Onion Rolls - Powerful Handmade site

Onion Rolls

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Onion Rolls

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Unlike the well-known bialy, those onion rolls have the filling tucked within a comfortable dough.

At a look

Prep
Bake
Total
Yield
eight rolls

Nutrition data

Ingredients

Sponge

  • 2 teaspoons quick yeast
  • 1/2 cup lukewarm water
  • 2 tablespoons sugar
  • 1 cup King Arthur Unbleached All-Purpose Flour

Dough

  • 1/2 cup milk
  • 1 vast egg
  • 1/four cup vegetable oil
  • 1 teaspoon salt
  • 2 to two 1/2 cups King Arthur Unbleached All-Purpose Flour

Filling

  • 2 tablespoons butter or margarine
  • 2 cups peeled, chopped onions (2 medium-to-large onions)
  • 1 tablespoon poppy seeds, not obligatory

Topping

  • 2 tablespoons butter, melted
  • poppy seeds, not obligatory

Sponge

  • 2 teaspoons quick yeast
  • four oz lukewarm water
  • 7/eight ounce sugar
  • four 1/four oz King Arthur Unbleached All-Purpose Flour

Dough

  • four oz milk
  • 1 vast egg
  • 1 three/four oz vegetable oil
  • 1 teaspoon salt
  • eight 1/2 to 10 1/2 oz King Arthur Unbleached All-Purpose Flour

Filling

  • 1 ounce butter or margarine
  • 11 oz peeled, chopped onions
  • 1/four ounce poppy seeds, not obligatory

Topping

  • 1 ounce butter, melted
  • poppy seeds, not obligatory

Sponge

  • 2 teaspoons quick yeast
  • 113g lukewarm water
  • 25g sugar
  • 120g King Arthur Unbleached All-Purpose Flour

Dough

  • 113g milk
  • 1 vast egg
  • 50g vegetable oil
  • 1 teaspoon salt
  • 241g to 298g King Arthur Unbleached All-Purpose Flour

Filling

  • 28g butter or margarine
  • 312g peeled, chopped onions
  • 7g poppy seeds, not obligatory

Topping

  • 28g butter, melted
  • poppy seeds, not obligatory

Instructions

  1. To make the sponge: In a big bowl, or within the bucket of a bread device, combine in combination the yeast, lukewarm water, sugar and 1 cup of the flour. Let the sponge take a seat till bubbly, about 30 mins.
  2. To make the dough: Combine the entire dough elements with the sponge — by way of hand, mixer, or bread device — and blend and knead till the dough is easy and supple.
  3. Transfer the dough to a frivolously greased bowl, quilt it, and let it upward thrust for 1 to at least one 1/2 hours, or till it is virtually doubled in bulk.
  4. To make the filling: While the dough is emerging, get ready the onions. Melt the butter in a big frying pan and upload the onions. Sauté them over low-to-medium warmth till they are comfortable and infrequently golden, about 20 mins.
  5. Remove them from the warmth and set them apart. Stir in 1 tablespoon poppy seeds, if desired.
  6. To form the rolls: Gently deflate the dough, and switch it out onto a frivolously floured or oiled paintings floor.
  7. Divide it into 8 items. Flatten every piece into a coarse rectangle roughly four” by way of 7″.
  8. Spoon 1/eight of the onion combination in a strip down the “brief middle” of every dough rectangle (i.e., spoon filling the quick approach around the dough, now not the great distance).
  9. Fold all sides of dough over the onions and pinch in combination to seal throughout, making 8 rolls that are every roughly four” lengthy by way of 2 1/2″ huge.
  10. Place the rolls, about an inch aside, on a frivolously greased (or parchment-lined) baking sheet, and canopy. Set them in a heat position to upward thrust till puffy, about 1 hour.
  11. Preheat the oven to 500°F.
  12. Gently brush the rolls with just a little melted butter, then sprinkle with poppy seeds, if desired.
  13. Bake the rolls for 10 mins, or till they are golden brown. This fast baking at a prime temperature makes rolls which might be golden brown outdoor, however nonetheless very comfortable within.
  14. Store them in a plastic bag. These rolls are in fact higher, in style and texture, if they are allowed to “ripen” in a single day. Freeze for as much as three months.

Nutrition Information

  • Serving Size1 roll, 133g
  • Servings Per Batcheight rolls
Amount Per Serving:
  • Calories302 cal
  • Calories from Fat
  • Total Fat11g
  • Saturated Fat
  • Trans Fat
  • Cholesterol35mg
  • Sodium285mg
  • Total Carbohydrate40g
  • Dietary Fiber2g
  • Sugars3g
  • Protein7g

* The vitamin data equipped for this recipe is decided by way of the ESHA Genesis R&D device program. Substituting any elements would possibly exchange the posted vitamin data.

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