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Jewish Recipes --> Recipes --> Bread

Spice and Spirit Best ever onion rolls
Recipe Ingredients:
  • 2 packages dry yeast
  • 1 1/4 cups warm water
  • 1/4 cup sugar
  • 2 eggs
  • 1 Tbsp. salt
  • 5 to 5 1/2 cups flour

Filling

  • 2 to 3 medium onions, chopped
  • 1/4 cup margarine
  • 1/4 cup margarine
  • 2 Tbsps, nondairy creamer
  • 2 Tbsps. beaten egg

Glaze

  • 1 egg, beaten
  • Poppy seeds


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.

 

Bread --> Challah

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods