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Ratner's Famous Onion Rolls

Ratner’s Famous Onion Rolls

  • Total Time: 0 hours


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
  • 45 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 surface until smooth and elastic, about 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Place rolls, seam side down, on a greased cookie sheet. Flatten rolls until they are five inches long. Cut rolls in half.
  7. 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.
  8. Bake rolls in a preheated hot oven (400 F) for 15-30 minutes.
  9. *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


  • 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

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