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Rolls, Onion Poppy-Seed (P)
Source: Joan Nathan at the New York Times, 09/10/01
Yield: 12 onion rolls

1/2 recipe of Joan Nathan's Challah (click here for recipe)
1/2 medium onion, diced
2 tablespoons poppy seeds
1/2 teaspoon coarse salt
3 tablespoons vegetable oil
1 large egg

Follow recipe for challah through Step 3.

Roll out dough to a rectangle about 12"x18".

Sprinkle onions, poppy seeds and salt over dough, leaving a 1" border.

Brush border of dough with 2 tablespoons vegetable oil. Roll dough up like a jellyroll. Pinch ends closed.

Preheat oven to 350ºF. Grease 12 muffin tins or a baking pan with oil.

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 1/2 hour.

Bake for 20 to 25 minutes or until golden. Remove from oven and serve warm.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A