Zwiebelbrotchen Onion Rolls
Recipe: #20077
July 12, 2015
Categories: Breads, Onions, German, Brunch, Christmas, Easter, Picnic, Potluck, Sunday Dinner, Low Cholesterol No Eggs, Vegetarian, Yeast Rolls, Kosher Dairy, more
"From Das Grosse Buch vom Backen; for Zaar Tour 6. I was translating German so I hope this is right, lol. Coasty helped with that dratted metric."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (312.5 g)
- Calories 806.4
- Total Fat - 12.1 g
- Saturated Fat - 5.1 g
- Cholesterol - 18.4 mg
- Sodium - 829.6 mg
- Total Carbohydrate - 151.4 g
- Dietary Fiber - 6.9 g
- Sugars - 10.2 g
- Protein - 20.5 g
- Calcium - 57.9 mg
- Iron - 2.4 mg
- Vitamin C - 7.3 mg
- Thiamin - 1.3 mg
Step by Step Method
Step 1
Saute onions in sesame oil until golden.
Step 2
Proof yeast in warm water with sugar.
Step 3
Scald milk; add butter; add the yeast mixture when warm. Add flour and celery salt. Knead; add onions and oil; knead until smooth.
Step 4
Put in greased bowl. Cover; let rise until doubled.
Step 5
Form dough into rolls. Put on greased cookie sheet; let rise until doubled.
Step 6
Mix 1 cup water with 1 teaspoon baking soda; this mixture is usually used on soft pretzels to give brown color; brush rolls.
Step 7
Preheat oven to 400 degrees Fahrenheit.
Step 8
Brush rolls a second time after 30 minutes rising.
Step 9
Bake 15 minutes or until done.
Tips
No special items needed.
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