French Onion Rolls Recipes

FRENCH ONION PAN ROLLS

Steps:

• Divide the bread dough into 20 portions; shape each into a ball. In a shallow bowl, combine cheese and soup mix. Place butter in another shallow bowl. , Roll each ball in butter, then in the cheese mixture. Arrange in a greased 13-in. x 9-in. baking dish. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from dish to wire rack. Serve warm.

SOFT ONION SANDWICH ROLLS

Steps:

• Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
• When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.

ONION ROLLS

Steps:

• Combine warm milk, sugar, salt and butter.
• In a large warm bowl, pour in warm water, sprinkle yeast over the water and stir until dissolved.
• Add milk mixture, onion and 3 cups flour to the yeast mixture.
• Beat until smooth.
• Add enough additional flour to make a stiff dough.
• Turn dough out onto a lightly floured board.
• Knead until smooth and elastic (about 8-10 minutes).
• Place dough in a greased bowl, turning dough to grease the top.
• Cover dough and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).
• Punch dough down and divide into 14 equal pieces.
• Shape pieces of dough into round balls.
• Place dough balls (about 3 inches apart) on greased baking sheets that have been sprinkled with cornmeal.
• Cover and let rise again in draft free, warm place until doubled in bulk (about 1 hour).
• Cut a small"X" into the tops of the rolls with a sharp knife or razor.
• Bake rolls in a preheated 400°F oven for 20 minutes.
• Brush rolls with the egg white/cold water wash.
• Bake rolls 5 minutes longer, or until done.
• Remove from baking sheets and cool on wire racks.
• ***Asan option, you can sprinkle the roll tops with a bit of additional minced onion after they are brushed with the egg white wash.

FRENCH ONION ROLLS

Steps:

• Heat oven to 375°F.
• In small bowl, combine onion crumbles, butter, Parmesan cheese, poppy seed, 1/4 teas. chili powder, garlic powder and pepper; mix well.
• Separate dough into 4 rectangles; firmly press perforations to seal.
• Cut each rectangle lengthwise into 2 strips, forming 8 strips.
• Spoon about 2 teas. onion mixture down center of each strip.
• Bring long sides of dough together over filling; firmly pinch edges to seal.
• Twist each filled dough strip; form into a ring.
• Pinch ends of strips together to seal.
• In small bowl, combine bread crumbs and 1/4 teas. chili powder.
• Brush tops and sides of rings with beaten egg and sprinkle with bread crumb mixture. Place, crumb side up, on ungreased cookie sheet.
• Bake for 10-15 minutes or until deep golden brown.
• Serve warm.

FRENCH BREAD ROLLS TO DIE FOR

Steps:

• In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
• To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

FRENCH ONION BREAD

Steps:

• In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. , In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.

FRENCH DIP SANDWICH

Steps:

• Season roast with salt & pepper. Brown in a large pan over medium high heat.
• Place remaining ingredients (except rolls and butter) in a slow cooker. Cook on low 8 hours or on high 4 hours or until beef is tender.
• Once roast is tender, remove from the juices and let rest 15 minutes. Shred or slice beef.
• Butter rolls and heat under a broiler until lightly toasted. Top rolls with beef and serve with jus from the slow cooker for dipping.