Melt the margarine in a large skillet over medium heat.

Add the sliced onions, brown sugar, honey, salt, and black pepper.

Cook, stirring frequently, until the onions are deeply golden, jammy, and caramelized. Set aside to cool slightly.

In a large mixing bowl, combine the flour, sugar, salt, black pepper, paprika, onion powder, garlic, honey, the squeezed-out soaked bread, oil, and boiling water. Mix thoroughly by hand.

Divide the batter evenly into three equal portions (one for each roll).

Take a large sheet of Gefen Parchment Paper (baking paper) and run it under water until it’s completely wet, then squeeze out the excess. This makes the paper pliable.

Take one portion of the kishka batter and divide it roughly in half. Spread the first half out flat onto the wet parchment paper to form a rectangle.

Spread a generous amount of the caramelized onion filling down the center of the batter, leaving a small border along the edges.

Flatten the remaining half of that portion of batter and place it over the onions.

Use the parchment paper to help you roll it tightly and shape it into a smooth, completely sealed log.

Repeat this entire process for the other two rolls.

Preheat your oven to 350 degrees Fahrenheit.

Place the three wrapped kishka rolls, seam-side down, into a large baking pan.

Pour one cup of water directly into the bottom of the baking pan around the rolls to create steam while baking. Cover tightly.

Bake for one hour and 25 minutes. Slice once cooled.