Soft Onion Rolls (Recipe)

Mishie

Wed, Jul 02 2008, 2:09 am

I got this recipe from the Mishpacha.
I made these Onion Rolls last night, and they were a huge hit. They came out really soft!!
It's supposed to be Dairy, but I replaced the milk with water, the butter with marg. and it came out good. (I needed them to be Parve, as we used them as hamburger buns).

Onion Rolls

3/4 cup Milk
1 Onion, finely chopped
1/4 cup Sugar
3 Tbs. Butter
1 1/2 tsp. Salt
2 pkg. dry yeast
1/2 cup Warm water
4-5 cups flour (can use whole wheat)

1 egg (for glaze)
seeds for topping (opt)

In a smal pot, combine the milk, 3/4 of the onion, sugar, butter and salt. Bring to a simmer over a medium flame and cook for 5 minutes.
Remove from the flame and cool. In a large bowl, dissolve the yeast in warm water, let stand 5-10 min. Add the cooled milk mixture. Mix well. Stir in the flour, 1/2 cup at a time.

Allow dough to rise for 1 hour.
Them form into 12 round rolls, and let them rise for another 30-45 min.
Brush the rolls with the egg glaze, sprinkle with the remaining onion. Press stlightly to make onion stick.

Bake for 20-30 min. until golden.

My comments:

I didn't cook the onions with the other ing. Just dissolved the yeast and proceeded to add the rest of the ing. all together.
After forming the rolls, I allowed them to rise for a full hour.
and for the baking: 15 minutes was more than enough. they came out really soft this way. (I think any more time would have resulted in hard rolls.)

Enjoy everybody!!

ChossidMom

Wed, Jul 02 2008, 2:18 am

Mishie - these look so good I'm running to the kitchen to make them right now (w/o my Kitchen aid)!

Mishie

Wed, Jul 02 2008, 2:23 am

Yay Chossidmom!
Are you making them Dairy or Parve?
I would love to hear how they turned out!!
G'luck!! Very Happy

BeershevaBubby

Wed, Jul 02 2008, 2:29 am

We're expecting the electricity to be turned off at any minute on the entire Yishuv, so I won't be able to make them until much later... or maybe tomorrow.

I think I'll use soy milk instead of water.

Well, we're off to the pool in Eli!

ChossidMom

Wed, Jul 02 2008, 3:13 am

I made the dough. Did it pareve though. I don't like the idea of dairy bread (and if I'm not mistaken there could be halachic issue there?). Anyway, I made them with my fancy/expensive w.w. Rubinfeld flour.

I suspect my kids will hate them because I couldn't resist putting in the onions Rolling Eyes

Oh well, I may have to eat them myself (with dh).

If anyone is interested I can post a fantastic bialy recipe...

Aidelmom

Wed, Jul 02 2008, 3:16 am

Well if your kids refuse to eat them- I'm here Wink

ChossidMom

Wed, Jul 02 2008, 3:17 am

You probably live too far but if you really want a taste - COME ON OVER!!

Aidelmom

Wed, Jul 02 2008, 3:20 am

Thanks- if it wasn't so hot out! I might just take you up on it - Theres also the very slight issue of not knowing your address LOL

Bored

Wed, Jul 02 2008, 3:20 am

what is bialy?

ChossidMom

Wed, Jul 02 2008, 3:22 am

Bialies are similar to bagels without holes.

They always sold them in the bagel stores.

Yum.

Mishie

Wed, Jul 02 2008, 3:25 am

CM, they happen to freeze beautifully!!!
So, you don't have to eat them all in one shot!!
They can actually last you for a long time!!

BTW, I forgot to mention:
I made the recipe, Double.
I got: 30 rolls, and 1 loaf out of it.

ChossidMom

Wed, Jul 02 2008, 3:32 am

Ok, you twisted my arm. Here's the Bialy recipe:

1 Package dry yeast (2 tsps?)
2 Tablespoons brown sugar
1 1/8 tsp. salt
1 1/2 cups warm water
4 cups flour

knead and let it rise (an hour maybe)

make little round balls, flatten a bit and make an indentation. Sprinkle on chopped onions with olive oil and paprika.

Let them rise a bit again.

Bake (not for very long)

These are delicious.

sarahd

Wed, Jul 02 2008, 4:56 am

I've been planning to make those rolls all week already. Now I'm inspired. Mishie, do you mean you didn't cook all the first ingredients? If I didn't have to do that, I'd be even more inspired to bake.

ChossidMom

Wed, Jul 02 2008, 5:10 am

Oy. My rolls have been in the oven for 1/2 an hour already. I just took them out and cut one open - not ready Sad

so back in they went. I'm not sure if it's me or my oven.... I hope they taste good...

Mishie

Wed, Jul 02 2008, 6:59 am

Quote:

Mishie, do you mean you didn't cook all the first ingredients? If I didn't have to do that, I'd be even more inspired to bake.

That's right!! I didn't feel like taking the extra step. Wanted to keep it as simple as possible.
IMHO, it didn't make any diff. whatsoever.

ChassidMom, what temp. was your oven on?
I had mine on 175 C. and by 15 min. they were all nice and brown on the outside, and very soft on the inside.

How did they come out?

BeershevaBubby

Wed, Jul 02 2008, 7:00 am

CM, when that started happening to me, it turned out the bottom heating coil in my oven had burned out Sad

ChossidMom

Wed, Jul 02 2008, 7:08 am

They came out .....all right. No different than any other challa rolls I make. I raised the temp a bit in the oven and the next batch came out better. Sorry. Didn't mean to rain on your parade...

Mishie

Wed, Jul 02 2008, 7:12 am

CM, how much flour did you end up using?
Because I used (in the double recipe) exactly 8 cups, not a crumb over.
The dough was NOT like any of my Challah doughs at all!
It was actually very sticky.
I used 2 spoons to drop the dough onto the baking pan.

Maybe that's why they came out so soft??

ChossidMom

Wed, Jul 02 2008, 7:14 am

I used 5 cups. Didn't rise all that much.
THey came out ok. I have to taste them again later, when they cool.

wanderer

Wed, Jul 02 2008, 5:33 pm

Now I dunno whether or not to try it... Anyone else made this?