Onion Buns/Bread

I’ve never thought that one day I would make my own pizza dough 🍕 let alone my own bread! Something about the smell of yeast when it’s activated and begins to ferment then kneading, rising and proofing makes this so enticing! Of course, the final product is even better!
 
I’ve been making bread and pizza dough for a while now and I’m not about to stop anytime soon. The smell 👃 of dough baking in the oven makes me salivate! Besides its freshness, nothing beats the aroma of homemade pizza dough or bread floating in the air. To me, that’s how a kitchen should smell…
 
Before I moved in with David in British Columbia, I used to buy onion buns or bread 🍞 but more often the buns. These were my favorite choice when making burgers on the BBQ versus plain buns although I also like the Hamburger Buns with the sesame seeds on top.
 
Since I’ve been here on the west coast, I never found any, either buns or bread. Well, when push comes to shove, the next best thing to do was to make my own. My first attempt was nothing to rave about 😕. After analyzing (that’s what I do when I can’t sleep at night), I gave it another shot and it was perfect!
 
This Onion Buns/Bread recipe is pretty easy to make whether you’re an experienced home cook 👩‍🍳👨‍🍳 or not. After the yeast is proofed, the semi-caramelized onions and dry ingredients are added to the bowl of the stand mixer and processed until the dough clings around the hook.
 
Sugar or not sugar… that is the question!
Recently, a subscriber asked me why add honey 🍯 or white sugar to the yeast. When yeast is in contact with sugar (granulated or honey), it will absorb it, convert it into energy and then produce carbon dioxide giving that “oomph” for the bread to rise. So yes, sugar plays an important role…
 
As much as it sounds pretty straightforward, in many of my bread recipes, I add a tablespoon of flour at a time to help the dough cling around the hook BUT in this one, it doesn’t need it otherwise the dough will get way too dry. The reason is the dehydrated onions 🧅 suck up a lot of moisture.
 
After kneading for 4 minutes on speed 4, the dough will be very sticky and it’s okay. Grease your hands 🤲 with oil, form a ball by pulling under before placing the dough in an oiled bowl and gently toss it around to coat. Cover and let it rise for 1:30 hours or until it doubles in size in a draft-free area such as the oven without the heat on.
 
Now, when the kitchen is a little cool, what I like to do is 10 minutes before placing the dough in the oven, I turn the heat at 350ºF for only 1 minute then turn it off. This will create a nice, cozy 🥰 environment for the dough to rise.
 
As the title suggests, this recipe is for both – Onion Buns/Bread. After knocking out the air, fold the dough under and place it in a lightly greased loaf pan or if you want, just line it with parchment paper. To see how, here’s the link… Lining a Loaf Pan with Parchment Paper It’s covered with the same towel and back to its draft-free spot to proof for 1 hour ⏰.
 
For the buns, there are more steps to do…
The dough is spread out into a rectangular shape of about a foot long by 5-inches wide, give or take. Using a bench scraper, it’s cut in half and then each half in half and finally half again widthwise – this recipe makes 8 large hamburger buns 🍔 but, it can always be cut into smaller pieces.
 
Then each piece is formed into little balls before gently being stretched into a disc. They’re placed on a baking sheet lined with a silicone mat or parchment paper, covered with the same dish towel and back to its draft-free spot to proof for 1 hour ⌚ – make sure the towel is not tucked under otherwise the buns won’t rise.
 
When 60 minutes is up, we’ll carefully brush an egg wash 🥚 on top of either the bread or buns, being super gentle otherwise they might deflate. I like adding thinly sliced onions for the bread and finely chopped ones for the buns. The bread or buns are baked at 375ºF for about 25 minutes or until golden brown.
 
Fresh baked bread or buns are one of my ultimate weaknesses! As much as I would like to sink my teeth 🦷 in one of the buns or slice a piece of bread, both have to cool completely before. This is the torture we have to endure before savoring our homemade creations.
 
This delicious Onion Buns/Bread recipe is totally a must try especially if you love onions. If you’re like me and can’t find any at your supermarket 🛒, this is the BEST version for them! Perfect for sandwiches as well as a food vessel for burgers, roll up your sleeves and bake these flavorful fluffy buns/bread…
Bon Appétit! 🍽
 
Check out these other great bread recipes… 😀
– Homemade Pretzels
– Arepas with Beef Brisket
– Popovers
– Cheesy Breadsticks
– English Muffins
– Indian Naan Bread
– Scones
– Homemade Vol-au-vent
– Cheddar Biscuits
and for even more bread recipes 🥖🍞, click on this link… Recipe Category • Bread & More
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Onion Buns

Incredibly tasty, these flavorful Onion Buns/Bread are perfect for sandwiches as well as burgers. It’s a great recipe to add to your folder.

5 from 4 votes

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Servings 8 buns/1 loaf

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Passive Time 3 hours hrs

Ingredients

  

1x2x3x

CARAMELIZED ONIONS

• 2 tbsp. butter
• 1 cup yellow onions, diced
• 1/4 tsp. ground Himalayan pink salt

BREAD

• 2 1/4 tsp. active dry yeast
• 1 cup lukewarm water (between 105-110ºF)
• 1 tbsp. honey tips & tricks
• 2 1/2 cups bread flour
• 1 tbsp. dehydrated minced onions
• 1/2 tbsp. dried oregano leaves
• 1/4 tsp. ground Himalayan pink salt
• 3 tbsp. olive oil, plus more for bowl and hands tips & tricks
• 1 egg wash (1 egg yolk mixed with 1 tbsp. water)
• 2 tbsp. yellow onions, finely chopped or sliced Footnote

Directions

 

CARAMELIZED ONIONS

• In a skillet over medium heat, add butter and when hot, add onions; season with salt. Sauté until soft and golden brown, about 13 to 15 minutes. Transfer to a bowl and set aside to allow to cool.

BREAD

• In a stand mixer, add yeast, water and honey. Let it proof for 10 minutes.
• In a bowl, combine flour, dehydrated minced onions, oregano leaves, and salt; whisk until combined.
• When the yeast is alive and foamy, add dry ingredients, 3 tbsp. olive oil and sautéed onions.
• With the dough hook attachment, process on speed 2 for 2 minutes. Increase to speed 3 and process until the dough clings around the hook. Increase to 4 and knead for 4 minutes.
• With oily hands, form a ball by pulling the dough under and place it in a greased bowl, tossing around to coat.
• Cover with a clean dish towel and transfer to a draft-free area. Let it rise for 1 ½ hours or until it doubles in size.
• For buns… Line a baking sheet with a silicone mat or parchment paper and set aside.

  For a loaf of bread… Lightly grease a loaf pan or line with parchment paper and set aside.
• Remove from its spot, knock the air out and drop the dough on a lightly floured work surface. If making a loaf of bread, simply fold dough under and place in the prepared pan.
• For buns, spread dough into a rectangular shape of 1 foot long by 5-inches wide. Using a bench scraper, cut it in half then each half in half, and finally, half again widthwise (this recipe makes 8 large buns but, it can always be cut into smaller pieces).
• Form a small ball with each piece by pulling the dough under. Gently stretch each of them into a flat disc about ½-inch thick and place them on the prepared baking sheet.
• Cover with the same dish towel and place it in the draft-free spot to proof for 1 hour for both buns or bread. Make sure the towel is NOT tucked under otherwise the buns won’t rise.
• Preheat oven to 375ºF.
• Delicately, brush an egg wash on top of the buns or bread. For the buns, sprinkle some finely chopped onions on top and for the bread, put thinly sliced onions.
• Transfer to the preheated oven and bake for 25 minutes or until golden brown.
• Remove from the heat and let the buns or bread cool completely before slicing.

Notes

Footnote: If making buns, use chopped onions and for bread, use sliced ones.

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