These soft, buttery onion and sage dinner rolls packed with golden, caramelized onions and fresh sage are the perfect side for a cozy dinner or holiday feast. They're perfect alongside a warm bowl of creamy turkey soup with apples and leeks.
At a Glance: Onion and Sage Dinner Rolls
- Prep Time: 45 minutes
- Rising Time: 2 hours
- Shaping Time: 15 minutes
- Baking Time: 35 minutes
- Total Time: ~3 hours 35 minutes
- Servings: 12 dinner rolls
- Flavour: Savoury, buttery, and herbaceous
- Skill Level: Intermediate
- Why this Works: These soft and savoury dinner rolls are packed with golden caramelized onions and brushed with fresh sage-infused butter for a delicious holiday side dish.
Onion and Sage Dinner Rolls
We are well into cozy soup and stew season which calls for some warm, homemade baking. For these savoury dinner rolls, onions are slowly caramelized until golden and then mixed into a soft yeast dough flavoured with sage butter. The rolls are then topped with even more onions before baking until golden brown and pillowy soft. Finished with a buttery sage topping, these rolls are perfect whether served alongside a bowl of comforting soup or at a lavish holiday feast.
For more dinner roll recipes check out our brown butter rolls served with whipped honey brown butter or our herbed potato rolls.
Ingredients for Onion and Sage Dinner Rolls
Onions: I used regular yellow onions in this recipe. You can use sweet onions if you prefer, although they might have a slightly sweeter flavour than the yellow onions.
Sage: Use fresh sage if possible. Otherwise you can substitute with dried sage, just reduce the amount to one third the amount.
Onion powder: Onion powder adds a savoury onion flavour to the dough to balance the sweetness of the caramelized onions.
Yeast Bread Baking Tips
Here are a few tips for baking yeast bread or rolls:
- Measure by weight - The ingredients in this recipe are listed in both US customary and metric measurements, however, I strongly suggest using the metric weights for weighing out ingredients such as flour. With flour, the total volume can vary widely based on how tightly it is packed into a cup measure. For all our recipes, if using US customary measurements, be sure to gently scoop the flour into the measuring cup and then scrape off the excess without packing the flour down.
- Adjusting flour and water - The amount of liquid that flour absorbs can vary between different types and brands, or even the humidity in your kitchen. For that reason, it can be difficult to get exact measurements for the flour and liquid in bread recipes. Keep an eye on the mixer as the dough is coming together to see if you need to make any adjustments. If there is still dry flour in the bottom of the bowl that isn't attaching to the dough, then add a bit of water. If the dough seems very sticky and isn't forming a ball, add a bit of flour until it comes together. In both cases, add the liquid or flour in 1 tablespoon increments just until you get your desired result.
- Rising time - The warmth of both the dough and the environment can have a big impact on how fast the dough rises. This is why I generally give a wide time frame for the first rise. On a very warm day the dough might double in size after an hour. On a cool day, it can take as long as 1 ½ to 2 hours. Rather than just setting a timer, check that the dough has at least doubled in size and feels soft and puffy when you press it. If the dough still feels tight or firm, let it rise for a little while longer.
- Avoid over flouring - I find it much easier to roll out the dinner rolls without using too much flour. The slight tackiness of the dough helps the dinner rolls shape into a smooth ball by lightly clinging to the counter. However, if the dough is so sticky that you aren't able to roll it properly, feel free to use a small dusting of flour.
- Doneness - Keep an eye on these dinner rolls as they bake to make sure the onions don't get too dark. If the onions are beginning to brown but the rolls aren't done yet you can tent the rolls with foil and continue baking. If you're unsure whether the dinner rolls are fully baked you can check doneness with a thermometer. Yeast bread is done when it reaches an internal temperature of between 190°F and 200°F.
How to make Onion and Sage Dinner Rolls
1. Sauté the onions
In a skillet over medium heat combine 1 tablespoon of butter with the olive oil. Add the onions along with a generous pinch of salt. Sauté the onions over medium heat, stirring frequently, until they begin to caramelize. The onions are done when they are golden in colour and are about half the size in volume. Set aside one third of the onions and reserve for later. Transfer the remaining onions to a plate, spreading out to allow them cool. Cool briefly while you prepare the yeast.
2. Activate the yeast
Heat the water to between 105°F and 115°F. Add the sugar and yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
3. Make the dough
In a small skillet or saucepan heat 2 tablespoon butter over medium heat. Add 1 tablespoon chopped fresh sage and allow to cook briefly. When the sage is fragrant but hasn't browned, remove from the heat. Transfer the butter and sage to a small bowl, using a spatula to scrape out as much of the butter as possible.
In a mixing bowl, combine the all-purpose flour, onion powder, and salt. Whisk to combine. In the bowl of a stand mixer fitted with a dough hook, combine warm milk, sage butter, and the cooled onions. Stir in the yeast and add the dry ingredients.
Mix using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. The dough will be sticky and won't form a ball immediately. Continue scraping down the sides while mixing, adding flour a little at a time to encourage a ball to form. Once the dough seems to be holding together as a ball you can stop adding flour. See my bread making tips earlier in this post.
Continue mixing with a dough hook on low speed for about 10 minutes until the dough is soft and stretchy, scraping down the sides occasionally to prevent sticking. After mixing, scrape the dough out onto a lightly floured counter. The dough will feel a little sticky due to the onions. Lightly knead a couple of times on the counter to bring it together into a smooth ball.
Transfer the dough to a greased bowl. Rub a little oil on top of the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 to 1 ½ hours until double in size.
4. Shape the onion and sage dinner rolls
Lightly grease a 10-inch cast iron skillet, or 9 x 13-inch baking dish, and set aside. Punch the dough down to deflate. Transfer the dough to a lightly floured counter and divide into 12 equal pieces. Shape each piece into a small ball. Arrange the rolls in the pan. Cover with a tea towel and let rise for 30 minutes.
5. Bake the sage dinner rolls
Preheat the oven to 350°F. Prepare an egg wash by beating together 1 egg and a splash of water. Use a pastry brush to brush the egg wash over each roll. The egg wash will give a shiny, golden crust. Spoon the remaining onions over the dinner rolls, spreading them evenly over each roll. Bake for 30 to 35 minutes until the rolls are golden brown and fully cooked. Check the rolls occasionally to make sure the onions don't get too dark. If they are beginning to brown before the rolls are done, tent the rolls with foil and continue baking.
6. Serve the Onion and Sage Dinner Rolls
To serve, top the warm dinner rolls with more melted sage butter. Melt the remaining 2 tablespoon butter in a small skillet and add the remaining chopped sage leaves. Use a pastry brush to carefully brush the sage butter over the dinner rolls being careful not to remove the onions. Cool briefly before serving. Enjoy!
More Cozy Recipes
- Cheddar and Herb Soda Bread
- Cheddar, Green Onion, and Yogurt Scones
- Maple Pumpkin Spice Cinnamon Rolls
- Croque Monsieur with Apple Shallot Jam
- Lamb and Fennel Ragu
- Brie Pull Apart Bread with Pears and Caramelized Onions
Onion and Sage Dinner Rolls
Ingredients
- 2 large onions diced
- 5 tablespoon butter divided
- 1 tablespoon olive oil plus extra
- 2 tablespoon chopped fresh sage divided
- 3 ¾ cups all-purpose flour plus extra
- 2 teaspoon onion powder
- 1 ½ teaspoon table salt
- ¼ cup water warm
- ½ teaspoon granulated sugar
- 2 ¼ teaspoon active dry yeast
- ¾ cup milk warm
- 1 egg
Instructions
- In a skillet over medium heat combine 1 tablespoon of butter with the olive oil. Add the onions along with a generous pinch of salt. Sauté the onions over medium heat, stirring frequently, until they begin to caramelize. The onions are done when they are golden in colour and have reduced to about half the size in volume. Set aside one-third of the caramelized onions to top the dinner rolls later. Transfer the remaining two-thirds of the onions to a plate, spreading out to allow them to cool while you prepare the yeast.
- Warm the water to between 105°F and 115°F. Add the sugar and yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
- In a small skillet or saucepan heat 2 tablespoon butter over medium heat. Add 1 tablespoon chopped fresh sage and allow to cook briefly. When the sage is fragrant but hasn't browned, remove from the heat. Transfer the butter and sage to a small bowl, using a spatula to scrape out as much of the butter as possible.
- In a mixing bowl, combine the all-purpose flour, onion powder, and salt. Whisk to combine. In the bowl of a stand mixer fitted with a dough hook, combine warm milk, sage butter, and the cooled onions. Stir in the yeast and add the dry ingredients.
- Mix using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. The dough will be sticky and won't form a ball immediately. Continue scraping down the sides while mixing, adding flour a little at a time to encourage a ball to form. Once the dough seems to be holding together as a ball you can stop adding flour. See my bread making tips earlier in this post.
- Continue mixing with a dough hook on low speed for about 10 minutes until the dough is soft and stretchy, scraping down the sides occasionally to prevent sticking. After mixing, scrape the dough out onto a lightly floured counter. The dough will feel a little sticky due to the onions. Lightly knead a couple of times on the counter to bring it together into a smooth ball.
- Transfer the dough to a greased bowl. Rub a little oil on top of the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 to 1 ½ hours until double in size.
- Lightly grease a 10-inch cast iron skillet, or 9 x 13-inch baking dish, and set aside. Punch the dough down to deflate. Transfer the dough to a lightly floured counter and divide into 12 equal pieces. Shape each piece into a small ball. Arrange the rolls in the pan. Cover with a tea towel and let rise for 30 minutes.
- Preheat the oven to 350°F. Prepare an egg wash by beating together 1 egg and a splash of water. Use a pastry brush to brush the egg wash over each roll. The egg wash will give a shiny, golden crust. Spoon the remaining onions over the dinner rolls, spreading them evenly over each roll. Bake for 30 to 35 minutes until the rolls are golden brown and fully cooked. Check the rolls occasionally to make sure the onions don't get too dark. If they are beginning to brown before the rolls are done, tent the rolls with foil and continue baking.
- To serve, top the warm dinner rolls with more melted sage butter. Melt the remaining 2 tablespoon butter in a small skillet and add the remaining 1 tablespoon chopped sage leaves. Use a pastry brush to carefully brush the sage butter over the dinner rolls being careful not to scrape off the onions. Cool briefly before serving. Enjoy!
