• Cooking Time: 15-20
  • Servings: 8
  • Preparation Time: 75


Developed while experimenting and combining my different recipes.


  • 4-tsp Instant Yeast
  • 2 1/2-TBS Sugar
  • 1 1/3 Cups of Warm Bottled Water
  • 4-tsp Vegetable Oil
  • 2-Cups King Arthur AP Flour
  • 2-Cups Bread Flour
  • 1 1/4 tsp Salt
  • 4-tsp Bottled water
  • Beaten Egg White
  • Onion flakes (optional)


  • In a large stand mixer bowl, dissolve yeast, sugar, and warm water. Mix well with beaters, and let stand until foamy and/or creamy - about 8-12 minutes.
  • Add oil, 1-cup of bread flour, and salt. Stir well with beaters. Remove the beaters, and Insert the bread forks. Add the remaining 2-cups of AP flour - a 1/2 cup at a time - and the other cup of bread flour and knead until dough comes together. Add additional flour (AP) if necessary to form a smooth, cohesive, elastic ball of dough. Flour your counter, and knead further as necessary to get a smooth, elastic ball of dough. Should not be too sticky.
  • Lightly oil a large bowl, place dough in bowl and turn so dough is coated on all sides. Cover with plastic wrap and let rise until double in bulk - about 40-minutes.
  • Weigh dough, and divide into eight equal pieces - or more for smaller rolls. These rolls get very big. Roll and form the dough in balls/rounds. Flatten slightly, then place on a lightly oiled cookie sheet, or on a cookie sheet lined with parchment paper. Let rise for another 20-30 minutes until doubled in size.
  • Beat the egg white and water, Carefully brush the egg white onto rolls. Sprinkle roll tops with aditional onion flakes. Bake rolls in preheated 350F. oven for 15-minutes or until the rolls are golden brown.
  • If you want onion hamburger rolls or bread, add 1 tsp onion powder, and 1-TBS dehydrated onion flakes when you add the flour.
  • 1. If using dehydrated onion flakes, you will need additional water - 1 to 2 TBS
  • 2. I've made these in an ABM by adding all dry indredients then wet ingredients; and a stand mixer with dough hooks. The stand mixer produces a fluffier, more consistent final product.

Categories: Bread  Misc. Bread 

Author Credit: Bryan Carmenati

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