No-Knead Onion Rolls + VIDEO

Soft and airy, these No-Knead Onion Rolls are the perfect addition to any dinner or lunch menu. It couldn't be easier than making the dough, letting it rise and shaping into balls for the oven. They make perfect slider buns too. See this recipe MADE ON VIDEO HERE


I always need a quick and easy recipe for rolls. I love the fact that there is absolutely no-kneading required with this dough. Rolling them into balls for the oven will be the most amount of work you really have to do...other than mixing. 

I'm a real sucker for easy bread recipes. Have you tried my Easy Artisan Roasted Garlic-Rosemary Bread or my Easy Artisan Bacon and Cheese Bread? I've literally made these two breads hundreds of times and they always turn out perfect. And they're delicious.

Thank goodness these No-Knead Onion Rolls are so easy to throw together because 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...thank you mother nature.

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. So much to be grateful for.

No-Knead Onion Rolls

But right now, all I can think about are these luscious, simple to make rolls. What an addition to dinner they are; soft and airy, kind of like those King's Hawaiian rolls. They are always gobbled up quickly and rightfully so. Beautiful and appetizing looking too....and taste fantastic! What more could you want. I make these in my favorite baking pan (which is also the best pan to bake brownies without edges). 

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

If you love easy bread recipes, give this Easy French Bread Recipe a try. If carbs aren't your thing, this Easy Low Carb Skillet Bread might be for you. Have you dreamed of making Challah Bread? Here's an easy recipe. For something a little more fun, this Easy Cheddar Beer Bread might be for you.

One year ago I made these Alien Pizza Squares in honor of Halloween month and they always remind me of my boys being little and enjoying "cute" food. Make them for your kids.

Print Recipe

No-Knead Onion Rolls

Recipe from: Cathy Pollak | Serves: 16 rolls

Ingredients

  • 3 Tablespoons olive oil, divided
  • 3 medium yellow onions, finely chopped
  • 1/4 cup plus 1 teaspoon granulated sugar
  • kosher salt
  • 2 (0.25 oz) packages active dry yeast
  • 2 large eggs
  • 6 Tablespoons butter, melted, plus more for shaping the dough
  • 6 cups all-purpose flour, spooned and leveled, plus more for shaping the dough

Directions

  • 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 (105 degrees F to 115 degrees F) 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 13 x 9 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.
  • Preheat oven to 400 degrees 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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Post a Comment

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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