Once you taste homemade rolls, it's hard to go back to store-bought, especially for a Thanksgiving feast or other holiday, and these tender rolls are no exception. Fluffy, buttery, and just a touch sweet from caramelized onions folded into and placed on top of the dough, they might just outshine everything else you have on the table. We love them to sop up gravy and serve as a vehicle for butter. They're also excellent slider rolls, perfect for next-day turkey sandwiches slathered with mayo and cranberry sauce.
Ingredients:
- 250 g of all-purpose flour
- 200 ml of warm water
- 5 g of instant yeast
- 5 g of sugar
- 5 g of salt
- 100 g of finely chopped onions
- 30 ml of olive oil
Kitchen Tools Needed:
- Mixing bowl
- Wooden spoon
- Baking sheet
- Clean kitchen towel
Instructions:
- In a mixing bowl, combine the warm water, instant yeast, and sugar. Let it sit for about 5 minutes until frothy.
- Add the all-purpose flour and salt to the yeast mixture. Stir using a wooden spoon until you have a shaggy dough.
- Fold in the finely chopped onions and olive oil until evenly combined.
- Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper.
- Once the dough has risen, gently turn it out onto a floured surface. Shape it into a rough ball without kneading.
- Place the dough on the prepared baking sheet, cover it with the towel, and let it rise for another 30 minutes.
- Bake in the oven for 20-25 minutes or until the rolls are golden brown and sound hollow when tapped.
how to make No-Knead Onion Rolls
Macros:
- Total Calories: 390 kcal
- Carbs: 60g
- Proteins: 8g
- Fats: 10g
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