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Forum
-> Recipe Collection
-> Challah and Breads
sped
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 Thu, Jan 10 2013, 12:18 pm
| willow wrote: | | Do you fry the onions? |
no. that's the fun part. I would add salt to the onions. I think it would add to the taste.
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DefyGravity
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Fri, Jan 11 2013, 2:24 pm
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I just made the rolls and I'm eating on now! Delicious and very easy. I used white whole wheat flour.
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Tova
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Fri, Jan 11 2013, 2:27 pm
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They really are good. But I find they are best fresh from the oven or that day. I've made them specifically for Shalosh Seudos a few times and the taste really went down (they would have been fine if I was able to heat them up again in the oven for a couple of minutes).
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Shmerling
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Fri, Jan 11 2013, 2:29 pm
Why are you people making this? You are supposed to be boycotting Ami! How can you sit and enjoy a recipe from Ami?!
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sped
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Sun, Jan 13 2013, 5:09 am
| Tova wrote: | | They really are good. But I find they are best fresh from the oven or that day. I've made them specifically for Shalosh Seudos a few times and the taste really went down (they would have been fine if I was able to heat them up again in the oven for a couple of minutes). |
I froze mine fresh and they were fine when defrosted.
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mom2six
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Mon, Feb 11 2013, 11:52 am
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I made these last night. The only thing I had to change was the amount of onion--I used 2 very large ones. Otherwise, they were perfect.
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cpa613
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Thu, Feb 21 2013, 5:15 pm
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Anyone else find the dough a little sticky to work with? I made them last week and they were really good - but I had to keep on adding more flour as I worked with the dough. I found it very sticky. Any suggestions?
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Fave
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Fri, Sep 18 2015, 3:11 pm
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Did anyone try freezing this raw and then baking it fresh on Yom Tov?
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chaya35
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Tue, May 31 2016, 8:56 am
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Do you use regular flour or the flour I use for Challah? Also instant or dry active yeast?
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