Reviewed: Jul. 24, 2007

Both my husband and I loved these rolls. I made them for grilled chicken sanwiches and then we ended up finishing them off just the rolls later in the evening. So good and easy!!!

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Jennifer

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Reviewed: Jul. 23, 2007

Very good! They tasted a little like an onion bagel in bun form. I think next time I'll let them rise a little longer to make sure they're a little fluffier.

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Jen

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Reviewed: Jun. 24, 2007

Made these for grilled hamburgers, and they were very tasty. My family really enjoyed them, and they were perfect for the burgers--nice & soft exterior and good texture inside.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 21, 2007

To say these are easy to make would be an understatement. They are extremely easy. I made these without the onion ingredients and we used them to make pulled pork sandwiches (Sarge's EZ Pulled Pork BBQ from this site). Everyone liked it. The kids also liked to eat the rolls plain. The time to fix/cook these was right on. A definite keeper! Thanks for the recipe!!

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: May 12, 2007

these are a little too bready for us as sandwich rolls, but they're still good. i use the recipe to make a loaf in my oven--FANTASTIC! its perfect for sandwich bread! i've been searching for a recipe like this forever! used my bread machine to make the dough and then punched down, loosely rolled up jelly-roll style and let rise about 45 min in a loaf pan. when making rolls, i scaled the recipe up to 12 buns and thats as much as my bread machine will hold as it rises.

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kleerae

Cooking Level: Professional

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Reviewed: May 7, 2007

Fantastic! I wouldn't changa a thing. it makes the BEST hamburger buns.

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ALAMEDAKID

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Reviewed: Apr. 19, 2007

Made these to go with 'BBQ Pork for Sandwiches' from this site & they were great. Sort of dense, but it worked with this recipe. They had a great taste & soaked up the juice well. My husband love onion & liked the rolls as well. I followed the recipe exactly, but left out a bit of the onion powder. I also did mine the old fashioned way...not in a bread maker. Which made the first rise time about 1 hour, covered in a warm place. Good sandwich roll recipe, thanks! ~I also increased the yeast to 2 1/2t yeast.

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Carley

Cooking Level: Expert

Home Town: Layton, Utah, USA

Living In: Hooper, Utah, USA

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Reviewed: Apr. 1, 2007

I forgot to buy buns before company arrived. Had Italian beef (from this site) on the weekend menu. I whipped up these rolls without a bread machine and they were the PERFECT compliment to the beef. Next time, I'll slice 'em, butter 'em and broil/toast/grill them just before serving.

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AKBMEIER

Cooking Level: Expert

Home Town: Beavercreek, Ohio, USA

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Reviewed: Feb. 15, 2007

GREAT GREAT GREAT! My husband is one of those men who when you think something taste awsome he just replies "it's good". Well with this one he said WOW YOU made THIS?!!!!!!! It's REALLYYYY good." I myself would use less salt next time maybe omit the 1/2 tsp. Also a helpfull hint,....make sure egg white is room temperature so the coldness doesn't deflate your rolls on contact and make sure to lightly spray cookie sheet w/ cooking spray. Also I sprinkle garlic powder on top along w/ the onion bits. These make great rolls for a egg sandwhich! P.S. My 5 year old daughter HATES onions,.... well I didn't tell her what was in and on top because she didn't ask,... and needless to say she even loved them.

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ginny

Home Town: Southbridge, Massachusetts, USA

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Reviewed: Feb. 1, 2007

These were great. I did brush the rolls with the egg wash before letting them rise the second time and put the extra dried onion on top after soaking in a bit of water. I find that they didn't burn. Thanks!

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MaryM

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Reviewed: Jan. 12, 2007

Awesome bread! Our friends thought it came from the store! I made it into a loaf and it turned out great. Tweek on the amount of onion ingredients to your liking as it is 'oniony.' Perfect as is for my taste though!!!

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pcuttle

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Reviewed: Jan. 6, 2007

I made these rolls the other day. I had a bit of trouble getting the dough to stick together. I had to add about 3 Tbsp more water to the dough, but then they turned out great! I also added real fried onion to the tops with some cheese when I baked them, and I made them with soy milk instead of regular milk. Me and my husband ate them as sandwiche buns and also for chicken burgers. Mmmm Mmmm! The dough also seamed a little stiff when I shaped them, but they still turned out great! So, don't let that scare you off. Give these a try! They are simple and delicious! :)

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Chen

Cooking Level: Expert

Home Town: Sundre, Alberta, Canada

Living In: Oslo, Oslo, Norway

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Reviewed: Dec. 29, 2006

Great sandwich rolls! 2nd time I made these, I left out the onion ingredients and made regular dinner rolls. Both times rolls were delicious!! Highly recommend this recipe!

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LITELADY

Cooking Level: Expert

Home Town: Ashland, Missouri, USA

Living In: Centralia, Missouri, USA

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Reviewed: Oct. 24, 2006

I followed the recipe exactly and these turned out fabulous! They had a great appearance and a wonderful taste. I didn't have any trouble with them rising. I will definitely make these again!

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JJ

Cooking Level: Expert

Home Town: Paullina, Iowa, USA

Living In: Sutherland, Iowa, USA

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Reviewed: Sep. 30, 2006

I couldnt get dried onions, so I used potato flakes with roasted onion. I had half a red onion to use up so I finely chopped it and fried it and sprinkled it on top along with some mature cheddar. These are very large rolls so I think I'll divide it in to 10 next time. Thanks

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Sep. 20, 2006

Our family loves these rolls! I usually brush the tops with melted butter instead of egg white since my oldest is allergic to eggs. Be sure to note that 2.5 tsp of yeast will cause the rolls to rise better than only one pkg, which only has 2.25 tsp.

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gingersnapp

Cooking Level: Expert

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Reviewed: Aug. 14, 2006

The first time I made these I only let them rise once, which I didn't realize that at the time. They came out only about 1/2" thick. But I served them thinking that's how they were supposed to be. My husband loved it. I have made them several times now and continue to let them rise once. I also leave out the onion ingredients. They tasted awesome the next day toasted with butter too, like an english muffin. My husband insists they be the sandwich bread & hamburger bun of choice.

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ryann

Cooking Level: Intermediate

Home Town: Kelseyville, California, USA

Living In: Seymour, Texas, USA

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Reviewed: Aug. 8, 2006

Mine didn't turn out too well... very dense, but the flavor was delicious. I am a beginner at making bread, so I'm assuming it was me:) I'll try again.

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Jenny W

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 29, 2006

After reading the reviews I was a little worried they wouldn't turn out, I'm not the best baker, but these turned out great and my hubby even took some to work and bragged about his wifes cooking. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jun. 10, 2006

I Recommend these. Nice and soft rolls. I don't have a bread machine, so I made them the traditional way. Also, when i let the dough rest, I noticed the melted butter I had forgotten to add in. :-) And they were just fine. I will add it next time, just for the fact that fats help prolong the shelf life of breads. Thanks I will be making these often.

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Darlene Ranek

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Soft Onion Sandwich Rolls

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