Please take our survey! Click here
Please enter the email you’re using for this account.
Parve
Medium
2 Hours, 45 Minutes
Diets 
A must try if you like onion rolls! Bring them to your next neighborhood get-together. Try these: Roasted Garlic and Cheddar Cheese Pull-Apart Bread Onion Poppy Twist Onion Board
4 large onions, diced
4 and 1/2 teaspoons Gefen Dry Yeast
3/4 cup warm water
1/2 cup sugar
2 eggs plus more for glazing
1 stick margarine
4 cups flour
1 teaspoon salt
Sauté onions. Dissolve yeast in water. Put all ingredients into mixer, adding salt and yeast last. Mix until smooth. Let rise 1/2 hour.
Roll dough into three circles, about eight to nine inches in diameter, making sure that the dough is not too thin. Slice each circle into eight triangles, pizza-style. Sprinkle onions onto each triangle. Roll up triangles from the wide end. Place onto a cookie sheet. Let rise for one hour.
Brush with egg. Bake at 400 degrees Fahrenheit for 12 to 15 minutes.
Photography and Styling by Chavi Feldman
How Would You
Rate this recipe?
Please log in to rate
Margarine Can I use oil instead of margarine?
The margarine mimcs butter and gives it the flakiness.
Yeast I am not sure what 2 packs yeast is. Is it referring to 2 oz.s?
1/4 ounces.
Is delicious! Is it Hamotzi or Mezonos?
You’d have to ask your local Rabbi, we do not pasken brachos 🙂
Amazing texture and taste! I used Earth Balance margarine and delish. Made dough in my bread machine so super simple. Served with a Pea Veggie soup featured in Mishpacha. Great meal.
I always use the Earth Balance margarine. It’s so good.