1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

Discuss in my forum

Jewish Onion Rolls Recipe

User Rating 3.5 Star Rating (2 Reviews)


Jewish Onion Rolls

Jewish Onion Rolls

© 2010 Barbara Rolek licensed to About.com, Inc.
This recipe for Jewish onion rolls produces a moist crumb and a great dinner roll. It's from Eadie Appelsies of Merrillville, Ind., who made 300 with a friend for her grandon's bar mitzvah. You might be interested in How I Learned to Cook Jewish Food.

Makes about 4 dozen Jewish Onion Rolls

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes


  • 2 packages active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup 110-degree water
  • 1/2 cup solid vegetable shortening
  • 2 teaspoons salt
  • 3/4 cup sugar
  • 1/2 cup (1 stick) margarine
  • 1 cup boiling water
  • 3 large beaten eggs
  • 7 1/2 cups all-purpose flour
  • 1 cup cold water
  • 1/2 medium union, diced finely
  • Kosher salt
  • Poppyseeds
  • Melted margarine


  1. In a small bowl, combine yeast, sugar and 1/2 cup warm water. Let rest 5 minutes until foamy.

  2. In large mixing bowl or stand mixer, combine shortening, salt, 3/4 cup sugar and 1/2 cup margarine. Pour in boiling water and stir until blended and cooled slightly.

  3. In a separate bowl, mix eggs, yeast mixture and cold water. Add flour alternately with liquid ingredients to first bowl containing the shortening-sugar mixture. Mix well. Dough will be sticky. Cover with plastic wrap and refrigerate 5 hours or overnight.

  4. Zap onion in microwave for 1 to 1 1/2 minutes or until limp. Drain and cool. Punch down dough and divide into 6 equal parts.

  5. Keeping other pieces of dough, covered, on lightly floured surface, roll 1 piece of dough into a rectangle 18-by-7 inches. Brush with melted margarine and sprinkle on 1/6 of the onions. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon poppyseeds. Roll jellyroll fashion. Cut into slices 1 3/4-inch wide. Place rolls seam side down on parchment-lined baking pan, spacing 2 inches apart, or in greased muffin tins. Cover with greased plastic wrap and let rise until doubled. Repeat with remaining dough.

  6. Heat oven to 350 degrees. Brush rolls with 1 large egg yolk beaten with 1 tablespoon water. Sprinkle on a little salt and poppyseed. Bake 12-15 minutes or until golden. Cool completely. These rolls freeze well.
User Reviews

Reviews for this section have been closed.

 2 out of 5

The dough was much to sticky to work with. Very difficult to roll - had to do it by hand. Temperature was too low and had to go to 425 degrees to finish. BUT the rolls tasted great !

1 out of 1 people found this helpful.

See all 2 reviews

©2014 About.com. All rights reserved.