Yeast-Risen Onion Rolls

This is another recipe I learned from Bob and Davie. These are basically an egg bread. The onions are not strong in taste - - baking them on the brad makes them sweet - - so don't worry about their being raw.

I have streamlined the directions below. I have a file about bread-making basics if you'd like more detail about individual steps.

1 pkg yeast
1/2 c lukewarm water
6 c flour
1 T sugar
1 c milk (I use 1 c water + 1/3 c dried non-fat milk solids)
2 t salt (I use 1 t)
1 T melted butter (I use extra light olive oil) 2 eggs (I use Eggbeaters)
3 extra egg yolks (I use more Eggbeaters + yellow food coloring)
finely-chopped onion (raw)
poppy seeds, optional
egg wash: 1 egg beaten with 2 T water (or undiluted Eggbeaters), optional

Dissolve yeast in water and let bubble.

Mix rest of ingredients, using only 1 c of the flour.

Mix in as much more flour as you can and knead in the rest. (Davie's instructions to me say "wedge in more flour;" she's a potter.)


Place in oiled bowl and let double in size. Punch down. Turn out on floured board.

Divide into 12 equal-sized pieces. Form each into a small boule [round loaf]. This recipe will make 12 large "sandwich-sized" rolls; or more than 12 smaller ones, as for dinner rolls.

Place on prepared cookie sheets. Make a deep depression in center of each roll. Paint with a little egg wash made by beating the egg and water (I use Eggbeaters just as it comes from the carton). Fill each depression with some of the onion. Sprinkle on poppy seeds if you wish. The egg wash helps develop a nice color on the rolls as well as acting as a glue to keep the onions and seeds on.

Let rise 'til double.

Here's a weird step: just before baking, squash each roll down flat. This keeps them from ballooning up round during the baking so the onions/poppy seeds don't pop off.

Bake about 20 minutes at 350-400 degrees.

You won't get as far making these into sandwiches, I guarantee you!

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