Onion Rolls | Imamother

Amarante

Thu, Aug 10 2023, 12:41 pm

These were easy to do and so delicious with the onions in the dough as well as on top.

I used to love the onion rolls I could get in the Brooklyn bakeries. Smile

Onion Rolls

Excerpt From: Marlena Spieler. “Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs

These sweet-smelling, tender rolls are based on those found in the Ukrainian bakeries of McAllister Street in San Francisco, which used to be like a tiny shtetl.

MAKES 12–14

15ml/1 tbsp dried active yeast
15ml/1 tbsp sugar
250ml/8fl oz/1 cup lukewarm water
30ml/2 tbsp vegetable oil
2 eggs, lightly beaten
500g/11/4lb/41/2 cups strong white bread flour
3–4 onions, very, very finely chopped
60ml/4 tbsp poppy seeds
salt

1 Mix together the yeast, sugar and water. Sprinkle with a little of the flour and leave for 10 minutes until bubbles appear on the surface. Beat in a pinch of salt, the oil and one of the eggs. Gradually add the remaining flour and knead for 5–10 minutes. Put the dough in an oiled bowl and turn to coat.

2 Leave in a warm place for 11/2 hours, until doubled in size. Punch the dough down on a floured surface and knead for 3 minutes. Knead in half the onions.

3 Form into egg-sized balls, then press into rounds 1cm/1/2in thick. Beat the remaining egg with 30ml/2 tbsp water and a pinch of salt. Press an indentation on top of each and brush with the egg. Sprinkle over the remaining onions and poppy seeds and leave in a warm place, for 45 minutes, or until doubled in size.

4 Preheat the oven to 190ºC/375ºF/Gas 5. Bake for 20 minutes, until pale golden brown. Serve hot, or leave to cool.