Onion Poppy-Seed Rolls
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½recipe for challah dough
- ½medium onion, diced
- 2tablespoons poppy seeds
- ½teaspoon coarse salt
- 3tablespoons vegetable oil
- 1large egg
Nutritional analysis per serving (12 servings)
71 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 65 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Follow recipe for challah through Step 3. Roll out dough to a rectangle about 12 by 18 inches. Sprinkle onions, poppy seeds and salt over dough, leaving a 1-inch border.
- Step 2
Brush border of dough with 2 tablespoons vegetable oil. Roll dough up like a jellyroll. Pinch ends closed.
- Step 3
Preheat oven to 350 degrees. Grease 12 muffin tins or a baking pan with oil.
- Step 4
Using a dough cutter, cut dough into at least 12 rounds, and place into tins or pan, cut side on top. Mix egg with a little water, and brush over rolls. Let rise for another ½ hour.
- Step 5
Bake for 20 to 25 minutes or until golden. Remove from oven and serve warm.
Private Notes
Comments
Great rolls! At first I thought raw onions sounded wrong, but trusting Joan Nathan, I went with it. Absolutely terrific! Not being concerned with whether it was kosher, I buttered my tins and liked the bit of butteriness which could be tasted in the baked roll. I also made whole loaves, shaping the onion-filled tubes into "s" shapes and they were a big hit. Of course, the base recipe--Ms. Nathan's Challah--is wonderful, so these rolls start off miles ahead of many others.
These are delicious! I made them on a baking pan (rather than in a muffin tin), and they held their shape well. Next time I think I'll try leaving a border without filling only along the short ends of the rectangle of dough (rather than around the entire thing), since once the dough was rolled and cut, the rolls made from the ends had very little filling. I needed a bit more than 25 minutes to get the nice color and shine from the eggwash on the outside of the rolls.
I made these yesterday, using another roll recipe ( for challah knots) and they were great. I made some in muffin tins, but the rest I sliced and put on parchment paper on a baking sheet. One suggestion roll them tightly.
If you’re old enough, and grew up in a neighborhood in New York where the big question Sunday morning was which of the three or four Eastern European Jewish bakeries nearby would have the shortest wait—answer: none, the wait was long no matter where, so you did damage at the appetizing store until the bakery called your number—you remember these as “Miami” rolls. Adrian’s, Clearview, The Cake Box. All gone.
I wanted to make these for Rosh Hashanah dinner. Does anyone know if I can make them the day before and bake them the next day?
Made these today because I was given several pounds of poppy seeds and I’m looking for ways to use them. they were delicious. I’ll be making them again. I made about 16 rolls and put them on a baking sheet