Onion rolls recipe
Onion Rolls recipe
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|For the dough:|
|2 pack(s)||active dry yeast|
|120 ml||water, warm|
|50 g||granulated sugar|
|180 ml||milk, warm|
|For the onion filling:|
|300 g||onions, chopped|
|2 tbsp||double cream|
|1 large||egg, beaten|
Soften yeast in the warm water.
In a large mixing bowl, combine sugar, shortening, salt and milk. Blend in 2 eggs and the softened yeast.
Add in flour to form a stiff dough. Knead on a floured surface until smooth, 3-5 minutes.
Place in a greased bowl and cover with a cloth. Let rise at room temperature doubled in size, about 1 hour.
Sauté chopped onions in butter. Add salt.
Stir together cream and 2 tablespoons of slightly beaten egg; reserve remaining egg. Set aside.
Shape dough into 5 cm balls and place on greased baking sheets. Flatten and press fingers in center of each ball to form a hollow.
Place a tablespoon of filling in each hollow and brush rolls with remaining beaten egg. Let rise until doubled in size, about 45 minutes.
Preheat oven to 200°C.
Bake for 12-16 minutes until golden brown.
ca. 2 hrs 30 min
Grade of difficulty:
Calories per portion:
Reference: Onion rolls recipe
Recipe type: xarchivex
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