Soft Onion Sandwich Rolls Recipe

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Most Helpful Positive Review

Jul 03, 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.

—claudygirl

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Most Helpful Critical Review

Sep 09, 2010

Sorry, but I did not like these. The flavor wasn't 'wow' and the texture was a bit too dense for me - I did use 2 1/2 tsp of yeast. I make fresh bread every day, so I'm not a novice. The dough seemed good mixing it up, but not happy with the end result. (I used fresh onion and sauteed it like others.) I think I'll try adding onion to one of our other recipes to create an onion bread for my husband who has been asking.

—Stella67

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170 Ratings

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Apr 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."

—chickiefantasma

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Feb 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!

—LehighBarbie

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Jun 21, 2004

Although I don't have a bread machine, these rolls turned out great! I used my Kitchen Aid Mixer and made them (somewhat) the old fashioned way. I did not have dried onion flakes, which, in the end I was actually happy about, because I finely diced a fresh onion and then fried in a pan until very brown. The rolls tasted bakery fresh Claudy and we were all very happy! Thanks so much for a weeks worth of lunch sandwiches!

—LINDA MCLEAN

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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.

—gingersnapp

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May 27, 2008

FANTASTIC! I use these a lot, make them about once a week. Tonight we're using them toasted for French Dip sandwiches. I didn't modify the recipe in any way, so the review is "as is" and it's great!!!

—luvmykids

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May 07, 2010

Delicious! Be warned that these have a very strong onion flavor but my family loves onions so we all loved them! I agree with the reviewer who said they taste like onion bagels. I substituted the milk with water and used ground oats in place of the potato flakes. I got 14 dinner size rolls out of this recipe but will double next time and try freezing some. Thanks!

—6MOUTHS

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Nutrition

Calories
260 kcal
13%

Carbohydrates
45.9 g
15%

Cholesterol
13 mg
4%

Fat
5.3 g
8%

Fiber
1.8 g
7%

Protein
6.9 g
14%

Sodium
487 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Soft Onion Sandwich Rolls

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 260
Calories from Fat: 48

% Daily Value *
Total Fat 5.3g 8 %
Saturated Fat 3.1g 16 %
Cholesterol 13mg 4 %
Sodium 487mg 19 %
Potassium 179mg 5 %
Total Carbohydrates 45.9g 15 %
Dietary Fiber 1.8g 7 %
Protein 6.9g 14 %
Sugars 7.2g
Vitamin A 4 %
Vitamin C 6 %
Calcium 6 %
Iron 24 %
Thiamin 43 %
Niacin 36 %
Vitamin B6 7 %
Magnesium 7 %
Folate 63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.