Vidalia Onion Dinner Rolls

Makes 30 Rolls


For Dough

  • 2 pkgs dry active yeast
  • 1¼ cups warm water
  • 3 eggs
  • 2 tsp salt
  • ½ cup vegetable shortening
  • ½ cup sugar
  • 4½ - 5 cups all-purpose flour (as needed)

For Caramelized Onions

  • 2 cups sliced Vidalia onions
  • 2 tbsp butter

To Roll & Bake

  • all-purpose flour for dusting
  • 5 tbsp butter, softened
  • butter or nonstick spray to coat muffin tins
  • 2 tbsp butter, melted


Mix Dough, Rise & Refrigerate

  1. Dissolve yeast in 1¼ cups warm water in a standing mixer bowl. Set aside for 10 minutes to bloom
  2. Fit mixer with a paddle attachment. To the yeast-water mixture, add eggs, shortening, sugar and salt
  3. Mix on medium speed and slowly add the flour until a soft, slightly sticky dough forms, mixing for about 2 minutes
  4. Cover and let rise at room temperature until doubled in size, about 1 hour 
  5. Punch down dough once, and pull the dough away from the sides of the bowl with your fingers. Cover with plastic wrap and refrigerate 4-6 hours, or overnight
  6. Remove dough from the refrigerator 3 hours before baking 

Caramelize Onions

  1. In a large pan over medium-low heat, melt 2 tbsp butter
  2. Add onions and cook until golden-brown (almost a jam-like consistency), about 20 minutes
  3. Remove from heat and allow to cool slightly

Roll, Rise & Bake

  1. Preheat oven to 400º
  2. Divide the dough in half. Roll each half into rectangles, ½" in thickness
  3. Spread each rectangle with softened butter, then spread with onions
  4. With the long side facing you, roll up like you would a jelly roll
  5. Cut into ½" slices. Place cut-side-down into greased muffin tins. Cover and let rise in a warm place, about 20 minutes 
  6. Brush the tops of each roll with butter before baking
  7. Bake 12-15 minutes or until golden brown. Best when served warm from the oven