Wednesday, October 3, 2012

Onion Rolls

Oh onion rolls, how I love thee.  I've made these probably about ten times now.  They never get old.  They're always perfect.  Even though I know I usually eat two tempeh sandwiches, meaning two rolls, I always have to sample an extra one straight out of the oven.  You know, for quality control.

Onion Rolls:
  • 1 cup lukewarm water 
  • 2 tablespoons Earth Balance
  • 1 egg replacer (1 1/2 tablespoon oil + 1 1/2 tablespoon water + 1 teaspoon baking powder)
  • 3 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1 1/4 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon rapid rise yeast
  • 3 tablespoons minced dried onion, plus more for topping
  • 1-2 tablespoons soymilk
Using a stand mixer with the dough hook, combine first 8 ingredients.  Mix on low until a ball forms.   Place dough ball in a lightly greased bowl and cover with a towel.  Place in a warm spot and let rise for at least 1 hour, until doubled in size.  Roll out dough into a 12x17 rectangle.  Sprinkle dough with the minced onion.  Roll the dough into a log, sealing the ends and the seam.  Cut the dough into 10-12 rolls.  Places the rolls on a lightly greased cookie sheet, then flatten with your hand.  Cover with a towel and let rise for another hour, until they're very puffy.  Remove the towel.  Brush the rolls with soymilk and sprinkle with more minced onion.  Bake in a 350 oven for 20 minutes, until golden brown.  Cool slightly.  Slice in half to use as sandwich rolls. 


  1. My baking ventures tend to fail a lot, but this sounds easy enough that I may actually be able to pull it off!!

    1. This is a pretty low-maintenance recipe, especially if you have a stand mixer or bread machine.

  2. I saw this on one of my friends' pinterest boards. They are absolutely gorgeous!! And sound so yummy

    1. Thank you! Let me know if you try the recipe.