Onion Hamburger Rolls

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Onion Hamburger Rolls

star rating (13) rate this recipe »
Published prior to 2008

What could possibly top a great burger but a great burger roll! You may never buy a store-bought roll again.

Filling
1 medium onion, diced
4 tablespoons butter
1 tablespoon sugar

Dough
1/4 cup warm water
1 tablespoon yeast
1/2 cup milk, scalded and cooled
1 egg
4 tablespoons butter
2 tablespoons sugar
1 1/2 teaspoons salt
3 cups King Arthur Unbleached All-Purpose Flour

Glaze
1 egg
1/4 teaspoon salt

Topping
Parmesan cheese

To make the filling: Cut the onion into fine dice, and set aside. Melt the butter in a frying pan, add the onion, and sauté over medium-low heat for 15 to 20 minutes, or until the onion is light brown. Stir in the sugar, and sauté an additional 5 minutes. Let cool to room temperature.

In a mixing bowl, dissolve the yeast in the warm water. Add the milk, egg, butter, sugar, salt and flour. Stir to combine, then knead the dough till it's smooth and elastic, 5 to 10 minutes. Place the dough in a lightly greased bowl, turning to coat all sides, cover it with lightly greased plastic wrap, and let the dough rise till it's doubled in bulk, about 2 hours.

Punch the dough down, and knead in the sautéed onions. This is easily done with a mixer (or in a bread machine), but it's also a fairly simple matter to do it with your hands.

Shape the dough into a ball, and let it rest for 10 minutes. Roll or pat it out into a 3/4-inch thick circle.

Using a regular-sized tuna can (or other can or cutter about 3 1/2 inches across), cut the dough into nine rounds. Transfer the rounds to a baking sheet, leaving about a 1-inch clearance between them. Brush the rounds with the glaze, which you've made by beating together the egg and salt. Top the rolls with a light sprinkling of Parmesan cheese (to taste). Cover them with lightly greased plastic wrap, and set them aside to rise till light and tall, about 1 1/2 hours.

Bake the rolls in a preheated 350°F oven for 20 minutes, or until they're golden brown. Remove from the oven, and cool on a wire rack. Yield: Nine rolls.

Nutrition information per serving (1 roll, 105g): 282 cal, 13g fat, 7g protein, 31g complex carbohydrates, 4g sugar, 1g dietary fiber, 78mg cholesterol, 555mg sodium, 120mg potassium, 1mg vitamin C, 2mg iron, 128mg calcium, 96mg phosphorus.

Reviews

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  • star rating 03/18/2015
  • Belles from
  • I prefer another hamburger roll recipe (Belles Hamburger Buns - my own actually) to make my buns, but I just wanted to comment on the onions part. Try doubling the amount of butter you use, and add a tsp of water to your saute pan. Caramelize your onions slowly over low heat until they are a beautiful golden brown. Use the extra butter, now flavored with onion, to add to your dough. The butter will infuse further the entire bun.
  • star rating 02/17/2015
  • Bill from Jackson, MS
  • Easy and delicious
  • star rating 06/20/2014
  • mtcyclist from KAF Community
  • Great taste but too small. Making only six yields a better size. I won't be buying buns anymore. They also freeze well.
    You were so right to make the recipe as written the first time, then adjust the size of the buns to match your burgers (or other filling) expectations! Happy Baking! Irene@KAF
  • star rating 06/07/2014
  • from
  • star rating 03/01/2014
  • Diana from Iowa
  • followed the recipe exactly, including cutting them with a big biscuit cutter. Very tasty and not too sweet with a vinegary pulled pork sandwich. The parmesan cheese added just the right bit of crunchy. I will make these again.
  • star rating 06/23/2012
  • Jean from Lake Ariel from KAF Community
  • We've been looking for a good onion roll and this is it! I made these for the first time today to have with bar-b-que and these are superb. Thanks to the readers who provided comments. I used the KA instant yeast so altered the technique to mix that in with the dry ingredients, then added the rest. I also cut down the sugar as I didn't want them too sweet. I made a double batch of the dough and used about 1 1/2 tablespoons of sugar which was perfect. When we made the onions we cut the sugar down to 1 teaspoon. The cheese on top was the perfect finishing touch. I also formed the rolls instead of cutting them out as we wanted large buns. I can't recommend these highly enough. Try them you won't be disappointed. Thanks KA for another outstanding recipe.
  • star rating 11/18/2011
  • Jock from KAF Community
  • I made these for dinner tonight and they were excellent. Good onion flavor and the cheese on top was very tasty. Good crumb and slightly chewy texture. The family loved them. I had to guard them while I prepped the burgers or there wouldn't be any left! I used 2 tsp of IDY which seemed to be enough. I omitted the sugar from the onion and reduced the sugar in the dough to 1 1/2 TBS. The buns were only very slightly sweet and that was enough for me. Any more sugar would have been too much for my taste. I agree with the other reviewer who suggested mixing the onions in during the initial kneading unless someone can give me a compelling reason not to. I kneaded it in by hand after the initial fermentation period and while it worked well enough it was a messy and (IMHO) unnecessary step. Delicious buns. I will make them again.
  • star rating 06/30/2011
  • pammyowl from KAF Community
  • I already left feedback on these, but I wanted to add that I tried your version, ie. rolling out the dough, and cutting into rolls, and I really prefer forming by hand. At least with my dough, they were tougher your way. I have no idea why!
  • star rating 06/14/2011
  • pammyowl from KAF Community
  • These rolls are outstanding. I followed the recipe, but Ishaped them into the rolls. I couldn't bear to cut them and have leftover scraps! This way I got eleven, one for me, and ten to sell!
  • star rating 03/07/2011
  • Calvin from Fresno Ca
  • This recipie came out very well for me. I agree with the person before that it seems like a little too much yeast but i put in the required amout and they came out beautifully. Also i believe ive read somewhere that the reason you put the onions in at the end is so that it doest cut the gluten stands while your needing, but i read that a long time ago so i could be mistaken. overall a great recipe!!!
    Thanks for starting your Onion Hamburger Roll journey by making the recipe as written the first time. You can always adjust ingredient amounts in the future once you know what the dough should look - and taste - like. Happy Baking! Irene @ KAF
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