Onion Dinner Rolls Recipe by Gary Waite
Cooking Instructions 15 minutes 1 Grease a large baking tray or line with greaseproof paper 2 Peel and finely chop the onion. Heat the oil in a non-stick frying pan. Add the onion and fry gently for 5 - 10 minutes, until golden. Set aside 3 Make the bread mix into dough according to the instructions on the packet. Put onto a lightly floured work surface and knead in the onion 4 Divide the dough into 8 pieces. Roll the balls of dough into 23cm/ 9in ropes, dusting the work surface with flour if necessary. Tie the ropes into knots, taking care not to stretch them. Put onto the baking tray 5 Cover the rolls with oiled cling film or a clean tea towel. Leave to rise in a warm place for about 30 minutes, or until doubled in size. Preheat the oven to 200 oC/ 400 oF/Gas 6 6 Using a pastry brush, glaze the rolls with the beaten egg. Bake in the preheated oven for 15 minutes, or until golden and the bases of the rolls sound hollow when tapped. Transfer to a wire rack and leave to cool. Serve the rolls warm or cold 1 Grease a large baking tray or line with greaseproof paper 1 Grease a large baking tray or line with greaseproof paper 2 Peel and finely chop the onion. Heat the oil in a non-stick frying pan. Add the onion and fry gently for 5 - 10 minutes, until golden. Set aside 2 Peel and finely chop the onion. Heat the oil in a non-stick frying pan. Add the onion and fry gently for 5 - 10 minutes, until golden. Set aside 3 Make the bread mix into dough according to the instructions on the packet. Put onto a lightly floured work surface and knead in the onion 3 Make the bread mix into dough according to the instructions on the packet. Put onto a lightly floured work surface and knead in the onion 4 Divide the dough into 8 pieces. Roll the balls of dough into 23cm/ 9in ropes, dusting the work surface with flour if necessary. Tie the ropes into knots, taking care not to stretch them. Put onto the baking tray 4 Divide the dough into 8 pieces. Roll the balls of dough into 23cm/ 9in ropes, dusting the work surface with flour if necessary. Tie the ropes into knots, taking care not to stretch them. Put onto the baking tray 5 Cover the rolls with oiled cling film or a clean tea towel. Leave to rise in a warm place for about 30 minutes, or until doubled in size. Preheat the oven to 200 oC/ 400 oF/Gas 6 5 Cover the rolls with oiled cling film or a clean tea towel. Leave to rise in a warm place for about 30 minutes, or until doubled in size. Preheat the oven to 200 oC/ 400 oF/Gas 6 6 Using a pastry brush, glaze the rolls with the beaten egg. Bake in the preheated oven for 15 minutes, or until golden and the bases of the rolls sound hollow when tapped. Transfer to a wire rack and leave to cool. Serve the rolls warm or cold 6 Using a pastry brush, glaze the rolls with the beaten egg. Bake in the preheated oven for 15 minutes, or until golden and the bases of the rolls sound hollow when tapped. Transfer to a wire rack and leave to cool. Serve the rolls warm or cold More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Hot and Honeyed Chicken Wing Chronicles Baked pumpkin seeds Snickerdoodle blonde bars Slow Cooker Chicken Noodle Soup Pumpkin Bread Hot and Honeyed Chicken Wing Chronicles Baked pumpkin seeds Snickerdoodle blonde bars Slow Cooker Chicken Noodle Soup Pumpkin Bread Pumpkin Bread Thousand island sauce/dip Sausage & Cheese Bread Butterfly pea flower tea Thousand Island Sauce Chicken Garang Asem - Clay pot Pav bhaji Braised lamb Kleftiko with filo pastry and feta Ginger Garlic Baby Bok Choy Butterfly pea flower sharbat Pumpkin Bread Thousand island sauce/dip Sausage & Cheese Bread Butterfly pea flower tea Thousand Island Sauce Chicken Garang Asem - Clay pot Pav bhaji Braised lamb Kleftiko with filo pastry and feta Ginger Garlic Baby Bok Choy Butterfly pea flower sharbat