Caramelized Onion and Rosemary Rolls

Caramelized Onion Rosemary Rolls

Since my love of soup is well documented on this blog, it should come as no surprise that I also love to make homemade bread to go with that soup! I’m always looking for new bread recipes to try, and when I ran across this recipe on foodgawker, I knew right away I wanted to make it. It’s an adaptation of a Pioneer Woman recipe (meaning I was pretty sure it would be good), and it was in the form of dinner rolls. Strangely enough, I had just been thinking I wanted to make dinner rolls.

Caramelized Onion Rosemary Rolls

If you’re going to make dinner rolls, these are the ones you should make. They were exactly what I was looking for. They have a light and fluffy texture and a unique depth of flavor form the caramelized onions and rosemary. (Actually, I burnt my onions and used them anyway, so the unique flavor could have been from that.) I will be making these rolls again and again. Mike liked them, but was initially not a huge fan of the chunks of onions. He didn’t complain after he took his first bite, however, so I will take that as a sign of success. They smell absolutely incredible as they’re baking, and they freeze very well. I froze all but one (of course we had to taste test!) and heated them up day by day to eat with my soup for lunch. Wonderful. 🙂 Make these, you won’t regret it!

Caramelized Onion Rosemary Rolls

Caramelized Onion and Rosemary Rolls

Yield: Makes 12 rolls.


For caramelizing the onions:
1 Large Sweet Onion
1 tablespoon Butter
1 tablespoon Olive Oil
2 cloves Garlic, minced

For the Bread:
1 1/2 cup warm Water
3 teaspoons Active Dry Yeast
1 tablespoon Honey
3 tablespoons Olive Oil, plus more for coating bowl
2 cups All Purpose Flour
1 cup Whole Wheat Flour
2 teaspoons Kosher Salt
2 sprigs Rosemary, leaves removed and chopped


Sauté sliced onions and minced garlic in the 1 tablespoon of butter and 1 tablespoon olive oil over medium heat. Cook them until brown and caramelized, about 15 to 20 minutes. Allow to cool for a few minutes.

Pour warm water into a bowl and sprinkle the yeast on top. Add the honey and 3 Tbsp of olive oil. Stir gently with a fork and set aside until mixture is bubbly, 5-10 minutes.

In a separate bowl, mix together the flour and salt. Stir in the onions, and rosemary. Add the yeast mixture to the flour and stir gently until dough is combined. It will be very sticky.

Generously flour a flat surface. Turn the dough onto your table and knead 15 to 20 times, adding flour generously to make it easier to handle. You might need to add quite a bit of extra flour. Add enough that it is able to be kneaded, but not too much - you want to the dough to still be somewhat sticky. Drizzle olive oil in a separate bowl and then add your ball of dough, turning to coat. Cover with a damp towel and place in a warm spot to rise for 1 1/2 to 2 hours.

When the dough has doubled in size, preheat oven to 400 degrees. Divide dough into twelve portions, forming each into a rough round shape. Place on a baking sheet lined with parchment paper, and cover with plastic wrap that has been sprayed with cooking spray. Allow to rise for 15 to 20 minutes. Bake the rolls for 18 to 20 minutes or until brown.

These freeze very well.

adapted, slightly, from The Pioneer Woman Cooks, as seen on Simply Scratch

  Pin It


  1. Oh how I love caramelized onions!

  2. Bread is certainly something I want to tackle this year. This sounds wonderful!

  3. Oh I'm definitely saving this recipe -these look great!

  4. I could eat my weight in bread every day! The crustier the bread, the better…the warmer the bread the better…the fact that it has rosemary in it… BETTER!!!

  5. Gorgeous! There is nothing in the world better than homemade bread… nothing!

  6. Onions and rosemary? I HAVE to try these! Yum!

  7. Wow these rolls look and sound amazing! I love how fluffy they are. Caramelized onions and rosemary is such a delicious combo too. Will def have to try!

  8. what a great combination of flavors Megan! I do love caramelized onions, and your rolls look like they would go perfectly with any soup!

  9. These rolls sound incredible. I would have never of thought to put caramelized onions in rolls, what a great idea. And the addition of the rosemary sounds wonderful. I absolutely must make these! 🙂

  10. These rolls sound so flavorful. There's just nothing as good as homemade bread.

  11. That does look and sound good. Bread is good on its own but great when baked with other ingredients. Love your flavour combination.

  12. Oh Megan, these look great. The caramelized onions sound great!

  13. Delicious! I am totally making these! I have all the ingredients and all I have been wanting to make is bread. Thanks!!

  14. What a great savory roll! I love anything with rosemary.

  15. Anything with caramelized onions is a hit with me and these sound delicious! I hope to try them soon!

  16. Oh this would go so well with the many soups I'm having these days! And caramelized onions…who can say no?

  17. Those look so good! I am totally into bread rolls and these are just perfect!!!

  18. These look great! I wouldn't be so sure of the onions either, but the fact that they are carmelized might help me love them!!! They are so pretty!

  19. Oh, YUM. Bread and onions are two of my favorite things so these should definitely be in my future!

  20. Megan, excellent flavor combo for these rolls & I like the touch of honey too!

  21. Yumm. Love caramelized onions!

  22. Caramelized onion in a roll is a fantastic flavour to pair with rosemary. The textures and flavours are abundant here, yet all within one roll. Genius, well done.

  23. I want to make dinner rolls!:) Sounds like they are not very difficult to make, and the idea of freezing them really attracts me. The smell of rosemary and caramelized onions must be heavenly. Megan, do you know how much fresh yeast I should use instead of dry yeast? I'm not really used to working with dry yeast.

  24. Carmelized onions can be a bit tricky–just because you pretty much have to stand over them..usually I end up leaving the kitchen, resulting in burning them haha so you're not the only one! Glad the rolls still turned out–they sound delish!

  25. Oh my goodness! I love caramelized onions. I love rosemary. And I love dinner rolls. This is a total win! Thanks for sharing!

  26. Wow! Very interesting combination of flavors! Would love to taste one!!!

  27. Wow…these look unbelievable. Rosemary is definitely one of my favorite ingredients, so you can bet I'll be trying these soon!

  28. Yummy! I cheated and used the bread machine whip up the dough. They're hanging out in the fridge rising as we speak. Delish!

  29. Hilary – I hope these turned out well for you – great idea letting the bread machine do the work!

  30. Another delicious bread recipe. The onion and garlic cook down to a wonderful mellow flavor. Again I took the rolls to my Wednesday carry-in and everyone loved them. Went great with chicken salad, or, with my fave- a good spinach salad with warm vinaigrette. Thanks for these great recipes.

  31. Wow, this sounds fantastic!! I was trying to look for a roll recipe, this is perfect!

  32. I followed the directions to a T but I used Gluten Free Flour instead as a substitute. These came out absolutely delicious!! I still proofed the dough for an hour and a half, gently kneading and shifting the dough every 30 minutes. Then while the oven was preheating I let them rest. I got 13 out of the recipe and they came out pretty similar looking and baked the same amount of time. Thank you for the 5 star recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *