Zawid's Onion Poppyseed Rolls (Episode
I have always wanted to find this recipe. It used to be served
in bakeries on the Lower East Side. Now each Friday I try to make
it with half my challah dough.
1 package active dry yeast (1 scant tablespoon)
1½ teaspoons plus ½ cup sugar
¾ cups lukewarm water (about)
¼ cup vegetable oil
3 large eggs
1 ½ teaspoons salt
4 to 4½ cups all-purpose flour
½ medium onion, diced
2 tablespoons poppy seeds
½ teaspoon coarse salt
3 tablespoons vegetable oil
- In a large
bowl, dissolve the yeast and 1½ teaspoons of the sugar
in the warm water.
- Whisk the
oil into the yeast, then beat 2 of the eggs, one at a time, with
the remaining sugar and salt. Gradually add the flour. When the
dough holds together, it is ready for kneading. (You can also
use a mixer with a dough hook both for the mixing and kneading.)
- Turn the
dough onto a floured surface and knead until smooth. Clean out
the bowl and grease it, then return the dough to the bowl. Cover
with plastic wrap and let the dough rise in a warm place for 1
hour, until almost doubled in size. The dough may also rise in
an oven that has been warmed to 150 degrees then turned off.
- Punch down
the dough, cover, and let rise again in a warm place for another
half hour. Roll out the challah dough to a rectangle about 12
by 18 inches or as thin as you can.
the onions, the poppy seeds, and the coarse salt over the dough,
leaving a one-inch border.
- Using a
pastry brush, brush the border of the dough with the vegetable
oil. Then, roll the dough up from the long side into a jelly roll.
The dough will be very malleable. Pinch the ends closed.
the oven to 350 degrees and grease 12 muffin tins with the remaining
tablespoon vegetable oil.
- Using a
dough cutter, cut the dough into at least 12 rounds and place
the rolls into the tins, cut side on top. Mix the remaining egg
with a little water and brush over the rolls. Let rise another
- Bake for
20 - 25 minutes or until golden. Remove from the oven and serve
onion poppyseed rolls