Caramelized Onion Buns

In my 4+ years of making homemade buns, these are undoubtedly the best. I actually caught DH (who is a self-proclaimed MEAT ONLY kinda guy) eating the buns by themselves. Since there was only two of us, I halved the recipe and did get five HUGE buns! I used Smart Balance butter and halved the amount called for in the dough. Everything worked fine. Since I loved the smell of the onions, I actually saved some of them to sprinkle ontop of the buns before baking too. Great touch. Finally, because I like softer bun tops, I skipped the egg and water step and would do the same again. FANTASIC recipe!!!!!!!!!!!!!!!!

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Too sweet for my taste, but my husband liked them. I agree with the person who doubled the onion and garlic amounts -- next time I would do the same, and maybe cut down on the sugar. Plus try adding some dried herbs like thyme and sage.

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Oopsie, I forgot to post my review for this bun recipe I made for Thanksgiving. It was easier to make these because I used an ABM to prep the dough. The buns were a huge hit at Thanksgiving and potlucks a few days later. The buns also froze well. I garnered about 6-7 *huge* 7" diameter buns. Thanks for posting!

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I had to change my reviews after tasting these. They were very yummy. I did have a time with mixing the dough once I tried to add the onions but found that a dough scraper helped with getting it up and cutting. I made rolls in muffin pans and 6 large rolls and trust me they are huge. Don't make these the day of something important. Do it the day or night before so your not stressed.

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Yum, yum, yum, yum! These are so great, I didn't have any leftover to freeze. Next time I will double the batch. I doubled the onions/garlic in this recipe because we love really oniony/garlicy buns. I also added 1/4 tsp red pepper flakes. I think I will double that next time as the onion/garlic mixture kinda overpowered the spice. These are fabulous as hamburger buns and makes a ham and cheese sandwich a work of culinary art. Marilyn Warren

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