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  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the ingredients (except the onions), by hand, mixer, or bread machine, until you've made a slightly sticky, shiny dough.

  2. Knead in the onions, place the dough into a greased bowl, cover, and let rise in a warm spot for 1 to 2 hours, until it's grown by at least one-third.

  3. Transfer the dough to a lightly greased or floured work surface and divide into 12 pieces.

  4. Roll each piece into a ball and place in a greased 9" x 13" or 12" x 12" pan.

  5. Cover the rolls and let rise 1 hour, until puffy looking. Preheat the oven to 425°F while they are rising.

  6. Reduce the oven heat to 350°F, place the rolls in the oven, and bake for 15 to 20 minutes, until golden brown.

  7. Remove the rolls from the oven, brush with melted butter, and serve warm.

  8. Store the cooled rolls in an airtight container for 5 days or well-wrapped in the freezer for up to a month.

Tips from our Bakers

  • To bake these rolls in a crown bread pan, prepare the dough as instructed, dividing it into eight equal pieces rather than 12. Roll each piece into a ball and place into the lightly greased wells of the base of the pan. Cover the rolls with lightly greased plastic wrap and allow them to rise for about 1 hour. Remove the plastic wrap and bake the rolls (with the lid on) in a preheated 425°F oven for 20 minutes. Remove the lid and bake for another 5 to 10 minutes, until the rolls are beginning to brown and a digital thermometer inserted into the center of one roll reads 200°F. Remove the pan from the oven, allow the rolls to cool in the pan for 10 minutes, then turn them out of the pan and brush them with melted butter.