Tzibeleh Kuchen (Onion Rolls)
Recipe: #19381
May 29, 2015
Categories: Breads, Dinner rolls or other breads, Eggs, Appetizers, Onions, Jewish, Christmas, Sunday Dinner Oven Bake, Kosher, Non-Dairy, Vegetarian, Quick Breads, Flour, more
"Adapted from Arthur Schwartz's Jewish Home Cooking."
Original is 30 servings
Ingredients
Nutritional
- Serving Size: 1 (41.8 g)
- Calories 97.5
- Total Fat - 4.3 g
- Saturated Fat - 0.7 g
- Cholesterol - 20.8 mg
- Sodium - 379.8 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 0.7 g
- Sugars - 0.9 g
- Protein - 2.4 g
- Calcium - 22.2 mg
- Iron - 0.4 mg
- Vitamin C - 1.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 400°F.
Step 2
Grate or finely mince the onions and drain, reserving 1/4 cup juice.
Step 3
Combine the onions, juice, sugar, oil and 2 eggs in a large bowl.
Step 4
In another bowl, combine the flour, baking powder, salt and poppy seeds. Stir to mix.
Step 5
Add the flour mixture to the onion mixture, stirring just enough to blend thoroughly.
Step 6
On a floured surface, roll dough out to a thickness of 1/4"-1/2".
Step 7
Cut into 2"x2" squares, or use a cookie cutter to make diamond or round shapes.
Step 8
Place on a greased baking sheet.
Step 9
Beat the remaining egg together with the water.
Step 10
Brush over tops.
Step 11
Bake until lightly browned around the edges, 15-20 minutes.
Step 12
Place baking sheet on wire rack and let cool.
Step 13
These are best the day they are made, but keep well if stored in a tightly closed container.
Tips
No special items needed.
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