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Jewish Onion Rolls Recipe

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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

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 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 !

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