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11/19/2013
just made these as I had a ton of left over caramelized onions... does need more salt (I did use Kosher), doesn't "roll" well... like the others, I plunked it in my buttered 9x13, scored and baked... cut the rolls after they cooled x10 minutes. Will make again w/a few changes. Think I will use a muffin tin and see what happens.
11/15/2013
search for 'lactose free bread' gave me gluten free desserts!!!
09/18/2013
Fantastic Onion Rolls! We loved the onion flavor of these rolls. I made one small change to the recipe since I do not have dried onions on hand and that was to sauté about 1/4 cup worth of onions to get the moisture out and they worked out fine every time. I also don't have a bread machine which is simply to proof the yeast and only start out with 1 ½ to 2 cups of flour and knead in the last cup. Knead for the standard 8 or so minutes and let rise, covered, in a warm place for an hour or more and then follow recipe from step 2. They are Easy to make without a bread machine and they so good! juiceblendz.com.
11/13/2012
This is what I did. I turned on my oven to 170 degrees which is the lowest it will go. Then when it reached that temp I turned it off. I did this at the start of making the recipe. By the time the dough is ready to rise, the oven is just warn and draft free. I put it back in the oven for the second rise. Just remember that there was no way I could roll this dough into balls so if you have the same problem just dump the whole thing into the 13X9 pan. Also I couldn't even brush the butter over the top so next time I will melt the butter and let it cool and then brush it on. Room temp butter didn't spread at all.
11/12/2012
This might be a silly question but I really want to make these but am curious what you did when it says leave them in "a warm place". I am just having a hard time figuring out where to leave them! Thanks!!
12/14/2011
Love these! So simple to make and they taste wonderful. I don't even need an electric mixer for the dough, just a sturdy wooden spoon. Two things I have changed to suit my tastes: (1) doubled the salt - if using kosher salt, 1 tsp isn't quite enough. 2 tsp helped the flavor immensely. (2) If I make 16 rolls with this recipe, they are HUGE! Much larger than I want a dinner roll to be. Making smaller sized dinner rolls, I actually got about 28 smaller rolls. No problem - they freeze well!
11/26/2011
loved it!! first time working with yeast too. everything was how i expected it to turn out. even my brother enjoyed them!
11/23/2011
Gross...no sweetness, flavor flat, didn't brown as per instructions. Going to throw out and buy some rolls for Thanksgiving.
11/13/2011
These turned out very moist and flavorful, but the dough is extremely sticky and hard to work with. After wrestling with it to try to make the 16 individual balls, I gave up and poured the whole mess into the pan, scored it with a knife, and then cut it into sixteen "rolls" when it came out of the oven. Delicious, regardless!
11/12/2011
I loved the recipe. I didn't change a thing (which I usually do) except that I cooked the onions much longer to get them really brown and carmelized. I took leftover frozen rolls to a friend and she really raved. Wants the recipe.
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