Onion roll

Name: Onion roll
Total time: 2 h 30 min
Yield: 16
Cuisine: European, Russian
Ingredients: Water - 300 g; Salt - 5 g; Sugar - 20 g; Dry yeast - 5 g; Vegetable oil - 30 g; Wheat flour for baking - 550 g; Onions - 600 g; Salt - 5 g; Ground black pepper - 5 g; Vegetable oil - 45 g

Cookinero 17 Apr 2025

7880

Onion roll baked in the oven is a lean pastry made from yeast dough. Due to the fact that a large amount of onion is used in the preparation of the filling, it turns out very juicy. This dish is an excellent addition to tea or any first course. It can also be used instead of bread. The recipe for an onion roll is quite simple. The main thing is that the dough rises well. To do this, it is important to use sealed yeast and pay attention to expiration dates.

How to cook Onion roll

Step 1

Knead the dough. Pour warm water into a deep bowl. Add sugar, vegetable oil and salt. Pour in the yeast. Stir. Gradually add flour, stirring constantly. Place the dough on a table sprinkled with flour. Knead for 5-6 minutes until it becomes elastic and smooth. Cover with a clean towel and leave in a warm place for 1.5 hours.

Step 2

While the dough is resting, prepare the filling. Cut the onion into small cubes. Pour vegetable oil into the frying pan and put it on the fire. Put the onion in. Add salt, ground black pepper and stir. Fry until golden for 4 minutes. Turn off the heat and transfer the filling to a clean bowl.

Step 3

Prepare the roll. Place the dough on a table sprinkled with flour. Roll out the layer to a thickness of 0.5 cm with a rolling pin. Place the onion filling on the dough. Roll the dough tightly into a roll. Bake the roll in the oven for 30 minutes at 180 ˚C.

Onion roll - FAQ About Ingredients, Baking Time and Storage

Can I use instant yeast instead of active dry yeast for the dough?

Yes, you can substitute instant yeast for active dry yeast. Use the same amount, but note that instant yeast doesn't need to be dissolved in water first—you can mix it directly with the flour.

How should I store leftover onion rolls, and how long will they stay fresh?

Store cooled onion rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them (see freezing tips).

Is there a way to make this recipe vegan?

The recipe is already vegan as written, using vegetable oil and no animal products. Just confirm your yeast and sugar are vegan-friendly if following strict guidelines.

Can I prepare the dough ahead of time and refrigerate it overnight?

Yes! After kneading, cover the dough tightly and refrigerate overnight. Let it come to room temperature (about 1 hour) before rolling and baking.

What can I serve with onion rolls for a complete meal?

Pair them with soup (like borscht or mushroom), a fresh salad, or roasted vegetables. They also work well as a side to grilled meats or stews.

Can I freeze the baked onion rolls for later?

Absolutely. Cool completely, wrap tightly in foil or plastic, and freeze for up to 3 months. Reheat in a 350°F (175°C) oven until warm.

My dough didn’t rise—what went wrong?

Likely causes: expired yeast, water that was too hot (over 110°F), or a cold environment. Next time, test yeast freshness and ensure a warm, draft-free spot for rising.

Can I add cheese or other fillings to the roll?

Yes! Try grated cheddar, feta, or sautéed mushrooms with the onions. Add cheese sparingly to avoid a soggy dough.

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