These tempting rolls have a mild onion flavor from handy dry soup mix. They are great with Italian meals or as sandwich rolls or hamburger buns. Plus, they freeze well, so you can prepare them ahead and take them out when needed. -Josie-Lynn Belmont, Woodbine, Georgia
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- 1 envelope onion soup mix
- 1/2 cup boiling water
- 1 tablespoon butter
- 3-1/2 to 4 cups all-purpose flour, divided
- 2 packages (1/4 ounce each) quick-rise yeast
- 1 tablespoon sugar
- 1 cup warm water (120° to 130°)
- In a small bowl, combine soup mix, boiling water and butter; cool to 120°-130°. In a large bowl, combine 1 cup flour, yeast and sugar. Add warm water; beat until smooth. Stir in 1 cup flour. Beat in onion soup mixture and enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 portions and shape each into a ball. Place on greased baking sheets; flatten slightly.
- Place two large shallow pans on the work surface; fill half full with boiling water. Place baking pans with rolls over water-filled pans. Cover and let rise for 15 minutes.
- Bake at 375° for 16-19 minutes or until golden brown. Remove from pans to a wire rack. Yield: 1 dozen.
Originally published as Onion Sandwich Rolls in Quick Cooking November/December 1999, p31
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