Whole Wheat, Rosemary & Caramelized Onion Bread

Better late than never I suppose! This recipe was also featured in my Project Food Blog challenge “Dinner Party”… these little breads are spectacular! It’s pretty sticky dough but yields wonderful soft and chewy mini loafs of heaven. I made these the night before my dinner party and they were still perfect the following day, I just reheated them in the oven.

To start off you need to caramelize some onions. If you need a “how to” follow this link and I’ll show you just how easy it is. If you could just try look past the mediocre photography will ya? Those photos were pre D-SLR days. 🙂

The only thing different in this recipe I’m posting to day is that when I caramelized the onion I threw in two minced garlic cloves in with the onions, that’s it!

Now let us get on with the bread making!!!

For this entire recipe you will need 1 large sweet onion, 2 cloves of garlic, fresh rosemary, honey, kosher salt, all purpose flour, whole wheat flour, yeast, butter, olive oil and water.

Start off by sprinkling the rapid dry yeast on the surface of the warm water… make sure the water isn’t too hot that it kills your yeast and not too cold that it doesn’t activate it either… yeast is tricky business folks.

Add the honey and olive oil give it a stir and set it aside to let it do its “thang”.

In a good size bowl add the all purpose flour and the whole wheat flour.

Remove the rosemary leaves by pulling them off backwards from of the stem.

Give em a good ol chop.

Toss them in to the flour mixture along with the salt and…

Zee caramelized onions!

Give it a quick toss to coat everything well.

Now grab the yeast mixture and add to the flour/rosemary/onion mixture.

Now give that a stir.

Flour a smooth dry surface and knead until it is easier to handle. Remember this dough will be sticky… and that is okay!

You see my hands were like dough mitts and I couldn’t get a picture without getting it all over my purty Nikon… so you’ll have to use your imagination!


Add the dough to a large, well {olive} oiled bowl.

Cover with a warm damp towel and place it in a warm place for 1 1/2 to 2 hours.

When it has risen you will now… it should be doubled in size!

This is where it gets technical. Divide dough into 12 portions and for rough round balls. Let rise for 20 more minutes while you oven is preheating to 400 degrees. I did this my ripping lobs of dough off and placing them on a lined baking sheet.

All right… not so technical… yet super easy!

While those are baking melt some butter.

Baste each roll half way through with the butter… lots and lots of butter! Place back in the oven for 8 to 10 more minutes or until done.

You won’t believe how delicious these are! The whole wheat flour really makes it taste rustic and homey! …and the caramelized onions and rosemary are divine!


Whole Wheat, Caramelized Onion & Rosemary Bread

Yield: 12 rolls


1 Large Sweet Onion

1 tablespoon Butter

1 tablespoon Olive Oil

2 cloves Garlic, minced

1 1/2 cup warm Water

3 teaspoons Active Dry Yeast

1 tablespoon Honey

3 tablespoons Olive Oil, plus more for coating bowl

2 cups All Purpose Flour

1 cup Whole Wheat Flour

2 teaspoons Kosher Salt

2 sprigs Rosemary, leaves removed and chopped

Adapted {lovingly} from The Pioneer Woman Cooks


Sauté sliced onions and minced garlic in the 1 tablespoon of butter and 1 tablespoon olive oil over medium heat. Cook them until brown and caramelized, about 15 to 20 minutes. Allow to cool for a few minutes.

Pour warm water into a bowl. Sprinkle yeast on top. Add the honey and 3 tablespoons of olive oil. Stir gently with a fork until combined. Set aside.

Combine flour and salt in a separate bowl. Add to the flour mixture your onions, and rosemary in alternating ingredients, stirring gently until dough is combined. (It’ll be sticky!)

Generously flour a flat surface. Knead dough 15 to 20 times, adding flour generously to make it easier to handle. (Keep it sticky, though!) Drizzle olive oil in a separate bowl and then add your ball of dough, turning to coat. Cover with a tea towel and place in a warm spot for 1 1/2 to 2 hours.

Preheat oven to 400 degrees. Divide dough into twelve portions, and form each into a rough round shape. Place on a baking mat or parchment paper, then cover with a towel and allow to rise for 15 to 20 minutes. Bake for 18 to 20 minutes or until brown. Brush with butter halfway through baking time.

Serve warm or at room temperature.

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25 Responses to “Whole Wheat, Rosemary & Caramelized Onion Bread”

  1. #
    eatgreek.net — October 27, 2010 at 6:52 am

    it looks quick and yummy! 😀

  2. #
    Yesim — October 27, 2010 at 11:39 am

    it looks so good..

  3. #
    Yesim — October 27, 2010 at 11:40 am

    it looks so good..

  4. #
    Sprinkled with Flour — October 27, 2010 at 1:44 pm

    Wow! These look too good to eat just one. I'm sure I would devour the whole basket:)

  5. #
    Chelsea — October 27, 2010 at 7:52 pm

    Oh wow this looks delicious! I just found your website through foodbuzz and am in love with your concept! That's exactly what I love to cook… good home cooked from scratch recipes. I'm on a fresh bread kick lately since learning how to make it and am definitely going to try this one! Thanks for the recipe!

  6. #
    Mary — October 28, 2010 at 1:16 am

    Those rolls are gorgeous! You can't go wrong with onions, rosemary and lots of butter!
    If you ship those to Canada, I'd be happy to ship some doughnuts your way!

  7. #
    Lindsay — October 28, 2010 at 1:17 pm

    Those look so amazing!! Bookmarking!

  8. #
    happywhennothungry — October 28, 2010 at 2:20 pm

    These look amazing! I love baking with whole wheat flour, so I'll definitely have to try. The caramelized onions and rosemary combo is to die for. Thanks for sharing!

  9. #
    meltingbutter.com — October 28, 2010 at 4:07 pm

    wow, again, these pics are beautiful! Are you taking them in all natural light?

  10. #
    chefpriyanka — October 29, 2010 at 1:59 am

    this bread looks soo yummy.. i would totally eat it with a cherry tomato bruschetta, and don't take offense to this but your bread reminds me of that really crusty, warm rosemary bread that they serve at Macaroni Grill! Its really good! Thanks for the recipe 🙂

  11. #
    Jehan — November 4, 2010 at 8:00 pm

    My word this look delish!

  12. #
    megan @ whatmegansmaking — November 4, 2010 at 8:50 pm

    oh my…I saw these on foodgawker and just had to click over! These look so good! I wish I had time to make them tonight. I can't wait to try them!

  13. #
    Laurie @simplyscratch — November 5, 2010 at 3:36 am

    meltingbutter.com… yes I use natural light! Living in Michigan especially during fall and winter gives only a narrow slot of the day to use it! 🙂

  14. #
    Laurie @simplyscratch — November 5, 2010 at 3:36 am

    Megan… I can't wait to hear how it works out!! 🙂

  15. #
    Haley — November 7, 2010 at 1:48 am

    My mouth is watering!!!!

  16. #
    Noelle Marie — November 20, 2010 at 12:47 am

    I've been eyeing these since you originally posted them. I'm thinking about doing them for thanksgiving… i have lots of rosemary items and thought it would be a nice tie in. what do you think of using a different kind of flour? thoughts?

  17. #
    Laurie @simplyscratch — November 20, 2010 at 1:29 am

    Go for it!! What were you thinking of??

  18. #
    Angie — February 9, 2011 at 6:52 pm

    Oh my. These look divine! Too bad my husband hates anything onion. He will be missing out when I make these! 🙂

  19. #
    Elaine Gao — February 19, 2011 at 12:25 pm

    Made this today, they tasted soo good. They came out a little too dense though, but they softened up real good with come green curry.

  20. #
    Issue jones — February 17, 2017 at 9:10 pm

    I think I’ll try making a loaf of bread instead of rolls. Hope it turns out.

    • Laurie McNamara replied: — February 24th, 2017 @ 8:32 am

      Good luck! 🙂


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