Onion Buns
Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor.
They're perfect for all kinds of sandwiches?and hamburgers, of course.
Read our blog about these buns, with additional photos, at Bakers' Banter.
Dough
- 3/4 cup to 1 cup lukewarm water*
- 2 tablespoons butter
- 1 large egg
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 1 teaspoon onion powder
- 1 tablespoon instant yeast
- *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Topping
- 3 tablespoons minced dried onion
- 1 egg white beaten with 1 tablespoon water
- topping seeds: sesame, poppy, etc., optional
Directions
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2) Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled. |
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3) Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle |
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9) Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them. |
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Recipe summary
- Hands-on time:
- 25 mins.
- Baking time:
- 25 mins.
- Total time:
- 2 hrs 50 mins.
- Yield:
- 8 buns
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- Recipe comments (4) »
Tips from our bakers
- Beaten egg white/water will give your buns a golden, shiny crust. It also acts as glue for the seeds. If you don't like seeds on your buns, simply leave them off. For a soft, buttery crust, skip the egg white, and brush buns with melted butter just before baking, and right after removing them from the oven.
- When making yeast rolls or bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
Reviews
12/31/2009
Just made these today, and these are absolutely the best buns ever! They were so easy to make, they are going to become my go to bun for everything! They're going to be great with our bbq pulled pork this weekend.
09/05/2009
i doubled this recipe and added a biga from my fridge-no onion-a little garlic-and voila! the best bbq brisket sandwich ever!!! will certainly make this recipe again-thanks ka
04/15/2009
I've made these onion buns 4 times and they always come out perfect. My grandson has made them with me twice and he always asks to come over to the house to bake these or baguettes, which he learned to make at a King Arthur baking class. The taste is phenomenal and it is a quick, simple recipe to make. Good for a beginner baker. Try them!
03/11/2009
These are delicious and so easy to make! I made the dough using my bread machine, followed the simple instructions and had perfect rolls! They're great for any meal. It's the first recipe of yours I made and everything went as in the directions with no surprises. Now I can try all the other things I've been eyeing!
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