Prep 30 mins
Cook 2 hrs
These are the very best Onion Rolls you will ever taste because they are made with sauted onions, not raw--sauted in butter! They are rolled up and sliced and put in a pan to rise. The leftover rolls, if you have any left, make a great sandwich.
- 2 packages dry yeast
- 2⁄3 cup warm water
- 2 eggs
- 1⁄2 cup sugar
- 1 cup warm milk
- 1 teaspoon salt
- 1⁄4 cup melted butter
- 4 -5 cups flour
- 2 cups onions, chopped
- 2 -3 tablespoons butter
- Saute the chopped onions in the 3 tablespoons of butter over mediun low heat till soft, but NOT BURN--set aside (if you need more butter, add just a little at a time).
- Dissolve yeast in 2/3 cups warm water and let sit a few minutes to proof.
- Melt the butter in a pan and cool.
- In a large bowl beat the eggs; add the sugar, milk, cooled butter, and salt--mix well.
- Add the flour gradually till you can handle it well.
- Let rise; punch down and rise again.
- Roll out the dough into a rectangle.
- Spread the onions (don't worry if there is some butter left on them) over the dough evenly.
- Roll up in a jelly roll fashion.
- Cut into 1" pieces.
- Place cut side down on an UNGREASED baking sheet.
- Let rise again.
- Bake at a 400 degree oven for about 15 minutes.
Don't make this recipe. It doesn't tell you to put in the yeast mixture, 4 cups of flour was a goopy mess, 1/2 cup of sugar way too much. Doesn't say whether or not to knead. Ugh.