Reviewed: Mar. 8, 2009

Taste on this is great. I had some trouble with the second rise though. Let me start at the beginning! I do not have a bread machine, so I proofed the yeast with the sugar and water, then added everything else (heated up the milk to 110 before adding). I was out of dried onions (shame on me) so I diced some fresh, 3 T. Then I kneaded for about ten minutes and let rise in a bowl dusted with flour in my oven, with a bowl of boiling water and the door shut. When it was just shy of double I took it out and re-kneaded, then formed into rolls on ungreased pans and put back in the oven with fresh boiling water. They took forever to rise; after an hour and a half I got impatient and did the egg wash (make sure your egg white is room temp to avoid deflating the dough), then topped with a sprinkle of fresh parmesan cheese and some flash-fried onions. Cooked about 20 minutes, they puffed a little bit more. They got a beautiful golden brown color, the house smelled absolutely divine, and the rolls tasted fantastic. They are lighter than I was expecting, I thought because they are not as big as I wanted them my air pockets would be too small for a soft bread, but they are actually really great. UPDATE: Made these again with much better luck! They are soft and flavorful and amazing with dried minced onions! First rise took about an hour, second one 50 minutes. Added poppy seeds to the top dressing :)

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Reviewer:

ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Feb. 23, 2009

Absolutely incredible. Probably the best I have had in a long time. Made the eight rolls and by the end of the night they were gone I was proud of myself. Did use the sauted onions as someone suggested.

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Reviewer:

Debra

Reviewed: Feb. 19, 2009

These are the best!!! I used minced onion in the dough and then sauteed onion to put on top before baking.

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Reviewer:

natalie

Reviewed: Feb. 11, 2009

Great! I have made them as onion rolls and plain rolls. They turn out to be wonderful. Soft, light, and flavorful. The only difference is I let them rise a total of three times.

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Reviewer:

STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

Reviewed: Feb. 4, 2009

wonderful. I ran out of dehydrated onions. I had used them up making onion garlic bagels. I did have dried chives so I said what the heck. Can't hurt. Came out really nice with a subtle flavor of chives. Great recipe. Thanks

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Reviewer:

IZECREEMER

Cooking Level: Expert

Living In: Corning, New York, USA

Reviewed: Jan. 18, 2009

These were the softest, best rolls I've ever tried. Hands down better than anything you can buy at the grocery store. I didn't include the onion on top because my son wouldn't like it (he didn't like the onion inside either, so I will be making these again plain).

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Reviewer:

Jenn

Cooking Level: Expert

Home Town: Long Beach, New York, USA

Reviewed: Dec. 10, 2008

Very easy to make and pretty good too. Made Shrimp po'boys with these - not authentic, but they were yummy.

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Reviewer:

valerie160

Cooking Level: Expert

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

Reviewed: Dec. 3, 2008

Good recipe but it does need some tweeking. Good for a starter and then you have to experiment to get it right.

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Reviewer:

sickwell

Reviewed: Nov. 30, 2008

These rolls are fantastic! Like others, I didn't have a bread machine-- I started with the warm milk and water, added the yeast and mixed. Then added all the other ingredients and mixed in my KitchenAid on 2 for about 8 minutes. (I left out the onion powder, added sauteed chopped onions on the tops of half of them before baking) I let the dough rise in a slightly warm oven for 1 hour, then continued with step 2. They took slightly longer to bake for me to get golden, as I use stoneware pans. About 30 minutes. But they were "better than store bought!" according to my 9 year old!

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Reviewer:

KARENMOLLOY

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Reviewed: Nov. 16, 2008

I've made this recipe several times, excellent every time! To make delicious dinner rolls, omit the onion powder and minced onion, (I skip the hand-kneading step)form the dough into rolls (about 1/3 cup each), cover with damp dish towel, put into oven with a bowl of hot water until double. After cooking, rub tops with butter. YUM!

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