Onion Buns

Yeast bread always smells so good baking.  These onion buns don’t take a lot of kneading – only if you need to punch something to feel better. The secret to success is to have all the ingredients warm – not too hot and not too cold – just right.

Onion Buns


  • 3 tablespoons olive oil
  • 3 medium onions, finely chopped
  • 1/4 cup sugar
  • 2 packages active dry yeast (.25 ounce)
  • 2 large eggs
  • 6 tablespoons (3/4/ stick) melted butter
  • 6 cups all-purpose flour

Finely chop three medium onions and cook in olive oil until translucent – about 15 minutes.  While the onions are cooling down, mix 2 packages of yeast with 2 cups of warm water and let sit for five minutes.  Mix separately:  a tablespoon of sugar, 2 beaten eggs, and 4 tablespoons melted butter.  Pour mixture into the proofed yeast and add three-quarters of the cooked onions.  Add about 6 cups of flour and mix until a sticky dough forms.  Brush the top of the dough with a little olive oil and cover with plastic wrap for about an hour to rise.

With well-floured hands, tear off pieces of dough and form into balls.  Place on well-greased 9×12 pan.  Tops buns with remaining onions and let rise again for about 45 minutes – loosely covered with plastic wrap.

Remove plastic when buns rise again and bake at 400 degrees for about 20 minutes.  Serve warm.

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