6 March, 2020
Quick Onion Rolls
There’s nothing quite like fresh homemade bread. I just love the aroma of a good yeasty dough along with the warmth that fills the house while it’s baking, it’s comforting. As written this recipe makes amazing rolls great for sandwiches or burgers. You can easily half the recipe or make small dinner rolls that would surely be the star of your holiday table.
Ingredients:
- 2 Tbs fast-rising yeast (A little less than 3 packets, *each packet contains 2 and 1/4 tsp. 1 Tbs = 3 tsp. So 3 of these packets is actually 2 Tbs and 3/4 tsp )
- 1/4 cup white sugar
- 2 cups warm water
- 2 tablespoons vegetable oil (I like extra virgin olive oil)
- 1 large Vidalia onion finely chopped (I use my mini food processor)
- 6 cups all-purpose flour
- 1 Tbs poppy seeds + more for sprinkling on top
- 2 teaspoons salt
- 1 egg
- 2 tablespoons water
- dried onion
Instructions:
In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Add oil, 2 cups of flour and the salt; stir well to combine. Add chopped onion and poppy seeds; stir well to combine.
Add the remaining flour, 1/2 cup at a time, stirring well after each addition. It’s a sticky dough.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Preheat oven to 350 degrees F. Grease a 1 1 x 17 inch rimmed baking sheet (or I like to use parchment paper)
Turn the dough out onto a lightly floured surface and divide into 4 equal pieces. Divide each big piece into 4 small ones. Form the pieces into rounds. Place the rounds into the prepared baking sheet. Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes.
Beat together the egg and water. Gently brush the risen rolls with the egg wash, sprinkle with poppy seeds and dried onion, and then bake at 350 degrees F for 15-18 minutes or until the rolls are golden brown.
