Jewish Onion Rolls Recipe

Bialy - Bialystock kuchen
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  • 45 mins
  • Prep: 30 mins,
  • Cook: 15 mins
  • Yield: 4 dozen (24 servings)
Ratings (8)

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.

What You'll Need

  • 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

How 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. Dough will be sticky. Cover with plastic wrap and refrigerate 5 hours or overnight.
  1. 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.
  2. 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.
  3. 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.