Remember the Harvest Dinner from 2013 where all our wonderful blogger friends created amazing dishes and we made our Warm Homemade Onion Rolls?
We are sharing our rolls again this year with a link to all the other incredible dishes and Sandra Garth’s table setting too! Try them all! Your taste buds and family will thank you.
Best wishes for a lovely Thanksgiving from our home to yours!
Our Favorite Onion Rolls
Prep time: 45 minutes
Total time: 3 hours, include the dough rising
Makes: 24 – 30 rolls
3+ tablespoons olive oil
3 medium onions, finely chopped
1/4 cup, plus 1 teaspoon granulated sugar
2 packages active dry yeast
2 large eggs, room temperature
6 tablespoons melted butter (room temperature) + extra for pan
6 cups all-purpose flour
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onions and 1 teaspoon of the sugar and 1/2 teaspoon of the salt. Cook stirring occasionally, until golden brown, 15 – 18 minutes. Add a little more olive oil if needed.
- Place 2 cups warm tap water (105 – 115 degrees F) in a large bowl and sprinkle with the yeast, let stand until foamy about 4 – 5 minutes. Whisk in the eggs, 4 tablespoons of butter, the remaining 1/4 cup sugar and 1 teaspoon salt.
- Add the flour and three-quarters of the onions. Mix until a sticky dough forms. If needed mix a little with your hands to pull up the bottom of the dough to the top to ensure the ingredients are incorporated. Brush the top of the dough with 1 tablespoon of olive oil . Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Butter a baking sheet – we use a 16 1/2″ x 12″ which holds 5 rolls across and 6 down. Punch the dough down. With well oiled/buttered hands form into 24 – 30 balls and place in the prepared pan, spacing evenly. Sprinkle with the remaining onions. Cover loosely with plastic wrap and let rise in a warm place 30 – 40 minutes until nicely risen and close to doubled.
- Heat oven to 400 degrees. Remove plastic wrap and brush with a little melted butter. Bake until golden brown 18 – 20 minutes. Cool on the pan for a few minutes and then grab a roll, slather with butter and eat!
- For added yumminess, brush a little melted butter on the top when they are warm.
They remain delicious even when made a day in advance if kept tightly wrapped and at room temperature. Warm them up in a 375 degree oven for 5 – 10 minutes before serving. Extra rolls do well in the freezer and taste great once thawed – just wrap well or use a freezer bag.
Here are the other tasty dishes:
The Fall Harvest Contributors!
Eileen from The Joy of Caking– Crusted Garlic Parmesan Roasted Chicken
Sandra from Sweet Sensations– Festive Fall Table
Terra from Café Terra– Apple Pie Cocktail with a Twist
Monet from Anecdotes and Applecores– Goat Cheese with Herbs de Provence
Dionne from Try Anything Once Culinary (that’s me!)- Eggplant Caviar
Amy from Ms. Toody Goo Shoes-Roasted Pear Salad with White Balsamic Vinaigrette
Jeanne from InsideNanaBread’s Head– Roasted Sweet Potatoes & Pineapple with Almond & Honey Streusel
Denise and Sharon from BeBetsy– Onion Rolls
Liz from That Skinny Chick Can Bake– Pumpkin Challah
Anne From My Sweet Heart– Cinnamon Applesauce Tart