Soft Sourdough Onion Rolls

These Soft Sourdough Onion Rolls are a mashup of my Fluffy Sourdough Challah and my Onion Rolls. They are phenomenally delicious. Even better, these sourdough onion rolls are naturally dairy free. While the dough takes some real time, most of that time is hands-off time, allowing you to go about your day or night. Once the dough is mixed (which takes maybe 15 minutes), there is no stretching and folding. These rolls are fabulous with breakfast, lunch or dinner, and make for amazing sandwiches.

How to Make Soft Sourdough Onion Rolls

The first step to this recipe is to make my Fluffy Sourdough Challah recipe. Following is a brief synopsis. A detailed video on making the dough accompanies the Fluffy Sourdough Challah post.

1. Mix the Stiff Starter

Just before bedtime, mix the stiff starter. Resist the urge to add more water than is called for. It will take approximately 5 minutes of kneading by hand for the flour to be fully absorbed. Cover and allow to ferment overnight.

2. Mix and Knead the Dough

The next morning, cook the tangzhong and allow to cool to at least 100℉. Then knead all the dough ingredients with a mixer, adding the salt during the last few minutes of kneading. The dough should pass the windowpane test. Cover and place in a proofing box set to 77℉ or in a warm place in your kitchen for approximately 4½ hours. If you wet your index finger and make a small impression in the dough, it should not immediately spring back.

Approximately one hour before the end of bulk fermentation, mix the onion mixture, cooking all but 3 Tablespoons of it. Cover and store the 3 Tablespoons of the raw onion mixture in the refrigerator. You’ll use this part of the onion mixture on top of the rolls just before they go into the oven.

(I use a Famag Grilleta IM-5 5spiral mixer for my bread doughs, which I purchased from Pleasant Hill Grains.)

3. Shape the Sourdough Onion Rolls

Divide the dough by weight into 12 balls. Then flatten each ball into a circle or oval. Place approximately 1 teaspoon of the cooked and cooled onion mixture into the center of the dough. Fold up the dough to fully encase the onions, being sure to pinch the seams. With the seam side down, cover the ball of dough with the palm of your hand and, using the countertop as surface tension, rotate the ball of dough clockwise. This will create a smooth top on the ball of dough. Place the ball of dough into the prepared plan and continue shaping the rest of the dough balls the same way.

Place 3 rows of 4 rolls, leaving space between the 3 rows. As the rolls rise, they will fill in the gaps.

4. Allow the Rolls to Rise

If you are baking the same day, cover the pan and allow the rolls to rise approximately 7 to 8 hours. The timing could be longer or shorter depending on the temperature. I use my Brod & Taylor Folding Proofer set at 77℉ which takes approximately 7½ hours.

Alternatively, once the rolls are shaped and in the baking pan, you can cover them with plastic wrap and refrigerate overnight. When you take them out the next morning, it will take a bit longer for them to rise. With my Brod & Taylor Folding Proofer set at 77℉, it took approximately 8½ hours.

Once risen, the will have doubled in size and filled up the pan.

5. Egg Wash, Top and Bake

Once they are ready to bake, give them a generous egg wash and top with the remaining 3 Tablespoons of the raw onion mixture you stored in the refrigerator. Bake for approximately 35 minutes. The inside of the center rolls should reach at least 190℉. Cool completely in the pan.

A Note About Timing

You can make these soft sourdough onion rolls, from start to finish, in about 25 hours. I have done it, and the rolls come out perfect. However, the second day requires approximately 12 hours (most of it rising time), so you need to plan your wakeup and bedtime accordingly. When you wake up, immediately get started to make the tangzhong and mix the dough. Allow the dough to bulk ferment at least 4½ hours. Make the onion mixture approximately one hour before bulk fermentation is over. Shape the rolls and allow them to rise approximately 7 to 8 hours. Bake and cool.

My personal preference is to make this recipe over the course of three days:

• Day 1: Just before bed, make the stiff starter. Leave it covered at warm room temperature overnight for 12 hours.
• Day 2: Cook the tangzhong and allow it to cool (approximately 15 minutes). Mix and knead the dough. Bulk ferment approximately 4½ hours at 77℉. An hour or so before the dough is done with bulk fermentation, prepare and cook the onion mixture. Shape the rolls, place in prepared pan, cover completely with plastic wrap, and store in the refrigerator overnight.
• Day 3: Remove the pan of rolls from the refrigerator, ideally in a warm area or proofing box at 77℉. Allow them to rise for approximately 8-9 hours. Bake, cool, and enjoy with dinner.

For a yeasted version, check out my Onion Rolls recipe.

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Soft Sourdough Onion Rolls

5 from 7 votes

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Resting Time 1 day day 1 hour hour

Total Time 1 day day 2 hours hours 20 minutes minutes

Servings 12 rolls

Calories 229

Sweet challah dough houses savory onions for the perfect combination of flavors.

Cook ModePrevent your screen from going dark

Ingredients

Stiff Starter

• 40 grams ripe (acive starter (refreshed 6-12 hours earlier))
• 40 grams water (filtered, at room temperature)
• 120 grams bread flour
• 20 grams sugar

Tangzhong

• 30 grams bread flour
• 150 grams water

Dough

• All of the levain
• All of the tangzhong
• 43 grams neutral oil (vegetable, sunflower, canola)
• 3 egg yolks (at room temperature)
• 80 grams honey
• 290 grams bread flour
• 8 grams fine sea salt ((or table salt))
• 1 egg (for egg wash; for a deeper colored exterior, use just the yolk)

Onion Filling

• 1 medium onion (peeled and diced)
• 1 teaspoon poppy seeds
• ⅛ teaspoon salt
• A pinch of fresh black pepper
• 1 Tablespoon olive oil

Instructions 

Stiff Starter

• Just prior to going to bed, mix all the stiff starter ingedients together. Knead into a dough ball so that all of the flour is fully absorbed. Cover with plastic wrap and set aside at warm room temperature, about 74℉, for 12 hours.

Tangzhong

• In a medium saucepan, whisk the flour into the water so it is fully absorbed. Cook over medium low heat, whisking constantly, until it resembles mashed potatoes and the temperature of the mixture has reached 149℉. Immediately transfer to a heat proof bowl or plate and allow to cool to at least 100℉.

Dough

• In the bowl of your electric mixer, add the stiff starter, tangzhong, oil, yolks, honey and bread flour. Knead until a smooth dough has formed, approximately 5 minutes. Slowly add in the salt. Knead for an additional 3-5 minutes. The dough should pass the windowpane test.
• Place dough in a large, ungreased bowl, and cover loosely with plastic wrap. If using a proofer, place the bowl with the dough in it set at 77℉. Allow to ferment for approximately 4½ hours. If you wet your index finger and make an impression on the dough, it should maintain the impression.

Onion Filling

• Approximately one hour before the dough is done with bulk fermentation, toss all ingredients in a medium frying pan. Remove 3 Tablespoons of the mixture, cover with plastic wrap, and store in the refrigerator. On a medium-low heat, cook remaining onion mixture until onions are translucent and just barely begin to caramelize on the sides, 5-7 minutes.

Shape and Bake

• Lightly grease a 9" x 9" baking pan and line it with parchment paper.
• Knead the dough a bit to release the gasses and air bubbles. Weigh the dough and divide into 12 portions (approximately 70 grams each). Shape each portion into a ball. Then, starting with the first ball, flatten the ball into a flat circle or oval, and place approximately 1 teaspoon of the cooked onion in the center. Pull the dough up from the sides to encase the onion filling completely. Using the palm of your hand, roll the rounded dough against the countertop for a smooth top. Place into the prepared pan. Continue shaping the remaining rolls.
• Cover loosely with plastic wrap and allow to rise for 7 to 8 hours at 77℉. (Alternatively, cover the pan tightly with plastic wrap and place it in the refrigerator overnight. The next morning, place in a proofer at 77℉ or in a warm area and allow to rise for 8-9 hours.) The dough will double in size and fill up the gaps in the pan. You will know it’s ready to be baked by impressing a finger slightly into the dough. If the impression mostly remains, you are ready to bake.
• Approximately 30 minutes before the rolls are ready to make, preheat the oven to 350℉
• When the rolls are ready to bake, apply the egg wash and sprinkle the raw onion mixture (that you stored in the refrigerator) over each roll. Bake 35-40 minutes until golden brown on top and the internal temperature reaches 190℉.

Author: Rob Finkelstein

Calories: 229kcal

Course: Bread

Cuisine: Jewish

Keyword: dairy free, dinner rolls, onion

Nutrition

Calories: 229kcal | Carbohydrates: 36g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 292mg | Potassium: 77mg | Fiber: 1g | Sugar: 8g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg