miami type onion roll recipe (rolled)
In a bowl whisk the yeast in lukewarm water. Stir in sugar, salt, eggs, oil and enough flour to form a stiff dough. Knead on a floured surface until smooth and elastic, about 5 minutes. Place dough in a greased bowl and turn to grease top. Let rise, covered, in a warm dry place until doubled in bulk, about 1 hour. from the other side.
Punch down and knead on a floured surface and roll dough into a 18 x 24 inch oblong. Cut dough into twelve 6x13 inch pieces. To prepare filling, mix all ingredients in a bowl. Spoon 3/4 of the mixture over dough. Fold 1/3 of the dough over onions and fold 1/3 over again
Place rolls, seam side down, on a greased cookie sheet. Flatten rolls until they are five inches long. Cut rolls in half. Brush rolls with the egg wash and sprinkle with remaining onion mixture.* Let rise, covered, in a warm place until doubled in bulk, about 30 minutes.
Bake rolls in a preheated hot oven (400 degree F) for 15-30 minutes. *The onion rolls can be frozen at this point. When ready to bake, place frozen rolls on a greased cookie sheet and let rise, uncovered, in a warm place until doubled in bulk, about 1 hour. Then bake as directed.
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Serving Size: 1 recipe (44g) | ||
Recipe Makes: 0 | ||
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Calories: 63 | ||
Calories from Fat: 39 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 186.1mg | 57 % | |
Sodium 61.6mg | 2 % | |
Potassium 59mg | 2 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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