onion roll

Quick Vegan Onion Rolls

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I love bread. I love all carbs really, but I really love bread.

Yeast bread is not always quick to make, but these rolls are!! Glory glory!

Most yeast dough requires at least an hour to rise, and then normally another half hour to full hour for a second rise.

These vegan onion rolls only require a 10 minute rest and they are in the oven!!

This means you can have homemade onion rolls start to finish in less than an hour.

Truth be told I made these rolls because I was attempting to veganize an Arby’s big beef and cheddar and that my friends required and onion bun! Because the big beef and cheddar is served on an onion bun I had not choice but to make my own, because all of the ones I have found at the bakery are not vegan.

When I was a kid my favorite sandwich was a turkey and cheeses with mayo on an onion roll. So now I plan on making these rolls on a regular basis! My sandwich game just got sooooo good, y’all!!!

So if you are new to bread making or have been doing it for eons, these rolls are so easy and really tasty. And if you have been missing eating an Arby’s big beef and cheddar on an onion bun, I am only here to help!!

INGREDIENTS:

  • 3 1/2 cups all purpose flour

  • 2 tablespoons active dry yeast

  • 1 cup plus 3 tablespoons hot water, around 100-110 degrees

  • 1/3 cup sugar

  • 1-2 teaspoons salt

  • 2 teaspoons onion powder

  • 1 flax egg or starch egg (1 tablespoon flax meal or starch, 3 tablespoons water mixed)

  • 1/3 cup neutral flavored oil, I used grape seed oil

  • 1/2 a medium yellow onion, very finely diced

INSTRUCTIONS:

  1. In a medium sized skillet, add the onions with a teaspoon oil. Sprinkle a little salt and sauté the onions over medium heat until the are soft and begin to brown. Allow to cool.

  2. In a glass bowl, add yeast, water, and 1 tablespoon of sugar. Let sit for 10 minutes until the yeast becomes foamy. If the yeast does not bubble and foam you may have killed the yeast. The water must be warm but if its too hot it kills the yeast. I use hot tap water from the faucet.

  3. If using a stand mixer, add flour, salt, and remaining sugar to the mixer bowl. Once yeast is ready, mix in flax egg, and oil to the the yeast mixture. Add the wet ingredients to the dry ingredients.

  4. Mix on medium speed for 5 minutes. If the mixture is too dry, you can add a tablespoon more of water. If it seems too wet add a tablespoon more flour. The dough should be soft but not sticking to the sides of the mixer.

  5. If mixing by hand, follow above instructions for combining ingredients. Once the dough is mixed, pour out on a clean counter top. and kneed by hand for 5 minutes.

  6. Once dough is ready, divide into 9 equal pieces. If you want smaller buns, divide into 12 equal pieces. Form a disk shape with each piece of dough, but do not flatten them out. Place on a parchment lined cookie sheet. Divide the onions equally between the rolls, pressing them into the tops. You can brush the tops with 1 teaspoons of maple syrup mixed with 1/4 cup of milk to help the rolls brown.

  7. Allow buns to rest for 10 minutes while you pre heat the oven to 425 degrees. Once the oven is ready, place buns inside and bake for 10 - 15 minutes. If the buns are not browning evenly, you can rotate the baking sheet halfway through baking.

  8. Once buns are finished baking, allow to cool before serving.

  9. You can freeze any left over buns in a freezer zip lock bag for up to a month.

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