No-Knead Onion Rolls

Soft and fluffy no-knead onion rolls made with caramelized onions for rich flavor. This easy homemade bread requires no kneading—just mix, rise, and bake. Perfect as dinner rolls, sandwich buns, or sliders.

Course Side Dish

Cuisine American

Keyword No-Knead Onion Rolls

Prep Time 25

Cook Time 22

Rising: 1 40

Total Time 2 27

Servings rolls

Calories 216kcal

Author Cathy Pollak

Equipment

measuring cups and spoons Essential for getting the right ingredient ratios.
mixing bowls Holds the dough while it rises and gives it room to expand.
Knife For chopping the onions and is helpful for portioning the dough into even rolls.
large skillet For cooking the onions until they’re golden and caramelized.
baking dish 9x13 Where the rolls bake, keeping them soft and golden.
whisk Helps combine the wet ingredients and evenly distribute the yeast.
pastry brush For brushing melted butter on top before baking.

Ingredients

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

Instructions

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions, 1 teaspoon of the sugar, and ½ teaspoon of salt. Cook, stirring occasionally, until golden brown, 15 to 18 minutes.
3 tbsps. olive oil, 3 medium yellow onions, 1/4 cup plus 1 teaspoon granulated sugar, 1 tsp. kosher salt
In a large bowl, combine 2 cups of warm tap water (105°F to 115°F). Sprinkle the yeast over the water and let stand until foamy, 4 to 5 minutes. Whisk in the eggs, 4 tablespoons of the butter, the remaining ¼ cup of sugar, and remaining ½ teaspoon of salt. Add the flour and three-quarters of the onions, mixing until a sticky dough forms. Brush the top of the dough with the remaining 1 tablespoon of oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
2 cups warm water, 2 (0.25 oz.) packages active dry yeast, 2 large eggs, 6 tbsps. butter, 6 cups all-purpose flour
Butter a 13×9-inch baking pan. Punch down the dough. With well-floured hands, form the dough into 16 balls* and place them in the prepared pan, spacing evenly. Sprinkle with the remaining onions. Cover the pan loosely with plastic wrap and let rise in a warm place until doubled in size, 30 to 40 minutes.
Preheat the oven to 400°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. If the tops and onions are browning too quickly, loosely cover with foil halfway through baking to prevent burning. Let cool in the pan for 5 minutes before serving.

Video

Notes

*Feel free to make anywhere between 12-20 rolls depending on the size you prefer. Baking times might change slightly with an increase or decrease in size.

For optimal outcomes when making these no-knead onion rolls, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition