Zwiebelbrotchen Onion Rolls
Indulge in the irresistible aroma of freshly baked *Zwiebelbrötchen Onion Rolls*, a classic German treat that's perfect for any occasion. These soft, fluffy rolls are elevated with the rich, savory sweetness of caramelized onions, blending a rustic charm with a gourmet twist. Made from a simple yeast dough, these rolls are kneaded to perfection and topped with golden onions for an enticingly crispy crust. Perfect as a side for soups, stews, or served as part of a cozy breakfast spread, these homemade onion rolls bring a delightful balance of flavor and texture to your table. With easy-to-follow steps and everyday ingredients, this recipe is both beginner-friendly and sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 300 milliliters Warm water
- 30 grams Unsalted butter
- 2 medium Yellow onions
- 2 tablespoons Olive oil
- 1 Egg
- 1 tablespoon Milk
Instructions
In a small bowl, dissolve the sugar and yeast in the warm water. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and melted butter, then mix until the dough begins to come together.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Meanwhile, finely dice the onions. Heat the olive oil in a skillet over medium heat, then add the onions and sauté until golden and caramelized, about 10-12 minutes. Let the onions cool completely.
Once the dough has risen, punch it down to release air. Turn it out onto a floured surface and knead in half of the caramelized onions.
Divide the dough into 8 equal portions and shape each into a round roll. Place the rolls on a baking sheet lined with parchment paper, spaced slightly apart.
Cover the rolls with a clean kitchen towel and let them rise for 30-40 minutes until puffed.
Preheat your oven to 200°C (400°F). In a small bowl, whisk together the egg and milk to make an egg wash.
Brush the tops of the rolls with the egg wash and sprinkle the remaining caramelized onions evenly over the top of each roll.
Bake the rolls in the preheated oven for 20-25 minutes, or until golden and baked through.
Let the Zwiebelbrötchen cool for a few minutes on a wire rack before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 418.8 g | 152% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 23.9 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 164 mg | 13% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 1092 mg | 23% | |
*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.
