📝 About This Recipe
Inspired by the classic Jewish bakeries of New York, these onion rolls feature a pillowy, enriched dough infused with the savory sweetness of slow-cooked onions. Each bun is topped with a signature 'onion well' filled with pungent dried onions and crunchy poppy seeds, creating a perfect balance of textures. Whether used for a deli sandwich or enjoyed warm with salted butter, these rolls are a masterclass in bread-making comfort.
🥗 Ingredients
The Enriched Dough
- 4 1/2 cups Bread Flour (high protein for better structure)
- 1 cup Whole Milk (warmed to 110°F)
- 2 1/4 teaspoons Instant Yeast (one standard packet)
- 3 tablespoons Granulated Sugar
- 6 tablespoons Unsalted Butter (softened to room temperature)
- 1 Large Egg (at room temperature)
- 2 teaspoons Kosher Salt
The Onion Filling & Topping
- 1 large Yellow Onion (finely minced)
- 1/4 cup Dried Minced Onions (rehydrated in 2 tbsp hot water)
- 2 tablespoons Poppy Seeds
- 2 tablespoons Vegetable Oil
- 1 Egg White (beaten with 1 tsp water for the wash)
- 1/2 teaspoon Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm milk, sugar, and instant yeast. Let it sit for 5-10 minutes until it becomes slightly foamy.
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2
Add the egg and 2 cups of the bread flour to the yeast mixture. Using the paddle attachment, mix on low speed until a thick batter forms.
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3
Switch to the dough hook. Add the remaining flour and the kosher salt. Knead on medium-low speed for 5 minutes until the dough starts to pull away from the sides of the bowl.
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4
Add the softened butter one tablespoon at a time, allowing each piece to incorporate fully before adding the next. Continue kneading for 5-7 minutes until the dough is smooth, elastic, and passes the windowpane test.
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5
Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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6
While the dough rises, heat the vegetable oil in a skillet over medium-low heat. Sauté the fresh minced onions until they are soft and golden brown (about 10-12 minutes). Remove from heat and stir in the rehydrated dried onions and poppy seeds. Let this mixture cool completely.
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7
Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (roughly 85-90g each).
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8
Roll each piece into a smooth ball. Place them on two parchment-lined baking sheets, spacing them at least 3 inches apart.
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9
Flatten each ball slightly with the palm of your hand. Cover loosely with a clean kitchen towel and let rise for another 45 minutes.
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10
Preheat your oven to 375°F (190°C). Using your thumb or the back of a small spoon, press a deep indentation into the center of each risen roll.
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11
Brush the edges of the rolls with the egg white wash. Fill each center indentation generously with the onion and poppy seed mixture.
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12
Bake for 20-25 minutes, rotating the pans halfway through, until the rolls are a deep golden brown and the onions are fragrant.
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13
Remove from the oven and immediately sprinkle with a pinch of flaky sea salt. Transfer to a wire rack to cool slightly before serving.
💡 Chef's Tips
Always use bread flour rather than all-purpose for that signature chewy, bakery-style texture. Don't skip the rehydrated dried onions; they provide a concentrated 'toasty' flavor that fresh onions alone can't achieve. If the dough is too sticky during the second knead, add flour 1 tablespoon at a time, but be careful not to over-flour or the rolls will be dense. For an extra-glossy finish, you can use a whole egg wash instead of just egg whites. To store, keep in an airtight bag for up to 3 days, or freeze for up to a month and reheat in a 300°F oven.
🍽️ Serving Suggestions
Serve warm with a thick schmear of whipped cream cheese or salted Irish butter. Use as the base for a classic Hot Pastrami or Corned Beef sandwich with spicy brown mustard. Pair with a bowl of homemade Matzo Ball soup or a hearty Beef Stew. Excellent alongside a crisp lager or a glass of iced tea with lemon. Slice and toast the next day for a savory breakfast sandwich with soft scrambled eggs.