Ingredients
Units Scale
- 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
Instructions
- In a bowl, soften yeast in lukewarm water. Stir in sugar, salt, eggs, oil and enough flour to form a stiff dough.
- Knead on a floured surface 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.
- Punch down and knead on a floured surface and roll dough into a 18 x 24 inch oblong. Cut dough into twelve 6×13 inch pieces.
- To prepare filling, mix all ingredients in a bowl. Spoon ¾ of the mixture over dough. Fold ⅓ of the dough over onions and fold ⅓ over again from the other side.
- Place rolls, seam side down, on a greased cookie sheet. Flatten rolls until they are five inches long. Cut rolls in half.
- 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.
- 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.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 1940.9 kcal
- Sugar: 12.13 g
- Sodium: 2149.79 mg
- Fat: 44.38 g
- Saturated Fat: 6.02 g
- Trans Fat: 0.1 g
- Carbohydrates: 317.52 g
- Fiber: 16.41 g
- Protein: 63.42 g
- Cholesterol: 209.48 mg
