Onion Rolls Recipe

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Onion Rolls

Deneece Gursky


Havent made these in awhile, I think my Aunt gave me the recipe but to be honest I am not sure. but saw a post on Looking For... and went searching for them ...yummy! i love onion and these are delish! They are soft not hard rolls.

★★★★★ 1 vote


2 packages active dry yeast
1 t sugar
1/2 c water at 110 degrees
1/2 cup crisco veg shortening, solid
2 t salt
3/4 cup sugar
1 stick margarine
1 cup boiling water
3 eggs, beaten (large work best)
7 1/2 cups flour
1 cup cold water
1 medium onion diced fine (more or less to your liking)
kosher salt
poppyseeds (optional)
melted butter


1In a small bowl, combine yeast, sugar and 1/2 cup warm water. Let rest 5 minutes until foamy.
2Meanwhile, In large mixing bowl or stand mixer, combine shortening, salt, 3/4 cup sugar and 1/2 cup margarine. Pour in boiling water and stir until blended and cooled slightly.
3In yet another bowl, mix eggs, yeast mixture and cold water. Add flour alternately with liquid ingredients to first bowl containing the shortening-sugar mixture. Mix well. Dough will be sticky. Cover with plastic wrap and refrigerate 5 hours or overnight.
4Heat onion in microwave for 1 to 1 1/2 minutes or until limp. Drain and cool. Punch down dough and divide into 6 equal parts.
5Keeping other pieces of dough, covered, on lightly floured surface, roll 1 piece of dough into a rectangle 18-by-7 inches. Brush with melted margarine and sprinkle on 1/6 of the onions. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon poppyseeds. Roll jellyroll fashion. Cut into slices 1 3/4-inch wide. Place rolls seam side down on parchment-lined baking pan, spacing 2 inches apart, or in greased muffin tins. Cover with greased plastic wrap and let rise until doubled. Repeat with remaining dough.
6Heat oven to 350 degrees. Brush rolls with 1 large egg yolk beaten with 1 tablespoon water. Sprinkle on a little salt and poppyseed. Bake 12-15 minutes or until golden. Cool completely. You can freeze whatever rolls you will not be using.

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