Onion Rolls

Onion Rolls

Onion Roll = dough surrounding an onion, poppy seed, caraway seed, breadcrumb and oil mixture and baked.  Delicious, especially fresh out of the oven, steam beaming from all sides.

      Now, there isn’t really a history of onion rolls.  However, they can be found throughout Jewish bakeries all over the world.

Ingredients:

Makes 24 rolls

DOUGH:

1 package active dry yeast (2 ¼ teaspoon)

1 cup lukewarm water, (105-115 degrees F)

2 Tablespoons sugar

1 ½ teaspoons salt

3 eggs

4-5 cups all-purpose flour

1 egg, well beaten, for egg wash

FILLING:

1 cup onion, finely chopped

1 teaspoon salt

1 Tablespoon poppy seeds

1 ½ teaspoon caraway seeds

1 cup dried bread crumbs *I used panko*

¼ cup oil *I used Canola*

Preparation:

     MAKE The DOUGH

1.            In a bowl, combine yeast in lukewarm water.  Add a pinch (no more than a teaspoon) of sugar to help the yeast wake up.

2.            Place 4 cups of flour into mixer bowl first.  Add yeast mixture, sugar, salt, eggs, and oil.

3.            Attach dough hook (can also be made by hand, by kneading with hands on a floured surface until smooth and elastic à approximately 5 minutes).  Mix with mixer until dough is formed.

4.            Place dough in a greased bowl (spray or oil works just fine).  Turn dough so greased top facing upright.  Cover with a damp towel.  Let rise in a warm, dry area (I used the microwave) until doubled in size, about 1 hour

PREPARE The FILLING:

5.            Mix all ingredients in a bowl.

     ROLL Out The DOUGH:

6.            Punch down dough in bowl.  Prepare a floured surface and remove dough from bowl onto floured counter top.

7.            Roll dough into an 18 x 24-inch oblong. 

8.            Cut dough into twelve 6 x 3-inch pieces.

9.            Spoon three-fourths of the onion mixture over the dough. 

10.        Fold one-third of the dough over the onions and fold one-third over again from the other side.

11.        Place rolls, seam side down, on a greased cookie sheet.

12.        Cut rolls in half

13.        Brush rolls with egg wash.

14.        Sprinkle with remaining onion mixture. 

15.        Let rise, covered, in a warm place until doubled, about 30 minutes.

16.        Bake rolls in a 400 degree F oven for 15-20 minutes.

17.        Enjoy!

RESULT:

I did not encounter any issues with the onion rolls.  A rather simple recipe to produce, with delicious results, especially hot out of the oven.  Both the onion mixture and dough were easy, not time restrictive.