Yellow Onion Dinner Rolls

As I promised yesterday, today I'm going to share with you another recipe for savory dinner rolls.

The idea for these rolls came from a bread machine cookbook but since I don't own one I had to adapt it to my stand mixer. Instead of separating the wet ingredients from the dry ones making sure the yeast doesn't touch the water i start by mixing some water with the dry yeast and adding one by one the rest of the ingredients until the dough becomes elastic, soft and cleans itself from the sides of the bowl.

I also kept the recipe vegan using water instead of milk and did not brush the rolls with egg wash before baking. The sauteed onions make these rolls a little sweet and full of flavor. If i change something about this recipe it would be using 3 onions instead of 2 and probably divide the dough in more than 12 balls, maybe 16 or even 20 small ones. 

Let's turn the oven on and start baking
Yellow onion dinner rolls

Start by finely chop 2 onions 

In 1/4 cup olive oil saute the onions until they become soft and slightly golden. 

In your mixer bowl mix 1/2 cup lukewarm water and 1 package dry yeast. Leave to room temperature until bubbles appear. 

Add the cooked onions (oil too) to the yeast mixture 

Add another cup of lukewarm water, salt and pepper 

start mixing slowly adding 4 cups all purpose flour. 

and keep mixing until the dough cleans itself from the sides of the bowl. If needed add more flour or water.

Place the dough into a greased bowl and leave to rest at room temperature until double in size. 

When risen, divide the dough into 12 balls, put them on a baking sheet and leave them to rest again until almost double. 

Slash the top before baking and bake them in preheated oven, at 375, for about 20 minutes. Since they have not been brushed with egg, don't wait until the top browns or they get burned. 
 
serve with soup 
 
Yellow onion dinner rolls  / Chifle cu ceapa 
2 finely chopped onions / 2 cepe tocate marunt1/4 cup olive oil / 60 ml ulei masline 1 1/2 cup lukewarm water / 360 ml apa calduta 1 package dry yeast / 7 gr drojdie uscata4 cups all purpose flour / 480 gr fainasalt, pepper / sare, piper 
1. Heat the oil in a frying pan and saute the onions until soft and light golden / Intr-o tigaie incindeti uleiul si prajiti ceapa pana se inmoaie si devine aurie. 2. In a bowl mix 1/2 cup lukewarm water with the yeast / Intr-un bol amestecati 60 ml apa calduta cu drojdia uscata. 3. When the yeast starts bubbling add the onions along with oil / Cand drojdia incepe sa formeze bule de aer se adauga ceapa si uleiul. 4. Add the rest of the water, salt and pepper and slowly mix in the flour. / Adaugati restul de apa calduta, sare, piper si incet incorporati faina. 5. If needed add more flour or water. Mix until the dough is smooth and elastic / Daca-i nevoie adaugati inca putina apa sau faina. Continuati sa amestecati pana aluatul este moale si elastic. 6. Leave the dough in a grease bowl to double in volume. / Intr-un bol uns lasati aluatul la dospit pana-si dubleaza volumul. 7. When risen divide the dough in 12 small balls and let them rise until almost double. / Cand s-a dospit impartiti aluatul in 12 bile si lasati din nou la dospit pana aproape se dubleaza. 8. Bake the rolls in preaheated oven, at 375F, for about 20 minutes. / Coaceti chiflele timp de 20 minute in cuptor incins la 190C 
Thanks for reading and for taking the time to leave a comment. As usual, Roxana