No-Knead Onion Rolls


Today is an exciting day.  We are finally bringing in the first of our Pinot Noir grapes for harvest.  We have been able to hold off picking until now, and have been on red alert so many days before.  We had a very cool season this past year but things have shaped up nicely.  We truly feel 2011 will make some incredible wine.  But with rain in the forecast for this afternoon, today is the day to bring it in.  The rest of the day will be spent carefully sorting fruit and celebrating the bounty of the season.

But right now, all I can think about are these luscious, simple to make rolls.  Wow, what an addition to dinner they were.  Soft and airy, kind of like those King’s Hawaiian rolls.  They were gobbled up quickly and rightfully so.  They are beautiful and very appetizing….and taste fantastic!

All I can say is make these…soon.  I have to run, the grapes are calling! It truly is the best time of year!!

No-Knead Onion Rolls
Adapted from Everyday

3 Tablespoons olive oil, divided
3 medium onions, finely chopped
1/4 cup plus 1 teaspoon granulated sugar
Kosher salt
2 0.25 ounce packages active dry yeast
2 large eggs
6 Tablespoons butter, melted, plus more at room temp for the pan
6 cups all-purpose flour, spooned and leveled, plus more for shaping the dough

Heat 2 Tablespoons of the oil in a large skillet over medium high heat.  Add the onions, 1 teaspoon of the sugar, and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown, 15 to 18 minutes.

Place 2 cups warm tap water (105o to 115F) in a large bowl; sprinkle with the yeast and let stand until foamy, 4 to 5 minutes.  Whisk in the eggs, 4 Tablespoons of the butter, the remaining 1/4 cup sugar and a 1/2 teaspoon of salt.  Add the flour and three-quarters of the onions and mix until a sticky dough forms. Brush the top of the dough with the remaining tablespoon of oil .  Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

Butter a 9 x 13 baking pan.  Punch the dough down.  With well-floured hands, form the dough into 16 balls and place in the prepared pan, spacing evenly.  Sprinkle with the remaining quarter of the onions.  Cover the pan loosely with plastic wrap and let rise in a warm place until doubled in bulk, 30 to 40 minutes.

Heat oven to 400o F.  Remove the plastic wrap and brush the dough with the remaining 2 Tablespoons of butter.  Bake until the rolls are golden, 18 to 22 minutes (tent with foil if tops brown to quickly-I did).  Cool in the pan for five minutes before serving.

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11 Comments and 3 Replies

  1. Kayleen S. 1

    These sound delicious! How many eggs does it call for, the amount didn’t make it into the ingredient list. :(

    Reply
  2. I like the sound of these rolls as I am a fan of the onion flavor. I also have to say I adore those band-aid crackers! Too cute.

    Reply
  3. These rolls are the next bread I will make, and soon. I can’t wait to serve a basket of these yummy rolls at our next potluck, thanks Kathy.

    Reply
  4. Those onion rolls look awesome! It looks like you shaped them as dinner rolls. I’d like to try them as sandwich buns with roast beef!

    Reply
  5. Lynette 6

    I make them kinda flat, split them in half and toast them. haven’t bought bread since thanksgiving. Great for sandwiches that way.

    Reply
  6. Pineygrrl 7

    I made these rolls last week and they came out soooo delish I am making them again for a small dinner party. I halved the recipe with no prob and baked them in a 9″ layer cake pan. Extremely delicious. Thanks!

    Reply
  7. Pineygrrl 9

    Ready to go shape another batch……but today I changed the flavor by omitting the onions and adding the following: 1/4 c. Parmesan, 2Tbsp finely minced fresh rosemary, and 10 finely minced garlic cloves (which I had sauteed with the oil, sugar and salt, to take the place of the onion. I had gotten the flavor combo from Skinnytaste…but their biscuits were just drop biscuits from Bisquick. I trust these will be superior…fingers crossed, lol!

    Reply
  8. Ryshelle 10

    I was wanting to make these for thanksgiving but was wondering about freezing them?

    Reply
  9. These look amazing.

    Reply
  10. Roxanne 13

    Delicious :) i dont like onions but i wouldnt do it any other way. Thanks alot for this recipe. I ve done it alot of times and gonna keep doing these. Thanks for sharing :)

    Reply
  11. Radar Madison 14

    I am making these today for some elk burgers. Can’t wait to try them!

    Reply

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