Soft, with a subtle sweetness and an incredible aroma from the caramelized onions, these onion dinner rolls are perfect for sandwiches or any comfort dinner meals.
Nothing is more inviting than wafting smells of fresh bread baking. The heavenly smell will take over your house, bringing everyone in the kitchen to see what you’re baking. You’ll get the best mom of the year award once your family takes a bite of these soft onion dinner rolls.
The caramelized onions add a subtle sweetness but they are not sweet. Serve them along-side a weeknight dinner or a big Sunday brunch. Go ahead, make them for that special occasion as well.
Just like other dinner rolls recipes, the recipe for these caramelized onion dinner rolls is not complicated, but it takes a little time as the dough needs time to rest and rise.
Making the dough early in the morning and let it rest in the fridge all day long, is another option if you do not have 3 to 4 hours to make them right before dinner time.
Caramelized onions are one of those great foods that are so simple to prepare but pack an immense amount of flavor. To make them, all you really need to do is the onions over a low or medium heat in a little bit of melted butter or olive oil, usually 1 tablespoon for each onion, until the onions become very soft and get a golden brown color.
This time I finely chopped the onions and they seem to have melt into the dinner roll during baking, hardly noticing remaining specks when biting into one roll.
Next time I will slice the onions, to make sure they are somehow visible. But don’t worry, either sliced or chopped the caramelized onions bring an incredible aroma to these dinner rolls.
To make these dinner rolls you’ll have to start by proofing the yeast. Don’t be scared. Just make sure the water is just lukewarm. Hot water will kill the yeast while cold water will not create the right environment for the yeast to develop and come back to life.
Once you have the onions caramelized and the yeast bubbly is time to let your mixer do some hard work, kneading the dough until soft and elastic.
The humidity in your kitchen and the flour you’re using will factor how much water is needed. Once you start kneading add just 1 cup of water. Once the water is incorporated, check you dough to see if it needs more water or more flour. Most likely it needs a little bit of water. I ended up using 1 1/4 cups water, but please, check your dough after the first cup of water is mixed in.
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