Quick Onion Bread Rolls

These crispy onion bread roll do not require yeast and are very easy to prepare. Thanks to the use of baking powder, you can skip the long proof process and pop it in the oven straight after kneading and forming. The Quark and fried onions make it wonderfully moist and flavourful – the perfect accompaniment to dinner or a party! I used the homemade caramelised onions. But if you are short on time, use 130-150 g storebought fried onions. You can also upgrade the bread with some extra grated Cheddar, and/or bacon bits. Creamy spreads (liver paste, egg salad or cheese spread) are the perfect accompaniment with this onion bread for any snack or lunch. This onion bread tastes best on the day it is made. However, if stored in an airtight container, it can be kept at room temperature for 2 to 3 days. It can also be frozen without any problem.


3 Medium red onions, peeled and chopped 5 tbsp Olive oil A pinch Sugar 500 g Plain flour 1 package / 15 g Baking powder 1 tsp Sea salt 300 g Magerquark (German fresh cheese) 30 ml Olive oil 1 Egg 100 ml Water

Peel and chop the red onions. Place olive oil in a pan over medium heat and fry the diced onions. Sprinkle with a pinch of sugar and continue frying until caramelised, about 30 minutes.
Preheat the oven to 220C/430F. Line a baking tray with baking paper. Set aside.
In a large mixing bowl, add flour, baking powder and sea salt. Mix everything together.
Add the Magerquark, olive oil, egg and water to the flour mixture. Quickly knead into a smooth dough. Add in caramelised onions and knead into a dough.
On a lightly floured work surface, divide the dough into 8 even portions and shape each into a round or oval. Alternatively, shape the dough into a round or oval. Place the bread on the prepared baking tray. Score the surface with a sharp knife. Bake the onion bread on the middle shelf for 25-28 minutes until golden and crispy. If you are making a large loaf, bake them at 200C/400F for 40-45 minutes.

30 comments:

Brian's Home Blog 2/5/26 00:59: Those really do look so good!
Ruby Rose and the Big Little Angels 3 2/5/26 04:53: I think I am in love
Ruby Rose and the Big Little Angels 3 2/5/26 04:53: I think I am in love
Tandy (Lavender and Lime) 2/5/26 06:45: I would eat the entire lot in a day for sure.
Linda's Relaxing Lair 2/5/26 08:24: They look really good.
Margaret D 2/5/26 09:16: They do look lovely, Angie.
DEZMOND 2/5/26 10:14: That sounds heavenly especially with the onions! We used to have quark in our shops, but no longer, sadly. I made millet, sunflower and pumpkin seed soft crackers for dindins today.
Ananka 2/5/26 10:20: These look amazing :-D
Lola Martínez 2/5/26 11:30: Como decimos por aquí: "eres una panarra vocacional", todos tus panes son una delicia y este por supuesto también.
David M. Gascoigne, 2/5/26 12:40: These look wonderful, Angie. I have never heard of of this German cheese, but I will see if I can find it.
Tom 2/5/26 13:39: ...and they would quickly disappear!
Christine 2/5/26 14:32: Yummy
Lori 2/5/26 17:02: That really does look delicious. Bread is my weakness.
eileeninmd 2/5/26 18:34: They do look delicious! Thanks for sharing Angie!
Take care, have a great day and a happy weekend.
ellie 2/5/26 18:40: You always have a way of making me hungry!
Caitlin&Megan 2/5/26 18:41: I dunno, It looks so beautiful. It wouldn't be quick for me to make. Such a Yummy Bread!
Anne in the kitchen 2/5/26 19:11: This sounds delicious. I do have a question about the cheese. Is it a soft cheese and what might be a good substitution I could find locally
Angie's Recipes 2/5/26 19:35: Anne, it's a type of soft fresh cheese. Try straining the Greek yoghurt overnight or cottage cheese. They ain't exactly the same, but should work. You can make your own Quark with milk and REAL buttermilk.
DeniseinVA 2/5/26 20:41: Lovely Angie, I bet the aroma in your house is divine!
Ben | Havocinthekitchen 2/5/26 22:35: Looks so soft and delicious, Angie! I love that quick onion bread - perfect warm from the oven.
peppylady (Dora) 3/5/26 04:12: Great with a bowl of soup.
Sherry's Pickings 3/5/26 05:07: these look so good angie! i must give them a go soon.
sherry
Federica Simoni 3/5/26 17:33: wow che meraviglia!
Neil 3/5/26 18:40: These look amazing Angie. I'd enjoy these with a ploughmans lunch!
Anonymous 3/5/26 19:30: Your rolls look fantastic...love how crunchy the crust appears to be. Karen (Back Road Journal)
EricaSta 3/5/26 20:03: We love onion bread very much. But I buy it. It's to much work for me in this time...
Greetings by Heidrun
Balvinder 3/5/26 23:13: Those onion rolls look so so good!
Judee 4/5/26 13:14: It sounds delicious and looks nice and crusty- just the way my husband loves bread.
Diane 4/5/26 20:47: These sound amazing but anu ideas what I can use instead of Magerquark ? The French do not sell much other that their own cheeses!! Take care Diane
Eva Taylor 6/5/26 20:39: It's always nice to have an easy, quick bread/bun recipe like this one. They look great and with all those air holes, it's hard to believe that there is no yeast. I will try these for my next dinner party.