Onion Buns

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Yield: 8 buns

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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 Flourish.

Onion Buns

star rating (60) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 buns
Published: 01/01/2010



  • 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.


  • 3 tablespoons minced dried onion
  • 1 egg white beaten with 1 tablespoon water
  • topping seeds: sesame, poppy, etc., optional

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.


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.

Nutrition information

Serving Size: 1 bun (103g) Servings Per Batch: 8 Amount Per Serving: Calories: 270 Calories from Fat: 45 Total Fat: 5g Saturated Fat: 2.5g Trans Fat: 0g Cholesterol: 30mg Sodium: 380mg Total Carbohydrate: 47g Dietary Fiber: 2g Sugars: 7g Protein: 9g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 02/01/2015
  • caren352 from KAF Community
  • Delicious! I made it using the same method as the Cranberry-Vanilla Cinnamon Swirl Bread. I rolled it out like the recipe said, but instead of making rolls, I layered the slices in a spring pan, putting the ends in the center. I cooked it for 40 minutes instead of 25. It came out fabulous!
  • star rating 01/26/2015
  • Christina from Perry, MI
  • These buns are amazing! They're a little crusty in the outside and soft on the inside. The recipe is also so simple! Thank you for sharing this!
  • star rating 03/02/2014
  • Dana from Israel
  • Lovely, tasty buns, easy to make, well-behaved dough and a kitchen smelling sublime during baking. What else can a baker ask for? This recipe is a true keeper.
  • star rating 02/19/2014
  • Yang2 from Shanghai, China
  • These were surprisingly tasty and easy to make! I caramelized half of an onion in a saute pan and used that instead of the minced dried onion, and they still turned out great. Thankfully, the extra moisture in the caramelized onion did not make my buns unravel. Mine were done and starting to brown a little too much by the 18 minute mark...I wonder if this could be because I used too much egg white?
  • star rating 11/29/2013
  • daveMacK from KAF Community
  • As a novice baker. I have been so proud to offer these buns to people.. they are terrific. Thank you
  • star rating 05/17/2013
  • from
  • star rating 01/12/2013
  • Suzanna from Maryland
  • I am a beginner to bread making and found this recipe to be easy to follow and absolutely delicious. Will make again!
  • star rating 12/05/2012
  • cambearhunt from KAF Community
  • These buns are DELICIOUS and super easy! They came out even looking like the picture! I made these about 2 months ago and had two in the freezer. I ate one yesterday and it is still just as delicious! I followed the directions and didn't change anything. Thanks KAF!
  • star rating 11/11/2012
  • mobdecora from KAF Community
  • Oh my...delicious, fluffy,and gone in minutes. Did something a little different by adding a spread of Kraft savoury garlic cream cheese, sprinkled parmesan cheese, onion flakes and Sarah's Tuscan Sea Salt. Rolled them up, cut and baked as per recipe. Delicious with pasta or just plain. Thank you KAF for the wonderful recipes. Will use this recipe many more times.
  • star rating 08/04/2012
  • perhamjl from KAF Community
  • I made these for the second time today. The first time I didn't "smush" them enough before the second rise, but they were still yummy. Today, they turned out picture perfect! I let them mix/knead/rise in the bread machine then shaped them, using the Lipton Onion Soup as a previous poster suggested and topped them with a little carmelized Vidalia onions.....YUMMM!!!
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