar, 2 tablespoons of instant minced onion, cooking oil, mustard, salt, and pepper until warm, stirring occasionally.
- Add the warm mixture to the dry ingredients in the mixer bowl.
- Add the egg to the mixture.
- Beat at low speed for 30 seconds, scraping sides of the bowl constantly.
- Beat 3 minutes at high speed.
- By hand, stir in enough of the remaining flour to make a moderately stiff dough.
Tips & Substitutions
For best results, let the dough rise in a warm place to encourage yeast activity. If you don’t have instant minced onion, you can substitute with finely chopped fresh onion, sautéed until soft, or onion powder. Consider adding herbs to the dough for added flavor. Ensure the milk isn’t too hot when mixing with the yeast to avoid killing it.
Serving Suggestions
These onion rolls are perfect as a side for soups or stews, and they pair beautifully with Cottage Cheese Herb Dressing. Serve them warm with butter or use them as sandwich rolls for lunch. They also complement dishes like Apple Pineapple Salad for a complete meal.
Storage & Reheating
Store leftover onion rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 350°F for about 10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Onion Rolls contains roughly 583 calories, with 11g protein, 115g carbohydrates, and 10g fat. It is an excellent source of protein (23% of the Daily Value) and calcium (22% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 945mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour to add more fiber and nutrients. However, the texture may be denser, so you might need to adjust the liquid slightly to achieve the right dough consistency.
How can I make these rolls vegan?
To make these onion rolls vegan, substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based milk like almond or soy milk instead of regular milk. The rolls will still be delicious and fluffy!
What can I do if my dough doesn’t rise?
If your dough doesn’t rise, it may be due to inactive yeast or too cold of an environment. Ensure your yeast is fresh by testing it in warm water with sugar before use. If the dough is too cold, try placing it in a warm spot, like an oven with the light on, to encourage rising.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).