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Onion Roll Recipe

ptj <gypsy-witch@rocketmail.com>
Wed, 17 May 2000 20:22:31 -0700 (PDT)
v100.n042.11
The following recipe showed up on a completely different mailing list.
I have never made it, but reading it is making my mouth water. The
restaurant referred to is Ratner's, a kosher dairy restaurant in New
York.

       Onion Rolls

Sorce:The Melting Pot ( Hebrew Academy Of Long Beach Women's Leage)
They claim this recipe is from the restaurant.
Yield: 24 rolls

Dough:
1 pkg. active dry yeast
1 C. lukewarm water
2 T. sugar
1 1/2 tsp. salt
3/4 C. whole eggs (about 3)
6 T. oil
4-5 C. all purpose flour
1 egg, well beaten, for wash

Filling:
1 C. finely chopped onion
1 tsp. salt
1 T. poppy seeds
1 1/2 tsp. caraway seeds
1 cup dry bread crumbs
1/4 cup oil

1. In a bowl soften yeast in lukewarm water. Stir in sugar,salt, eggs, oil 
and enough flour to form a stiff dough.

2. Knead on a floured suface until smooth and elastic, about 5 minutes. 
Place dough in a greased bowl and turn to grease top. Let rise, covered, in 
a warm dry place until doubled in bulk, about 1 hour.

3. Punch down and knead on a floured surface and roll dough into a 18 x 24 
inch oblong. Cut dough into twelve 6x13 inch pieces.

4. To prepare filling, mix all ingredients in a bowl. Spoon 3/4 of the 
mixture over dough. Fold 1/3 of the dough over onions and fold 1/3 over 
again from the other side.

5. Place rolls, seam side down, on a greased  cookie sheet. Flatten rolls 
until they are five inches long. Cut rolls in half.

6. Brush rolls with the egg wash and sprinkle with remaining onion 
mixture.* Let rise, covered, in a warm place until doubled in bulk, about 
30 minutes.

7. Bake rolls in a preheated hot oven (400 F) for 15-30 minutes.

*The onion rolls can be frozen at this point. When ready to bake, place 
frozen rolls on a greased cookie sheet and let rise, uncovered, in a warm 
place until doubled in bulk, about 1 hour. Then bake as directed.

=====
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