No Knead Onion Dinner Rolls

No Knead has taken over my world! It makes bread making so easy!  Between the dough cycle on the bread machine and the no-knead recipes I don’t see myself ever hand kneading again.  

These are so simple anyone can make them.  The only thing you need to be careful is not to get your water too hot or it will kill the yeast.  It should just feel warm on your skin.

The rise time is 1 hour plus a second rise of 30-40 minutes…so not an all day affair but you do need to start a bit early.  You can make them a day ahead of time and let them rise for about an hour and then bake just before serving. How convenient is that!

You can make them plain if you like but I like the salty, onion hit once in a while for accent!

no-knead-rolls

I added some caramelized onion roughly chopped because I alway have some little containers of them in my freezer for pizza topping etc.  They add a nice touch but are optional. You can see how to make them here.

These make a great side for my Cream of Mushroom Soup!

 

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No Knead Onion Dinner Rolls
onion-dinner-rolls
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Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 100 minutes
Servings
dinner rolls
Ingredients
Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 100 minutes
Servings
dinner rolls
Ingredients
onion-dinner-rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the water and add the yeast on top. Let it sit about 5-10 minutes until if becomes foamy.
  2. Whisk the sugar, eggs, butter and salt well. Add the flour and stir until you have a rough, sticky dough.
  3. Brush the top of the dough with some melted butter, cover the bowl with plastic wrap and place the bowl in a warm area to rise for about an hour. Dough should double in size.
  4. Turn the dough out on to a floured surface. Flour your hands and shape the dough into a log shape.
  5. Cut the dough log into 18 equal pieces. Spray a 9 X 13 pan with cooking spray.
  6. For each piece of dough, flatten it a bit and turn the corners underneath into the center. Place in the pan smooth side up in 3 rows of 6. (If you are making ahead you can refrigerate the rolls up to a day at this point.)
  7. Cover the pan with plastic wrap and let dough rise another 30-40 minutes. (If you are taking the rolls out of the refrigerator this will be more like 60 minutes.)
  8. Preheat oven to 400 degrees.
  9. Remove plastic wrap. Brush the top of the dough with remaining 1 Tbsp melted butter, spread caramelized onions evenly over top of rolls if using, and sprinkle dry onion soup mix evenly over the top of the rolls.
  10. Bake at 400 degrees for about 35-40 minutes. Lay a sheet of foil over the top of the rolls after about 15 minutes. (The butter topping and onions have a tendency to burn). The rolls should sound a bit hollow when you tap them when they are done.

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