Save to Pinterest Stuffing rolls with fresh herbs and caramelized onion bring together everything I crave in a good roll—pillowy soft dough an aromatic stuffing packed with sweet onions and herbs and a golden finish. These are just right for holiday tables or even as a stand-alone snack on a cozy evening.
I started making these one Thanksgiving when I wanted something different from the usual plain dinner rolls. Now they have become a much requested addition every time my family gathers for a fall or winter meal.
Ingredients
- All-purpose flour: gives the rolls structure and softness. Look for unbleached flour for best texture.
- Instant yeast: means the dough rises quickly and reliably. Make sure your yeast is fresh by checking the date.
- Sugar: helps feed the yeast and adds a hint of sweetness.
- Salt: sharpens the flavors. Use fine-grain kosher or sea salt.
- Warm milk: makes the dough tender. Whole milk adds richness.
- Unsalted butter: adds flavor to both the dough and the stuffing. Melt before using for even mixing.
- Egg: helps bind the dough and creates a tender crumb.
- Olive oil: deepens the savory notes in the stuffing. Choose extra-virgin for the most flavor.
- Yellow onions: become sweet after long slow cooking. Select firm onions with dry peels.
- Celery: gives a gentle crunch and classic stuffing flavor. Look for crisp stalks with bright leaves.
- Garlic: brings warmth and a subtle punch to the filling.
- Vegetable broth: moistens the stuffing and builds savoriness. Go with homemade if available.
- Day-old bread: creates a hearty texture in the stuffing. Cube it small for even soaking.
- Fresh parsley: injects brightness and a pop of green. Flat-leaf parsley is best for flavor.
- Fresh sage: offers earthiness. Choose leaves that are soft and silvery.
- Fresh thyme leaves: layer in woodsy aromatics. Strip the leaves from tough stems.
- Black pepper and salt: finish the seasoning.
- Flaky salt: gives a crisp crunch on top.
Instructions
- Prepare the Dough:
- Combine flour yeast sugar and salt in a large bowl. Pour in warm milk melted butter and egg. Stir until a soft dough forms then knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Transfer to a greased bowl cover and let rise in a warm place for one hour or until doubled in bulk.
- Make the Caramelized Onions:
- Add olive oil and butter to a large skillet over medium-low heat. Layer in the sliced onions and cook while stirring occasionally for 20 to 25 minutes. Let the onions slowly take on a deep golden caramel color as they soften and sweeten. Patience here makes all the difference.
- Build the Stuffing:
- Add celery and garlic to the caramelized onions and cook for three minutes until softened and aromatic. Stir in vegetable broth then add bread cubes. Continue to cook until the bread soaks up all the broth and becomes soft and flavorful. Gently fold in parsley sage thyme salt and black pepper. Let the stuffing cool before filling the dough.
- Shape and Fill the Rolls:
- Punch down the risen dough and roll it out on a lightly floured surface to a 12 by 16 inch rectangle. Evenly scatter the cooled stuffing over the dough leaving a border along the edges for easier rolling. Starting at one long side roll up tightly into a log using gentle but even pressure. Slice the log into twelve equal rolls with a sharp knife.
- Final Rise and Prep for Baking:
- Arrange the rolls cut side up in a greased 9 by 13 inch baking dish leaving space for them to expand. Cover loosely with a towel and let rise for thirty minutes until puffy.
- Butter and Bake:
- Preheat your oven to 350 degrees Fahrenheit. Brush the rolls generously with melted butter then sprinkle flaky salt over the top. Bake on the middle rack for thirty to thirty five minutes until golden and cooked through. Allow to cool slightly before serving.
Save to Pinterest My favorite part is the golden onion stuffing winding through each soft swirl. The first time my daughter helped knead and roll the dough I knew this would become a tradition for us every fall.
Storage Tips
After cooling store leftover rolls in an airtight container at room temperature for up to two days. For longer storage keep them in the refrigerator where they will stay fresh for up to five days. To reheat wrap rolls in foil and warm in a low 325 degree oven until heated through which restores their soft texture.
Ingredient Substitutions
If you do not have fresh herbs dried versions work well. Use half the amount of dry and rub them between your palms to release the oils. Vegan butter and plant based milk can be swapped in for dairy to make the rolls vegan. Incorporate gluten free flour blend for a wheat free version but expect a slightly different crumb.
Serving Suggestions
Serve warm straight from the oven with plenty of butter. These rolls pair beautifully with any roasted dish or soup. Turn leftovers into a next day breakfast sandwich with eggs and cheese or enjoy tucked beside a fall salad.
Cultural and Historical Context
Stuffed breads are found in many cultures from German stollen to Czech kolaches. This version brings an American holiday stuffing twist into classic yeasted rolls. They feel both nostalgic and inventive all at once making them perfect for gatherings.
Seasonal Adaptations
Roast root vegetables and fold them into the stuffing for extra earthy flavor Swap parsley for fresh dill in the summer Top rolls with pumpkin seeds or sunflower seeds for crunch
Success Stories
Making these for Friendsgiving last year was a hit. One guest claimed they would have skipped the main dish for another roll. They also work beautifully at potlucks where people cannot stop pulling apart the layers for second helpings.
Freezer Meal Conversion
After baking let rolls cool fully then freeze in a zip top bag. When ready to serve thaw at room temperature and reheat in the oven until soft and warm. This makes them an easy make ahead option for busy holiday weeks.
Save to Pinterest These stuffing rolls will shine at your next holiday feast or cozy supper. Bake up a batch and enjoy every fluffy flavorful bite.
Common Recipe Questions
- → How do I achieve perfectly caramelized onions?
Cook sliced onions over medium-low heat with butter and olive oil, stirring occasionally, until they develop a deep golden color and sweet aroma—allow 20-25 minutes for best results.
- → Can I substitute dried herbs for fresh ones?
Yes, use half the listed amount for dried herbs since they have a more concentrated flavor. Add them with the bread to infuse the filling evenly.
- → What can I do if I don’t have a stand mixer?
You can knead the dough by hand using a sturdy spoon to mix and your hands to knead until the dough is smooth and elastic.
- → How should I store leftovers?
Keep cooled rolls in an airtight container at room temperature for up to two days, or freeze for longer storage. Reheat briefly in the oven before serving.
- → Can cheese be added to the stuffing?
Absolutely! Toss in grated Parmesan or Gruyère to the filling for extra richness and deeply savory notes in each bite.
- → How do I keep the rolls soft after baking?
Brush with melted butter immediately out of the oven and cover with a clean towel as they cool to preserve moisture.