Best-Ever Onion Rolls

• Challah dough
• 2 medium onions, cut in chunks
• ¾ cup bread crumbs

Prepare dough and let rise as directed.

Steel Blade: Chop onions with 3 or 4 quick on/off pulses. Add remaining ingredients except egg glaze; process with 2 or 3 quick on/offs to mix. Reserve about ½ cup filling as a topping.

To shape: Roll dough on floured surface into large rectangle about ¼ inch thick. Cut into 3-inch squares. Place about 1 Tbsp of filling on each squa