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