Onion Buns
Ingredients
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
1) To make the dough: Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—to make a soft, somewhat tacky dough.
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.
3) Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle
4) Sprinkle the dough with the minced onion, and press/roll it into
the surface gently.
5) Starting with a short (12") end, roll the dough into a log,
sealing the ends and side seam.
6) Cut the log into eight slices. A pair of scissors works very well here.
7) Place the buns on a lightly greased or parchment-lined baking
sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
8) Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
9) Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
10) Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.
Reviews
05/11/2012- Thank you for this recipe! I made these today at work...5X the recipe, made 46 (I sliced unevenly, lol) but they are perfect for the size I needed. Does anyone else think they need a tiny bit more salt, or am I just used to overly flavored commercial breads? I think I will use a little more salt next time. I eggwashed and sprinkled poppy seeds lightly, I didn't want to hide the cute swirl!
You could add a little more salt to the dough, say maybe 1/4 teaspoon? Otherwise, you could also sprinkle the tops of the buns with a little kosher or sea salt before baking. ~Mel @ KAF
- 04/25/2012
- These rolls were so easy to make and the finished product was perfect. I made them to use with hamburgers and they never got soggy. The onion flavor was spot on. This recipe derserves every star it got, and it is a keeper!
- 04/07/2012
- These onion buns are delicious and now a staple in my freezer. I saute chopped onions in a little butter until golden and add these to the dough before shaping so it becomes like an onion pocket bun. I add poppy seeds to the top. Yum! Thank you K.A.F.
- 02/16/2012
- These onion buns turned out drop dead gastronomical gorgeous.
I thought I may have messed u., I was just about finished kneading in my mixer and my wife was separating the egg white from the yellow, she was about to toss the yellow when I decided to put it in the dough which I did but the it made the dough too wet and slimy so I added about 4 heaping tablespoons of flour which soaked it up , then I needed a tad more water. so I was surprised when they came out perfect.
Looks like you still found the magical balance! ~Amy
- 02/15/2012
- I substituted TOASTED minced onions that I got from a spice website. Gave the rolls an extra note of deliciousness.
- 02/07/2012
- I was making a different kind of onion roll from another site, then I found this recipe. The first time I tried them they were so good. I've made them a few times already and today finished the last batch. I decided this recipe is a keeper. I did tweak the recipe some, adding in barley malt syrup, powdered milk and potato flakes to the dough. My rolls are more like a Kaiser roll, but we like them like that. I also added poppy and nigella seeds to the top.
- 01/21/2012
- These onion buns are wonderful! Made them (for the first today) to have with Italian beef. WOW....we were in heaven! >>>>grin>>>>
- 01/17/2012
- I made these this weekend for my weekday lunch sandwiches. They are seriously amazing. Some people suggested caramelized onions instead of the dried onion, do it! I don't think I let them rise enough and they still turned out great. I will be making them instead of bread from now on.
- 01/15/2012
- The recipe turned out very well. We had a very nice burger and veggie burger dinner with these rolls. I really like the step by step in the blog. It was very helpful. Much better than store bought and they were all gone the next day.
- 12/05/2011
- These onion buns are a staple in our home. They store very well in the freezer. Like other reviewers, we add a little garlic powder and use caramelized onion. These buns are easy and delicious!
