These caramelized onion rolls are soft, fluffy, and filled with sweet and savory caramelized onions. Baked until golden and topped with a touch of flaky salt, they make the perfect side dish for a holiday table or any comforting dinner.

Why You’ll Love This Recipe

I love these rolls because they strike the perfect balance between savory and slightly sweet. The slow-cooked onions bring a rich depth of flavor, while the thyme in the dough adds an earthy note that pairs beautifully. They look impressive with their spiral layers, but they’re actually straightforward to make. I enjoy serving them for gatherings, and they always feel like a special treat without being overly complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the caramelized onion filling:

• 2 tablespoons olive oil

• 2 large sweet onions, chopped

• 1 tablespoon granulated sugar

• 1 teaspoon dried thyme leaves

• 3/4 teaspoon salt

For the pre-dough:

• 1/2 cup whole milk

• 3 tablespoons flour

For the dough:

• 2/3 cup whole milk, cold

• 2 1/2 cups flour

• 5 tablespoons butter, melted

• 2 tablespoons granulated sugar

• 2 teaspoons instant yeast

• 1 teaspoon dried thyme

• 1 teaspoon salt

• 1/2 teaspoon garlic powder

For the egg wash and garnish:

• 1 egg, whisked with 1 tablespoon milk

• 1 teaspoon flake sea salt, for sprinkling

Directions

1. Heat olive oil in a skillet and add onions, sugar, thyme, and salt. Cook over low heat, stirring every few minutes until lightly golden, about 35–40 minutes. Let cool completely.

2. Make the pre-dough by whisking milk and flour in a small saucepan over medium-low heat until thickened. Transfer to the bowl of a stand mixer.

3. Add the dough ingredients to the pre-dough and mix until smooth and elastic (about 10 minutes in a mixer or 16–20 minutes by hand). Place in a greased bowl, cover, and let rise until doubled, about 1 hour.

4. Punch down the dough and roll it into a 14×17-inch rectangle. Spread the cooled caramelized onions evenly on top. Roll into a 14-inch log, slice into 12 rolls, and place in a parchment-lined casserole dish. Cover and let rise for another hour.

5. Preheat the oven to 375°F during the last 20 minutes of rising. Brush rolls with egg wash, sprinkle with sea salt, and bake 35–40 minutes until golden brown. Let cool slightly before serving.

Servings and timing

This recipe makes 12 rolls.

• Prep time: 40 minutes

• Cook time: 40 minutes

• Rising time: 1 hour

• Total time: 2 hours 20 minutes

Variations

• I sometimes add sautéed mushrooms to the caramelized onion filling for extra depth.

• A sprinkle of shredded gruyere or cheddar on top of the onions before rolling makes these even more indulgent.

• For a slightly sweeter version, I like adding a touch of balsamic glaze to the onions while they cook.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I wrap them in foil and warm in a 325°F oven for about 10 minutes. They can also be frozen for up to 2 months—just thaw and reheat the same way.

FAQs

Can I make these rolls ahead of time?

Yes, I often prepare them the day before. I assemble the rolls, cover the dish, and refrigerate overnight. The next day, I let them come to room temperature and rise before baking.

Can I use fresh thyme instead of dried?

I like using dried thyme for the dough since it blends in more evenly, but fresh thyme works well too. I just double the amount because fresh herbs are milder.

Can I make these without a stand mixer?

Absolutely. I’ve kneaded the dough by hand before, and it works just fine. It just takes closer to 20 minutes to reach the right elasticity.

What type of onions work best?

I prefer sweet onions since they caramelize beautifully and balance the saltiness of the dough. Yellow onions also work if that’s what I have on hand.

How do I know when the rolls are done baking?

I look for a deep golden brown top and lightly firm texture. If I’m unsure, I check the center with a thermometer—190°F means they’re baked through.

Conclusion

These caramelized onion rolls with thyme are my go-to when I want something comforting, flavorful, and impressive. I love how the layers of soft dough wrap around the sweet onions, and every bite feels like a little celebration. Whether I serve them for a holiday table or just a cozy dinner at home, they never disappoint.

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