|Nutritional Guidelines (per serving)|
|Servings: 4 dozen (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Jewish onion rolls produces a moist crumb and a great dinner roll. It's from Eadie Appelsies of Merrillville, Ind., who made 300 with a friend for her grandson's bar mitzvah.
- 2 packages yeast (active dry)
- 1 teaspoon sugar
- 1/2 cup water (110 F)
- 1/2 cup shortening (solid vegetable)
- 2 teaspoons salt
- 3/4 cup sugar
- 1/2 cup/1 stick margarine
- 1 cup water (boiling)
- 3 large eggs (beaten)
- 7 1/2 cups flour (all-purpose)
- 1 cup water (cold)
- 1/2 medium onion (diced finely)
- Salt to taste (Kosher)
- 1 tablespoon margarine (melted)
- Garnish: poppyseeds
In a small bowl, combine yeast, sugar and 1/2 cup warm water. Let rest 5 minutes until foamy.
In large mixing bowl or stand mixer, combine shortening, salt, 3/4 cup sugar and 1/2 cup margarine. Pour in boiling water and stir until blended and cooled slightly.
In a separate bowl, mix eggs, yeast mixture and cold water. Add flour alternately with liquid ingredients to first bowl containing the shortening-sugar mixture. Mix well. Dough will be sticky. Cover with plastic wrap and refrigerate 5 hours or overnight.
Zap onion in microwave for 1 to 1 1/2 minutes or until limp. Drain and cool. Punch down dough and divide into 6 equal parts.
Keeping other pieces of dough, covered, on lightly floured surface, roll 1 piece of dough into a rectangle 18-by-7 inches. Brush with melted margarine and sprinkle on 1/6 of the onions. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon poppy seeds. Roll jellyroll fashion. Cut into slices 1 3/4-inch wide. Place rolls seam side down on parchment-lined baking pan, spacing 2 inches apart, or in greased muffin tins. Cover with greased plastic wrap and let rise until doubled. Repeat with remaining dough.
Heat oven to 350 degrees. Brush rolls with 1 large egg yolk beaten with 1 tablespoon water. Sprinkle on a little salt and poppyseed. Bake 12-15 minutes or until golden. Cool completely. These rolls freeze well.