It’s been a while since I’ve baked with yeast. I’ve been doing my best to lay off bread (yeah, going to the doctor isn’t usually much fun…) but of course, I had to make an exception for Easter. And besides, I had this recipe bookmarked for way too long.
If you’re afraid to use yeast, you need to try this recipe. It’s foolproof! Plus not having to knead is always a plus. And these were a big hit. Wish I’d made more…
They’re actually pretty light and fluffy inside – check them out!
The recipe yields 16, but they’re really big, so they can easily be cut in half when used as dinner rolls. A big hit, especially for onion lovers like me!
No-Knead Onion Rolls
from Noble Pig
3 tablespoons extra virgin olive oil, divided
3 medium onions, chopped
1/4 cup plus 1 teaspoon sugar
2 (0.25) packages active dry yeast
4 tablespoons butter, melted
2 tablespoons butter, melted
6 cups AP flour (plus more for bench)
Heat 2 tablespoons of oil in pan. Add onions and one teaspoon of sugar, along with a little salt, and cook until golden brown over medium heat, approximately 15 minutes.
Place 2 cups warm tap water in mixing bowl and sprinkle in yeast. Let stand until foamy, about 4-5 minutes. Whisk in eggs, 4 tablespoons of melted butter, remaining 1/4 cup sugar and 1/2 teaspoon of salt. Add flour and 3/4 of onions. Mix with dough hook attachment until sticky dough forms.
Brush top of dough with remaining tablespoon of oil and cover with plastic wrap. Let rise in warm place until doubled in size, about an hour.
Grease a 9×13 baking pan. Punch dough down. Flour hands and working space, and form dough in 16 balls of equal size. Place into pan, spacing evenly. Sprinkle with remaining onions. Cover loosely with plastic wrap and place in warm area to rise until doubled, around 30-40 minutes.
Preheat oven to 400 degrees. Remove plastic and brush dough with remaining 2 tablespoons melted butter. Bake 18-22 minutes, until golden (mine took around 27 minutes). Tent top with foil if they brown too quickly. Cool in pan for 5 minutes before serving.