These caramelized onion rolls are soft, golden, and packed with sweet caramelized onions, cheese, and fresh herbs baked right into the dough. The skillet method creates lightly crisp edges while the centers stay fluffy and tender, making them the perfect savory bread for dinner or holiday tables.
If you like this recipe, you'll love my Focaccia with Caramelized Onions and my Caramelized Onions.
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This is the kind of bread I love bringing to the table when everyone is gathered around for dinner. The aroma of the onions and fresh herbs fills the kitchen, and the rolls disappear almost as soon as they cool enough to touch. They're simple, comforting, and exactly the kind of rustic baking that reminds me of the breads you find in small Italian bakeries.
Spring seemed to take forever to arrive and now it's almost summer again! I am always looking forward to a new #TwelveLoaves bread baking challenge. I chose caramelized vidalia onion rolls for this month!
Sometimes our baking group likes to explore the savory side of breads!
#TwelveLoaves May: Onions
May: Onions. The month of April was filled with gorgeous orange breads! We have chosen onions for our May theme! Choose a recipe including onions (red, white, yellow), scallions (green onions, spring onions); leeks, shallots, garlic, pearl onion, cipollini, chives. Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let's have a delicious month of bread with onions. Let's get baking!
#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy.
I wasn't really sure what to make this month. I had some ideas, but they were already ideas I've shared here with all of you! I love adding caramelized onions to recipes, especially to breads!
I ended up being inspired by these cheddar swirl breakfast rolls. They were really great! I caramelized the onions and switched out the cheddar with goat cheese (and I had a tiny bit of shredded mozzarella and added that in too).
You could use whatever soft cheese you prefer or stick with shredded mozzarella. When you let it cool a few minutes (it's really not easy to wait!) and rip open that first roll, oh my goodness-so, so good! The cheese and the caramelized onion nestled in the softest and most delicious bread. It may end up being your dinner…and that's ok!!
FAQ's
Yes. After shaping the rolls and placing them in the pans, cover tightly and refrigerate overnight. The next day, let them sit at room temperature for about 45-60 minutes before baking.
Yes. Shredded mozzarella works very well and melts beautifully. Fontina, provolone, or even a mild cheddar can also be used.
The dough should roughly double in size. When you gently press a finger into it, the indentation should slowly spring back.
Add a little flour at a time while kneading. The dough should be soft but manageable. Avoid adding too much flour or the rolls may become dense.
Absolutely. Chopped olives, roasted garlic, sun-dried tomatoes, or a sprinkle of grated Parmigiano are all great additions.
Keep them in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven to bring back the soft texture.
Some recipes using caramelized onions:
- Lentil Soup with Caramelized Onions
- Rosemary and Caramelized Onion Focaccia
- Balsamic Fig Glazed Chicken
- Baked Cod with Caramelized Onions and Cherry Tomatoes
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📖 Recipe
Caramelized Onion Rolls
Equipment
Ingredients
- For the Dough
- 1 cup whole milk
- 1 ½-oz envelope active dry yeast
- ¼ cup warm water 100-110°F
- 3 tablespoons granulated sugar
- 2 eggs
- ¼ cup unsalted butter melted (plus 1 tablespoon reserved for brushing rolls)
- 4½ -5 cups all-purpose flour
- ½ teaspoon salt
- For the Caramelized Onions
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sugar
- 1 large onion thinly sliced
- For the Filling
- caramelized onions
- 1 goat cheese log or shredded mozzarella
- 2 teaspoons minced fresh parsley
- 1 teaspoon salt
- pinch black pepper
Instructions
Warm the milk
- Heat the milk in a small saucepan over medium heat until it just begins to simmer. Remove from heat and let cool to room temperature.
Activate the yeast
- In a large bowl, sprinkle the yeast over the warm water. Add 1 tablespoon sugar and let sit for about 5 minutes, until foamy.
Make the dough
- Add the remaining 2 tablespoons sugar, eggs, and ¼ cup melted butter to the yeast mixture. Stir well.
- Mix in the cooled milk.
- Gradually add 4½ cups flour and the salt, mixing until a soft dough forms.
Knead the dough
- Turn the dough onto a lightly floured surface and knead for about 10 minutes, adding a little extra flour if needed, until smooth and elastic. The dough should be soft.
First rise
- Place the dough in a greased bowl. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1½ hours.
Caramelize the onions
- Heat olive oil in a large skillet over medium-low heat.
- Add the sliced onion and sprinkle with 1 teaspoon sugar. Cook, stirring occasionally, for 10-15 minutes, until soft and golden. Set aside to cool.
Prepare the filling
- While the dough rises, caramelize the onion. Heat the olive oil in a large skillet over medium-low heat. Add the sliced onion and sprinkle with the sugar. Cook slowly, stirring occasionally, for about 10-15 minutes until the onions become soft and golden. Remove from the heat and let cool slightly, then combine the caramelized onions with the goat cheese (or mozzarella), parsley, salt, and black pepper in a small bowl. Mix gently until evenly combined.
Shape the rolls
- Grease two 9-inch round baking pans and line the bottoms with parchment paper.
- Punch down the risen dough and turn it onto a floured surface.
- Roll the dough into a 10 × 18-inch rectangle.
- Spread the onion and cheese filling evenly over the dough, leaving a 1-inch border along the edges.
- Brush the border lightly with water.
- Roll the dough tightly into an 18-inch log and pinch the seam to seal.
Cut and second rise
- Cut the log into 12 rolls (about 1½ inches thick).
- Arrange 6 rolls in each prepared pan.
- Brush the tops with the remaining melted butter.
- Cover loosely and let rise until doubled in size, about 30-45 minutes.
Bake
- Preheat the oven to 350°F.
- Bake the rolls for 30-40 minutes, until golden brown and bubbling.
- Let cool for 10 minutes, then serve warm.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Use warm water for the yeast. The water should be between 100-110°F. If it's too hot, it can kill the yeast and prevent the dough from rising.
- Let the milk cool completely. Warm milk added to the yeast mixture can affect the yeast activation, so make sure it reaches room temperature first.
- Caramelize the onions slowly. Cooking them over medium-low heat allows the natural sugars to develop and gives the rolls their sweet, savory flavor.
- Do not add too much flour. The dough should feel soft and slightly tacky. Too much flour will make the rolls dense instead of light and fluffy.
- For even rolls, use a sharp knife or dental floss to slice the dough log cleanly without squishing it.
- Best served warm. These rolls taste best slightly warm when the cheese is still soft and the bread is fluffy.
Nutrition
Sweet mother of it all these look amazing! Just spent a week in Vidalia during the harvest and I'm ready to make this awesomeness!
Those rolls are gorgeous, Lora. I'm a huge caramelized onion fan. Huge, huge. I probably couldn't stop myself from finishing off your whole batch.
Ooooh goats cheese!!
I'm bookmarking this recipe. These onion rolls look absolutely stunning!! 🙂
Oh. Em. Gee. So delicious looking. You have Vidalia onions already? Jealous! I way prefer savory breads, and these are definitely going on the list to make. Faboulous!!
These look fantastic!!! Vidalia onions - perfect for caramelizing and you added some cheese to it as well - love it!
These rolls look scrumptious!! I love vidalia onions!
Oh, these would be perfect with the pork loin I'm cooking for supper!
These onion rolls look amazing! I love Vidalia onions, just bought 10 lbs yesterday!
I'm pretty sure I could eat them all! They look so good!
I love this savory twist on baked rolls! Vidalia onions are the best right now. Thanks for all the recipes!
I adore caramelized onions. I could probably eat them with a spoon. But I'll restrain myself and just take one of these rolls instead! Yum!
Oh Lora, those rolls are simply beautiful!
And the addition of goat cheese makes them perfect!
Very well done, looking forward to June 🙂
Have a lovely day
Lou
Lora!
oh my goodness!! lovely lovely caramelized onion rolls!!! I love caramelized onions . . hooray for savory! and I'm so sorry I missed this month . . I have been swamped! hope to be back with Twelve Loaves by June!
[…] Caramelized Vidalia Onion Rolls by Lora at Cake Duchess […]
These caramelized onion rolls are something that I would make over and over again. 🙂 I always love seeing what you've baked up to share with us! These rolls are beautiful.
I have some goat cheese that I was wondering how I would use this week and now I know. Your filling is calling my name! Beautiful rolls, Lora!
Oh, for some sweet Vidalias in a beautiful bread roll! I love these, Lora!
Great pictures and rolls. Perfect and yummy.
Wow, totally gorgeous, Lora! I adore caramelized onions!!!
I'm pretty sure I would fill up on these rolls and not have any room for anything else. They look so good and have my favorite onion in them (Vidalia).