Onion Sandwich Rolls Recipes

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ONION SANDWICH ROLLS



Onion Sandwich Rolls image

These tempting rolls have a mild onion flavor from handy dry soup mix. They are great with Italian meals or as sandwich rolls or hamburger buns. Plus, they freeze well, so you can prepare them ahead and take them out when needed. -Josie-Lynn Belmont, Woodbine, Georgia

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 7

1 envelope onion soup mix
1/2 cup boiling water
1 tablespoon butter
3-1/2 to 4 cups all-purpose flour, divided
2 packages (1/4 ounce each) quick-rise yeast
1 tablespoon sugar
1 cup warm water (120° to 130°)

Steps:

  • In a small bowl, combine soup mix, boiling water and butter; cool to 120°-130°. In a large bowl, combine 1 cup flour, yeast and sugar. Add warm water; beat until smooth. Stir in 1 cup flour. Beat in onion soup mixture and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 portions and shape each into a ball. Place on greased baking sheets; flatten slightly. , Place two large shallow pans on the work surface; fill half full with boiling water. Place baking pans with rolls over water-filled pans. Cover and let rise for 15 minutes. , Bake at 375° for 16-19 minutes or until golden brown. Remove from pans to a wire rack.

Nutrition Facts : Calories 160 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate, Fiber 5g protein.

SOFT ONION SANDWICH ROLLS



Soft Onion Sandwich Rolls image

This is it! I've been through many recipes to come up with this one. Great for BBQ beef sandwiches. If you prefer plain rolls, omit onion ingredients.

Provided by claudygirl

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h20m

Yield 8

Number Of Ingredients 13

¾ cup lukewarm milk
5 tablespoons lukewarm water
3 tablespoons butter, softened
1 ½ teaspoons salt
3 tablespoons white sugar
1 teaspoon onion powder
3 tablespoons dried minced onion
¼ cup instant potato flakes
3 cups all-purpose flour
1 (.25 ounce) envelope active dry yeast
1 egg white
1 tablespoon water
¼ cup dried minced onion

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.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 45.9 g, Cholesterol 13.3 mg, Fat 5.3 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 3.1 g, Sodium 487.1 mg, Sugar 7.2 g

SANDWICH ROLLS



Sandwich Rolls image

I think many people will be surprised at just how simple these homemade rolls are. Besides the super obvious reasons why these are better than the ones from the supermarket, you can make them the exact size and shape you want.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h

Yield 6

Number Of Ingredients 4

1 (.25 ounce) package active dry yeast
1 ½ cups warm water (100 to 110 degrees F)
1 ½ teaspoons fine salt
19 ounces bread flour

Steps:

  • Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
  • Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
  • Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
  • Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
  • Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
  • With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
  • Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 65.6 g, Fat 1.5 g, Fiber 2.4 g, Protein 11.2 g, SaturatedFat 0.2 g, Sodium 444.2 mg, Sugar 0.3 g

ONION SANDWICH



Onion Sandwich image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 1 sandwich

Number Of Ingredients 4

Unsalted butter, (room temperature)
Coarse salt and freshly ground pepper
2 slices white bread
3 to 4 slices red or sweet onion

Steps:

  • Spread butter on one slice of bread. Layer with onion slices, and season with salt and pepper. Top with remaining slice of bread. Cut in either halves or quarters, and serve.

SWEET ONION SANDWICHES



Sweet Onion Sandwiches image

For this sumptuous sandwich, layer sweet onions with smoked Gouda cheese and arugula on a rustic roll.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 4

Number Of Ingredients 8

1/2 cup mayonnaise
2 tablespoons coarsely chopped fresh flat-leaf parsley
1/4 teaspoon coarse salt
Freshly ground pepper
4 large rustic rolls, sliced in half
12 ounces smoked Gouda cheese, thinly sliced
1 small sweet onion, thinly sliced
1 bunch arugula, washed and drained

Steps:

  • In a small bowl, combine mayonnaise and parsley. Season with salt and pepper. Spread 1 tablespoon mayonnaise mixture on each of the halved rolls. Place Gouda on four halves, and top with sliced onion and arugula. Top with remaining halves.

ONION SANDWICHES



Onion Sandwiches image

Provided by Marian Burros

Categories     appetizer

Time 10m

Yield 56 sandwiches

Number Of Ingredients 5

1 loaf thin-sliced white bread
5 tablespoons very soft butter
1 cup homemade mayonnaise
2 cups very thinly sliced large Bermuda or other sweet onions
Salt and pepper to taste

Steps:

  • Butter half the bread slices on one side and spread mayonnaise thinly on one side of remaining slices.
  • Place one layer of onion slices on the slices of bread with mayonnaise; top onions with additional mayonnaise; season with salt and pepper. Top with buttered bread.
  • Cut off crusts and cut each sandwich in half lengthwise. Cover tightly and chill well.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 276 milligrams, Sugar 3 grams, TransFat 0 grams

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