Multigrain Onion Rolls or Bread (Bread Machine)

"The original recipe for these rolls called for ingredients not common in the US. So I fiddled with it and came up with these rolls. The onion taste goes throughout but is not overwhelming. They make wonderful sandwiches or accompaniment to soup or salad."
photo by duonyte photo by duonyte
photo by duonyte
photo by Katzen photo by Katzen
photo by PalatablePastime photo by PalatablePastime
photo by spreadnjoy photo by spreadnjoy
photo by duonyte photo by duonyte
Ready In:
3hrs 30mins
12 rolls




  • Melt the butter in a skillet and saute the chopped onions, stirring frequently, until softened and lightly browned, about 8-10 minutes. Set aside to cool.
  • Place all ingredients except for the sunflower seeds, steel-cut oats and sesame seeds in the pan of your bread machine, in the order recommended by the manufacturer. Select the dough cycle and start.
  • About 5 minutes before the end of the cycle, add the onions (with the butter), seeds and steel-cut oats.
  • After dough has risen, punch it down and turn out. Divide into twelve pieces and shape as desired. Place on baking sheet dusted with cornmeal. Cover and let rise until doubled, about 40-45 minutes.
  • Place in a preheated 400 deg. F. oven and bake until golden brown, about 20 minutes. Turn out on wire rack to cool.
  • Note1: Adding the onion and seeds towards the end keeps them recognizeable in the finished roll, although the sesame seeds are not really visible in any event. The ball of dough will "come apart", but should come back together again.
  • Note2: Substitute other seeds you may like, such as poppy or flax. Also feel free to change the proportion of the flours, but I find that the above makes a really nicely flavored bread.
  • Note3: This can also be baked as a loaf, for about 35 minutes or until tests done.

Questions & Replies

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  1. PalatablePastime
    Wonderful! The rolls had a delicious onion character - not too strong - very like good bakery rolls. They rose nicely, resulting in a very good texture for rolls made with whole wheat & rye flour. They made wonderful sandwiches with both ham and pastrami. We cut the recipe down to one-fourth to make 3 sandwich rolls and used our smaller bread machine. This worked quite well. Thanks for posting! ~Sue
  2. Meredith K.
    I made these as rolls for sandwiches, and they're really good. I'm REALLY new at making rolls, or anything involving working with dough. I made these as the recipe calls for with the onions and butter, but had a hard time with the dough, and my machine really doesn't do "mix ins" well at all. They were still very tasty, so the second time I made it I substituted 2 T each of dry minced onions and butter, and mixed everything in the machine's dough cycle. I also sub'd brown sugar for the honey, and the only seeds I had were sunflower, so I used about 2T of those. So this last time, my only problem was dividing and shaping the rolls. At least I got 12 this time, but they were pretty poorly shaped, and it turns out, too small for my purposes. I'll just try for 8 next time. I'm determined to get good at making rolls, and I love this recipe. Thanks, duonyte!
  3. Sewwhatsports
    Love this bread. I added caraway seeds and did not add the flax. The bread is moist on the inside with a nice chewy crust, not too sweet. Going to add the sauteed onions next time to make the onion bread. This is a keeper.
  4. Katzen
    The flavour and texture of this bread/roll recipe is amazing! My mouth was watering as I smelled them baking and even when taking the picture the next morning. Next time I make them, I'll need to be very dilligent in checking the texture/consistency of the dough five minutes after the machine starts mixing it; if it's soft, I'll add some flour, as adding the onions & butter later does increase the moisture of the dough. I might try making them the old fashioned way, too, as I think I'd have better control over the consistency of the dough. In any case, I did knead in a bit of flour when shaping the rolls, which did the trick! Thanks for the recipe, duonte! Made for PRMR Tag.
  5. spreadnjoy
    I had to get creative because I don't have a bread machine, I also doubled the recipe, oh, and since I doubled the recipe I used 1 onion and 2 shallots. So I dissolved the yeast in the warm water and honey. Then added all dry ingredients minus 1 cup of bread flour and the seeds and onion and butter (as per instructions) I didn't have steel cut oats, so I just skipped that. Then I added in the water mixture, mixed it all. Finally I added the onions and butter, and seeds, mixed that, adding in the reserved flour until I got the right consistancy. I kneaded (sp?) the dough for 7 or so minutes. Let it rise in a greased bowl, one hour. Punched down the dough divided it in half rolled out each half, rolled it up into loaves put it in greased loaf pans, let rise again 40 minutes. then baked 350 for 35-40 min. Man! This smells amazing while it was cooking and it rose so beautifully! Very yummy! I'm going to add this to the list of breads I circulate making weekly!


My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
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