Jewish Onion Rolls
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Nutritional Guidelines (per serving) | |
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120 | Calories |
8g | Fat |
10g | Carbs |
2g | Protein |
Nutrition Facts | |
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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. |
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
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In a small bowl, combine yeast, sugar and 1/2 cup warm water. Let rest 5 minutes until foamy.
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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.
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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.
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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.
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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.
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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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