Multigrain Onion Rolls or Bread Bread Machine
Elevate your homemade bread game with these hearty Multigrain Onion Rolls or Bread, easily made in a bread machine. This versatile recipe combines the wholesome goodness of bread flour, whole wheat, rye, and rolled oats with the rich, savory flavor of dry onion flakes. Sweetened with a touch of honey and enriched with olive oil, the dough is a delight to work with and bakes into perfectly soft and flavorful rolls or a rustic loaf. The bread machine takes the guesswork out of kneading and proofing, making it an effortless option for bakers of all skill levels. Whether you’re baking fluffy dinner rolls or crafting a sandwich-worthy loaf, this recipe delivers a nutty, aromatic bread with a tender crumb. For an extra touch, an optional egg wash gives the crust a beautiful golden shine. Perfect for pairing with soups, stews, or as a standalone snack, these multigrain onion rolls will fill your kitchen with irresistible aromas and warm your table with homemade goodness.
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 3 tablespoons Olive oil
- 3 tablespoons Honey
- 1.5 teaspoons Salt
- 1.5 cups Bread flour
- 1 cup Whole wheat flour
- 0.5 cup Rye flour
- 0.5 cup Rolled oats
- 0.25 cup Dry onion flakes
- 1 tablespoon Vital wheat gluten
- 2.25 teaspoons Instant yeast
- 1 piece Egg yolk (for egg wash, optional)
- 1 tablespoon Milk (for egg wash, optional)
Instructions
Add the warm water, olive oil, and honey to the pan of your bread machine.
Sprinkle the salt over the liquid ingredients.
Layer the bread flour, whole wheat flour, rye flour, and rolled oats over the liquid to create separate layers.
Add the dry onion flakes and vital wheat gluten on top of the flour layers.
Make a small well in the dry ingredients and add the instant yeast to the well, ensuring it does not touch the liquid ingredients.
Set the bread machine to the dough cycle and start it. This cycle typically kneads and proofs the dough and takes about 1.5 hours, depending on your machine.
Once the dough cycle is complete, transfer the dough to a lightly floured surface and punch it down gently to remove air bubbles.
Divide the dough evenly into 12 pieces for rolls or shape it into a loaf if making bread.
For rolls: Shape each piece into a ball and place them on a greased or parchment-lined baking sheet, leaving space between them. For loaf: Shape the dough into a rectangle and place it into a greased loaf pan.
Cover the rolls or loaf with a clean kitchen towel and let the dough rise in a warm place for about 30-45 minutes or until doubled in size.
Preheat the oven to 375°F (190°C).
For a shiny crust, whisk together the egg yolk and milk, and lightly brush it over the rolls or loaf before baking (optional).
Bake rolls for 15-18 minutes or the loaf for 20-25 minutes until golden brown and the bread sounds hollow when tapped on the bottom.
Remove the rolls or loaf from the oven and allow them to cool on a wire rack before serving. Enjoy!
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 3580 mg | 156% | |
| Total Carbohydrate | 405.2 g | 147% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 74.7 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 250 mg | 19% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
