These delicious onion bread rolls are filled with caramelized onions and gooey melted Gruyére or parmesan cheese. The yeast dough is soft and pillowy, flavored with onion powder. I'm telling you, these warm pockets of joy are the perfect breakfast, snack, or side dish.
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The dough for these onion rolls was actually inspired by my raisin cinnamon buns dough! Although, the sweetness has been removed (along with the raisins, of course) and replaced with savory fillings.
These rolls in Germany are called Zwiebelbrotchen, which translates to onion little breads or onion bread rolls. And for another caramelized onion recipe from Germany, ty German onion pie called Zwiebelkuchen.
Hungry for another yeast bread roll with tons of ooey gooey cheese? My pull-apart cheese bread rolls are filled with three different kinds of cheese for the perfect flavor combo!
Soft Bread Rolls
Growing up in Germany, one of my favorite bread rolls from the local Backerei were Zwiebelbrotchen with little diced caramelized onions on top. I love creating my own version of those rolls that are softer and more buttery.
Because while I love classic German bread recipes like Brötchen that are hearty and chewy, I prefer these dinner rolls to be fluffy and soft.
The enriched yeast dough for these onion bread rolls is made with butter and eggs to soften it.
And after testing and tweaking this recipe several times to get the texture just right, I think you'll absolutely love these!
Tips on Making the Most Drool-Worthy Caramelized Onions
There’s nothing quite like caramelized onions. I mean, it’s almost pure magic how something so pungent it can make you weep transforms into a buttery, sweet, rich concoction that practically melts in your mouth.
1. Use a Wide Pan
A large, wide skillet gives the onions more surface area to spread out, ensuring they cook evenly and don’t steam in their own moisture.
2. Cook Low & Slow
Set your stove to low or medium-low heat. Caramelizing onions takes time - usually around 30 minutes. Cooking them low and slow prevents burning, and allows them to develop deep, rich flavors.
3. Add Salt
Add a pinch of salt right after you add the onions. Salt helps draw out the moisture, speeding up the caramelization process and enhancing the natural sweetness from the caramelization process.
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Mix the warm milk, active dry yeast and sugar. Set aside for 10 minutes until it's frothy on top.
2. In a large mixing bowl, whisk the yeast mixture and eggs. Add the flour, salt, and onion powder.
3. Knead the dough by hand for 5 minutes, until the dough is smooth.
5. Let the dough rise & double in size.
7. Melt the butter in a large saucepan over medium-low heat.
9. Have patience while caramelizing the onions - it usually takes around 30 minutes.
11. Add a small spoonful of the caramelized onions and a handful of shredded cheese.
13. Spread the rolls on the baking sheet. Proof for 30 minutes, until the dough balls have puffed up.
4. Place the dough back in the mixing bowl and cover with a kitchen towel.
6. Peel the onions and roughly dice them.
8. Add the onions and cook, stirring often, until they are caramelized.
10. Divide the dough into 12 equal pieces.
Roll out one piece of dough into a flat circle.
12. Fold the edges of the dough over the onions and cheese, so they’re fully enveloped in the ball of dough.
14. Brush each roll with egg wash. Bake for 9 to 12 minutes at 375°F, until the rolls are golden. Enjoy!!
Carissa's Kitchen Tip
You can also bake your onion bread rolls in a greased 9-inch by 12-inch baking pan.
The sides will be softer, and they’ll be more like pull-apart rolls.
Recipe Tips and Variations
- Melted Butter: For even buttery-er rolls, brush the tops with melted butter when they come out of the oven. Yummmm.
- Rising Dough: When letting the dough rise, I like to place it in then oven (turned off) with the oven light on. This provides a draft-free spot, and the small amount of the heat from the oven light helps to keep the dough warm.
- Types of Onions: You could substitute white onions, yellow onions, or red onions in the filling. But I love using sweet onions, because it adds just a little more sweetness to these rolls.
Storage
Room Temperature: Store leftover cooled buns in an airtight container for up to 3 days at room temperature.
Freezer: Wrap individual buns in plastic wrap then aluminum foil. Store in the freezer for up to 3 months.
Related Recipes
Looking for more easy German bread recipes like this? Try these:
Soft Onion Bread Rolls with Gruyére - Zwiebelbrotchen
Ingredients
Dough
- 1 cup milk
- 2¼ teaspoons active dry yeast (one packet)
- ¼ cup granulated sugar
- 2 large eggs
- 4 cups all purpose flour
- 1 teaspoon salt (use table salt or fine sea salt)
- 1 teaspoon onion powder
Filling
- 2 medium sweet onions
- 4 Tablespoons unsalted butter
- 6 ounces shredded Gruyére or parmesan cheese
Egg Wash
- 1 large egg
- 1 teaspoon water
Instructions
Make the Bread Dough
- In a microwave-safe bowl, add the milk. Warm it in the microwave on 30 second intervals until it’s between 98°F to 105°F.Add the active dry yeast and sugar to the milk and stir. Set aside for 10 minutes, until it becomes frothy on top.
- In a large mixing bowl, whisk the yeast mixture and eggs.Add the flour, salt, and onion powder. Mix until it forms a sticky dough.
- On a clean work surface, knead the dough by hand for 5 minutes, until the dough is smooth and elastic; not sticky or dry.
- Place the dough ball back in the mixing bowl and cover it with a clean kitchen towel. Let the dough rise in a warm spot until it has doubled in size, after about two hours.
Caramelize the Onions
- While the dough is rising, prepare the caramelized onions. Peel and dice the onions.
- Melt the butter in a large saucepan over medium-low heat.Add the onions and cook, stirring often, until the onions are soft, golden brown, and caramelized, after about 30 minutes. Remove from the heat to cool.
Assemble and Bake the Rolls
- Line a baking sheet with parchment paper.
- Divide the dough into 12 equal pieces, and keep them covered with a kitchen towel so they don’t dry out. Roll out one piece of dough into a flat circle, then add a small spoonful of the caramelized onions and a handful of shredded cheese. Fold the edges of the dough over the onions and cheese, so they’re fully enveloped in the ball of dough. Place the dough seam-side-down on the prepared baking sheet. Repeat with the remaining dough, onions, and cheese.
- Lightly cover the filled dough balls with a kitchen towel. Set aside to proof for 30 minutes, until the dough balls have puffed up.
- Preheat the oven to 375°F.
- Whisk the egg and water in a small ball to make an egg wash. Brush the tops and sides of each roll with egg wash.
- Bake for 9 to 12 minutes, until the rolls are golden. Enjoy!!
Notes
- Equipment: Use a large, wide skillet to give the onions more surface area to spread out, ensuring they cook evenly and don’t steam in their own moisture.
- Caramelizing Onions: Caramelizing onions takes time - usually around 30 minutes. Cooking them low and slow prevents burning, and allows them to develop deep, rich flavors.
- Draw Out Moisture: Add a pinch of salt right after you add the onions. Salt helps draw out the moisture, speeding up the caramelization process and enhancing the natural sweetness from the caramelization process.
- Rising Dough: When letting the dough rise, I like to place it in then oven (turned off) with the oven light on. This provides a draft-free spot, and the small amount of the heat from the oven light helps to keep the dough warm.
- Types of Onions: You could substitute white onions, yellow onions, or red onions in the filling. But I love using sweet onions, because it adds just a little more sweetness to these rolls.
- Storing: Store leftover cooled buns in an airtight container for up to 3 days at room temperature. Or wrap individual buns in plastic wrap then aluminum foil and freeze for up to 3 months.
Flora
These turned out soo good
Holly
I don't usually comment on food blogs but these are the best rolls I've ever had.