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Onion Hot Dog Rolls

I don’t brag often, but this has got to be the best version of a hotdog roll ever! The onions give these rolls such a great flavor, without being too overpowering, and taste amazing with a sausage. I guarantee this recipe will be a hit!
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Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 people

Ingredients
  

  • 4 cups Bisquick
  • ¼ cup white sugar
  • 1 tsp white sugar
  • 1 envelope active yeast
  • ¾ cup warm milk
  • ½ cup warm water
  • ½ tsp salt
  • ½ cup unsalted melted butter
  • 1 egg
  • 1 yellow onion chopped
  • 2 tbsp olive oil plus more for brushingHeat two tablespoons of olive oil in a skilletover medium-high heat. Add one yellow chopped onion and one-half teaspoon ofsalt. Saute for approximately five minutes, being careful not to burn theonions. Set aside to cool.

Instructions
 

  • Heat two tablespoons of olive oil in a skillet over medium-high heat. Add one yellow chopped onion and one-half teaspoon of salt. Sauté for approximately five minutes, being careful not to burn the onions. Set aside to cool.
  • Dissolve one teaspoon of white sugar into one-half cup of warm water. Sprinkle one envelope of active yeast over the top and set aside for ten minutes.
  • In the bowl of an electric stand mixer add the yeast, three-quarters of a cup of warm milk, one-quarter cup of white sugar, one-half cup of melted unsalted butter, one egg, and the sautéed onions.Combine on low speed with the dough hook attachment.
  • Add four cups of Bisquick, one cup at a time, mixing until dough pulls away from the sides of the bowl and becomes elastic-like. Form the dough into a ball and transfer it to a greased covered bowl. Place in a warm area to rise approximately one hour, or until it doubles in size.
  • Place the dough on a floured surface using Bisquick and knead for two minutes. Grease a baking sheet or line with parchment paper and set aside.
  • Divide the dough into twelve pieces and shape it into logs, pinching the ends. Place them on a prepared baking sheet, cover, and let rise for an additional hour.
  • Preheat oven to four hundred degrees. Brush each log with olive oil and bake for twenty to twenty-five minutes, or until golden brown.
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