Name: Onion Rolls
Yield: Makes Twelve to Fourteen
Ingredients: 60 ml/4 tbsp poppy seeds; 3–4 onions, very, very finely chopped; 250 ml/8 fl oz/1 cup lukewarm water; salt; 30 ml/2 tbsp vegetable oil; 500 g/1¼ lb/4½ cups strong white bread flour; 15 ml/1 tbsp sugar; 15 ml/1 tbsp dried active yeast; 2 eggs, lightly beaten

Preparation info

Makes
Twelve to Fourteen

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

These sweet-smelling, tender rolls are rich with onions, and many Jews will remember them from childhood, though perhaps with variations on the toppings. They were made by robust women who were always smiling and covered in flour. Nothing tasted so good!

Ingredients

15 ml/1 tbsp dried active yeast
15 ml/1

Method

In a mixer fitted with a dough hook, a food processor fitted with a dough blade, or a large bowl, mix together the yeast, sugar and water. Sprinkle the mixture with a little flour, cover and leave for 10–12 minutes until bubbles appear on the surface.
Beat 5 ml/

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Onion Rolls

Ingredients

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