Ratner's Onion Rolls

miami type onion roll recipe (rolled)

Category: Bread

Cuisine: Jewish

☆☆☆☆☆

3 reviews 
Ready in 2 hours
by mollu

Ingredients

Dough

* 1 package active dry yeast or 2 1/2 teaspoons ins

* 1 cup warm water

* 2 tablespoons sugar

* 1 1/2 teaspoons salt

* 3 large eggs

* 6 tablespoons oil

* 4-5 cups all purpose flour

Egg Wash

* 1 egg

Filling

* 1 cup finely chopped onion

* 1 teaspoons salt

* 1 tablespoon poppy seeds

* 1 1/2 teaspoons caraway seeds

* 1 cup dry bread crumbs

* 1/4 cup oil


Directions

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.

Reviews

☆☆☆☆☆

Five stars for taste and texture. 1 -2 stars for instructions. Perhaps a reader/baker could tell us how to roll out the risen bulk dough to 18X24 inches without ruining it. Most average homes don’t even have the counter size to accommodate such a large dough sheet and still have some work room left. Fortunately, I have on hand a very large and heavy duty board for counter top use, which I found on Amazon a few years ago, without which making these rolls would have been extremely difficult, to say the least. I rolled the dough out to about 15 X 20 inches and cut it into 12 fairly even pieces about 4X5. I trimmed each piece of excess dough. After filling and halving, I flattened the rolls to about 4-5 inches, let them rise and baked them until browned.. Taste and texture excellent, but this recipe needs serious editing.

hermsoven82

How do you cut an 18 X 24 oblong into twelve 6 X 13 pieces? I know this must be a typo and i keep trying different permutations but can someone tell me the correct numbers? The rolls are delicious... but I'm just trying to make them look as much like the original as possible for my 93 year old mother who talks about these rolls from her childhood with great affection

Guest
☆☆☆☆☆

Absolutely wonderful! They are easy to make and turned out great.

MaryAnn006
☆☆☆☆

[I posted this recipe.]

mollu

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