Onion Herb Rolls Recipes

ONION HERB BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, rosemary, salt, dill, garlic powder, onion and 1 cup of flour. Beat until smooth. Add the remaining flour and stir for about 1 minute. , Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 30 minutes. , Stir the batter down, about 25 strokes. Spread into a greased 8x4-in. loaf pan. Cover and let rise until almost doubled, about 15 minutes. , Bake at 375° for 40-45 minutes. Remove from pan to a wire rack. Serve warm.

SOFT ONION SANDWICH ROLLS

Steps:

• Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
• When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.

SAVORY HERB AND PARMESAN ROLLS

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
• While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
• In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
• For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
• Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
• On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
• Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.

ONION-GARLIC HERB ROSETTES

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oats, oil, garlic, parsley, rosemary, sugar, salt and whole wheat flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough all-purpose flour to form a firm dough. Stir in cheese and onion., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide dough into 48 balls. Roll each into a 12-in. rope; tie into a loose knot. Bring bottom end up and tuck into center of roll; wrap top end around and tuck under roll. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., In a small bowl, combine egg and water. Brush over rolls. Bake at 350° for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.

CARAMELIZED ONION ROLLS WITH HERB BUTTER

Steps:

• Herb Butter.
• Combine in a small bowl, softened butter with 1 tbsp each of finely chopped, fresh parsley and thyme.
• Mix well, cover and refrigerate until needed.
• Dough.
• Combine milk, 1/4 cup butter, oil and salt in pot over medium heat.
• Bring to a boil then remove from heat and cool.
• Pour warm water into small bowl.
• Sprinkle yeast over warm water and let stand 5 minutes, until foamy.
• Add remaining 2 tsps of butter to frying pan and melt over medium low heat.
• Add onions and cook 20 minutes until browned.
• Take pan off heat and cool onions.
• Once the onions are cooled chop and set aside.
• In large bowl whisk together 1 egg, 3 tsps parsley, thyme, milk and yeast mixtures.
• Stir in 3 cups flour until just combined.
• Stir in remaining flour slowly until dough is no longer sticky.
• Knead dough 3-5 minutes on a floured surface.
• Form dough into disk.
• Add half of the chopped onions ontop of the disk.
• Fold disk in half and knead in onions.
• Place in a greased bowl, cover and let rise until doubled.
• (45- 60 minutes).
• Punch down the dough.
• Cut dough in half with knife.
• Cut each piece into four pieces.
• Now cut each piece into thirds.
• You should have 24 pieces when finished cutting.
• Roll each piece into 7" long rope.
• Spiral each rope, pinching the end into the roll to seal.
• (should look like a small danish).
• Place on baking sheet, cover and let rise until almost double in size.
• (20-30 minutes).
• Preheat oven to 375 degrees.
• Lightly beat remaining egg and brush over rolls.
• Top with remaining onion and parsley.
• Bake 18-20 minutes.
• Serve with herb butter and enjoy.

ONION HERB ROLLS

Steps:

• Preheat oven to 350 degrees.
• Mix the milk, salt, and sugar in a small saucepan and plop in the margarine. Heat until almost boiling, stir, and remove from heat.
• Add the onion and garlic to the liquid mixture and let cool.
• Mix flour with herbs. Remember, mixing the herbs and flour separately ensures an even mixture of herbs into the dough.
• Dissolve the yeast in the water in a large bowl, and add milk mixture (should be around room temperature) and flour mix. Stir well.
• Let the dough rise, covered, for about 45 minutes.
• Plop spoonfuls of the dough onto a greased pan, making about 12 rolls. Bake for about 20 minutes, until tops are browned. Remove from oven.