Jewish Onion Rolls

Written by
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Barbara Rolek
Updated 01/17/20
Bialy - Bialystock kuchen
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Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 24 servings
Nutritional Guidelines (per serving)
120 Calories
8g Fat
10g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 24
Amount per serving
Calories 120
% Daily Value*
Total Fat 8g 11%
Saturated Fat 2g 12%
Cholesterol 39mg 13%
Sodium 314mg 14%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 2%
Protein 2g
Calcium 18mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. In a small bowl, combine yeast, sugar and 1/2 cup warm water. Let rest 5 minutes until foamy.

  2. 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.

  3. 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. The dough will be sticky. Cover with plastic wrap and refrigerate 5 hours or overnight.

  4. 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.

  5. 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.

  6. 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.

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