Onion & Garlic Rolls Recipe
Onion & Garlic Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I wanted something different from garlic toast, so I made a dough with garlic and onions. The next thing I knew, I’d created an amazing dinner roll. —Brenda Caughell, Durham, North Carolina
MAKES:
20 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 20 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 20 min.

Ingredients

  • 1/3 cup dried minced onion
  • 1/3 cup water
  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/4 cup toasted wheat germ
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 3 to 3-1/4 cups all-purpose flour
  • 2 tablespoons butter, melted
  • 1 cup shredded part-skim mozzarella cheese
  • Minced fresh parsley, optional

Directions

In a small bowl, mix onion and water. Let stand 10 minutes or until onion is softened. In a small bowl, dissolve yeast in warm water.
In a large bowl, combine milk, wheat germ, oil, honey, garlic powder, salt, onion mixture, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes.
Preheat oven to 375°. Bake 15-18 minutes or until lightly browned. Brush rolls with butter; sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted and rolls are golden brown. If desired, sprinkle with parsley. Serve warm. Yield: 20 rolls.
Originally published as Onion & Garlic Rolls in Taste of Home Christmas Annual Annual 2015, p42

Nutritional Facts

1 roll: 123 calories, 4g fat (2g saturated fat), 7mg cholesterol, 141mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 1/3 cup dried minced onion
  • 1/3 cup water
  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/4 cup toasted wheat germ
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 3 to 3-1/4 cups all-purpose flour
  • 2 tablespoons butter, melted
  • 1 cup shredded part-skim mozzarella cheese
  • Minced fresh parsley, optional
  1. In a small bowl, mix onion and water. Let stand 10 minutes or until onion is softened. In a small bowl, dissolve yeast in warm water.
  2. In a large bowl, combine milk, wheat germ, oil, honey, garlic powder, salt, onion mixture, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
  3. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  4. Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes.
  5. Preheat oven to 375°. Bake 15-18 minutes or until lightly browned. Brush rolls with butter; sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted and rolls are golden brown. If desired, sprinkle with parsley. Serve warm. Yield: 20 rolls.
Originally published as Onion & Garlic Rolls in Taste of Home Christmas Annual Annual 2015, p42

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