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Onion Dinner Rolls for Thanksgiving

11.09.2011 · Posted in Breads, Holiday Recipes

Start a new Thanksgiving tradition with Homemade Dinner Rolls.  Your friends and family will rave about these rolls.  This recipe was inspired by a recipe from Taste of Home for Sweet Milk Dinner Rolls.   Soft in the center, tender on the outside, decidely onion in flavor and easy to make… this recipe is definitely a keeper.

Make a batch before Thanksgiving, wrap with aluminum foil, place in a plastic storage bag and freeze up to 2 weeks.  Remove from storage bag and thaw in aluminum foil for a couple of hours. Reheat in 350° F. oven for 12 minutes oven while you make the turkey gravy.

The basic dough is a blank palette for other flavors and textures too.  Substitute grated cheddar cheese for the minced onion and regular salt for the onion salt.  Add fresh herbs like rosemary and thyme or, eggwash and sprinkle the tops with poppy seeds or course sea salt.    Try it with raisins, walnuts and cinnamon for a decadent sticky bun.   Make it your recipe!


  • 1  pkg Red Star Dry Active Yeast
  • 2 cups warm milk (110° F. or like a baby bottle)
  • 1/2 cup sugar
  • 2 Tbsp butter
  • 1 tsp onion salt
  • 2 Tbsp dried minced onion
  • 4 – 5 cups flour
  • 1 Tbsp butter, melted


  1. In the large bowl of a food processor or mixer, dissolve yeast in warm milk.  Add sugar, butter, salt, onion and 3 cups of flour.  Whirl or beat until smooth.  Add enough of the remaining flour to form a soft dough.
  2. Whirl to knead for 5 minutes if using a food processor.  By-hand turn out dough onto a floured surface and knead for 6-8 minutes.
  3. Place dough in a greased bowl, turning once to grease the top.  Cover and let rise in a warm place until doubled, about 1 hour.
  4. Preheat oven to 350° F.
  5. Punch down, turn out onto floured surface, divide into 16 pieces.  Form each piece into a ball.  Dip each ball in melted butter and place in a greased muffin tin.  Cover and let rise in a warm place until almost doubled, about 30 minutes.
  6. Bake for 35-40 minutes or until golden brown.  Remove from tins immediately to a cooling rack.  Serve warm or let cool completely and wrap for storage.




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