Dairy
Medium
3 Hours, 15 Minutes
Diets 
These fragrant, onion-studded rolls are delightful as is or filled with tuna fish or cream cheese, and make a flavorful accompaniment to soups and stews.
3/4 cup milk
1 medium onion, finely chopped
1/4 cup sugar
3 tablespoons butter
1 and 1/2 teaspoons salt
2 and 1/4 teaspoons Gefen Dry Yeast
1/2 cup warm water
4–5 cups white flour or Shibolim Whole Wheat Flour
1 egg, lightly beaten (for glaze)
sesame/poppy seeds, for topping (optional)
In a small pot, combine the milk, three quarters of the onion, sugar, butter, and salt. Bring to a simmer over a medium flame and cook for five minutes. Remove from the flame and cool to very warm.
In a large bowl, dissolve the yeast in warm water. Let this stand until it is foamy, 5–10 minutes. Add the cooled milk mixture to the yeast mixture. Mix well.
Stir in the flour, half a cup at a time, until a soft dough forms. Continue kneading until the dough is smooth and elastic, approximately minutes, adding more flour only if necessary.
Place the dough in a large oiled bowl, turning to coat all of the dough with oil. Cover the dough loosely with a damp towel and let it rise in a warm place until doubled, about 1 hour.
Grease a 9×13-inch pan or line it with Gefen Parchment Paper. Punch down the dough and roll it into a fat rope. Cut the rope into 12 equal pieces. Roll each piece into a ball and flatten slightly.
Place the rolls, two inches (five centimeters) apart, in the pan. Cover loosely with a damp cloth and let it rise until doubled, 30–45 minutes. Preheat the oven to 350°F (180C).
Brush the rolls with the egg glaze. Sprinkle the tops with the remaining onion (pressing in slightly so that the onion doesn’t fall off) and seeds. Bake for 25–30 minutes until golden.
Yields 12 rolls.
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