Food Recipes No-Knead Onion Rolls 3.8 (89) 10 Reviews Bake time is 20 minutes for these gorgeous, no-knead rolls. By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on November 8, 2018 Print Share Share Tweet Pin Email Photo: Con Poulos Hands On Time: 45 mins Total Time: 3 hrs Yield: 16 rolls Jump to Nutrition Facts Ingredients 3 tablespoons olive oil 3 medium onions, finely chopped ¼ cup plus 1 teaspoon granulated sugar kosher salt 2 0.25-ounce packages active dry yeast 2 large eggs 6 tablespoons (¾ stick) unsalted butter, melted, plus more, at room temperature, for the pan 6 cups all-purpose flour, spooned and leveled, plus more for shaping the dough Directions Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions, 1 teaspoon of the sugar, and ½ teaspoon salt and cook, stirring occasionally, until golden brown, 15 to 18 minutes. Place 2 cups warm tap water (105° to 115° F) in a large bowl; sprinkle with the yeast and let stand until foamy, 4 to 5 minutes. Whisk in the eggs, 4 tablespoons of the butter, the remaining ¼ cup of sugar, and 1 teaspoon salt. Add the flour and three-quarters of the onions and mix until a sticky dough forms. Brush the top of the dough with the remaining tablespoon of oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour. Butter a 9-by-13-inch baking pan. Punch the dough down. With well-floured hands, form the dough into 16 balls and place in the prepared pan, spacing evenly. Sprinkle with the remaining quarter of the onions. Cover the pan loosely with plastic wrap and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Heat oven to 400° F. Remove the plastic wrap and brush the dough with the remaining 2 tablespoons of butter. Bake until the rolls are golden, 18 to 22 minutes (tent with foil if the tops brown too quickly). Cool in the pan for 5 minutes before serving. Print Nutrition Facts (per serving) 268 Calories 8g Fat 42g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 268 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 39mg 13% Sodium 194mg 8% Total Carbohydrate 42g 15% Total Sugars 4g Protein 6g Calcium 17mg 1% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.