"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

No-Knead Onion Rolls Recipe

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This recipe for No-Knead Onion Rolls, by , is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Cormier

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp. olive oil, divided
3 medium onions, finely chopped
1/4 C. plus 1 teaspoon granulated sugar
Kosher salt
2 0.25 ounce packages active dry yeast
2 large eggs
6 Tbsp. butter, melted, plus more at room temp for the pan
6 cups all-purpose flour, spooned and leveled, plus more for shaping the dough

Directions:
Directions:
Heat 2 Tbsp. of the oil in a large skillet over medium high heat. Add the onions, 1 tsp. of the sugar, and 1/2 tsp. salt and cook, stirring occasionally, until golden brown, 15 to 18 minutes.

Place 2 cups warm tap water (105 to115 F) in a large bowl; sprinkle with the yeast and let stand until foamy, 4 to 5 minutes. Whisk in the eggs, 4 Tbsp. of the butter, the remaining 1/4 C. sugar and a 1/2 tsp. of salt. Add the flour and three-quarters of the onions and mix until a sticky dough forms. Brush the top of the dough with the remaining tablespoon of oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

Butter a 9 x 13 baking pan. Punch the dough down. With well-floured hands, form the dough into 16 balls and place in the prepared pan, spacing evenly. Sprinkle with the remaining quarter of the onions. Cover the pan loosely with plastic wrap and let rise in a warm place until doubled in bulk, 30 to 40 minutes.

Heat oven to 400. Remove the plastic wrap and brush the dough with the remaining 2 Tbsp. of butter. Bake until the rolls are golden, 18 to 22 minutes (tent with foil if tops brown to quickly-I did). Cool in the pan for five minutes before serving. Makes 16 dinner sized rolls.

Personal Notes:
Personal Notes:
I add 1/2 - 1 tsp. onion powder to the onions before adding to the dough, and form into larger sandwich sized rolls. I also sprinkle the rolls with a bit of poppy seeds before baking.

 

 

 

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