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Spice
and Spirit Best ever onion rolls |
Recipe Ingredients:
- 2 packages dry yeast
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1 1/4 cups warm water
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1/4 cup sugar
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2 eggs
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1 Tbsp. salt
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5 to 5 1/2 cups flour
Filling
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2 to 3 medium onions, chopped
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1/4 cup margarine
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1/4 cup margarine
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2 Tbsps, nondairy creamer
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2 Tbsps. beaten egg
Glaze
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1 egg, beaten
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Poppy seeds
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Spice and Spirit The Complete
Kosher Jewish Cookbook
by
Esther Blau,
Tzirrel Deitsch, Cherna
Light |
Use: Baking sheets
Yield: 2 dozen rolls
 In a large bowl, sprinkle yeart over warm water. Mix in sugar and wait until bubbles begin to form. Add next four ingredients. In order, forming a stiff dough. Knewad several minutes
until smooth and elastic. Cover and let rise about 1 hour until double in bulk.
Filling: Prepare filling, mix all ingredients well in medium bowl.
Divide dough into twenty-four pieces. Shape each piece into a ball and flatten. Place on greased baking sheets.
Make a small hollow in the center of each roll with fingers and place a tablespoon
of filling in each hollow. Brush rolls with egg and sprinkle with poppy seeds. Let rise about 45 minutes
until double in bulk.
Preheat oven to 400 degree
F. Bake 12 to 16 minutes or until golden brown.
Variation: New Yorkers: After first rising, roll out dough and cut into rectangles. Spread filling in center of each rectangle and sprinkle with
poppy seeds.
Fold two sides of rectangle over center and place seam side down on greased baking sheet. Brush with egg and
sprinkle with poppy seeds. Let rise 45 minutes.
Preheat oven to 400 degree F. Bake 12 to 16 minutes or until golden brown. |
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Bread -->
Challah |
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Cooking
Tips:
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