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Onion Poppy Seed Rolls
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5 from 3 votes

Onion Poppy Seed Rolls

Savory, with a crispy crust and a fluffy crumb, these onion poppy seed rolls stuffed with golden, caramelized onions and poppy seeds will be the stars at your dinner table. Vegan, soy-free and nut-free recipe.

Prep Time15 mins
Cook Time30 mins
Total rise time2 hrs
Course: Bread rolls
Cuisine: nut-free, Soy-free, Vegan
Servings: 12 rolls
Calories: 198kcal

Equipment

  • Stand mixer
  • A large baking pan, approx 9 X 13 inches

Ingredients

  • 1.5 teaspoon active dry yeast
  • 2 tablespoon sugar
  • 1 ½ cups water
  • 3 ½ cups unbleached all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoon olive oil
  • 2 medium onions (or 1 if you're using them raw. If caramelizing the onions, slice them thinly. If using raw, cut the onions into a very fine dice)
  • 2 tablespoon poppy seeds (I used white poppy seeds because I had those, but black poppy seeds would be fine and would probably look prettier because they'd stand out)

Instructions

  • Place the yeast, sugar and ½ cup of water in the bowl of a stand mixer or a large bowl and let it stand five minutes until frothy.
  • Sift in 3 cups of flour and baking soda. Add salt. Drizzle in the water as needed and knead until the dough comes together.
  • Add 3 tablespoon of oil and knead on medium-high speed until all of the oil is absorbed by the dough. This will take a little more effort if doing by hand, but you'll get there. I find that after adding the oil the dough tends to get a little sticky again, so I usually add a little more flour until it comes together in a ball.
  • Stop kneading at this point and turn the dough out onto a work surface. Fashion it into a smooth ball, and place in an oiled bowl. Turn over once to coat the top of the dough with the oil, cover with a kitchen towel, and let the dough rise in a warm place for an hour or until doubled.
  • While the dough is rising, you can caramelize the onions. Heat the remaining 1 tablespoon of oil in a skillet, add the sliced onions and about ½ teaspoon salt. Cook over medium-low heat, stirring frequently, until the onions are a nice golden-brown. You can also add a pinch of sugar to make the onions brown faster. Let the onions cool.
  • Oil the baking pan or the muffin tin.
  • After the dough has risen for an hour, turn it out onto a lightly floured work surface. Punch the dough down and, using your hands or a rolling pin, shape it into a rectangle about 12 inches long and nine inches wide.
  • Sprinkle the caramelized or raw onions, whichever you're using, evenly over the rectangle, leaving a 1-inch border on the top and bottom.
  • Sprinkle the poppy seeds over the onions evenly.
  • Dampen the long edge of the dough that's away from you and then gently roll up the dough as tightly as you possibly can, the way you would a jelly roll or a cinnamon roll.
  • Press the seam in to form a seal. Using a sharp knife, cut into 12 rolls.
  • Place the rolls, evenly spaced, in the baking pan. Or, if using a muffin pan, place one roll in each of the tins.
  • Let the rolls rise for another hour, again in a warm place. If you want a golden-brown look for your rolls, brush the tops with 1 teaspoon maple syrup mixed with 1 tablespoon oil before placing them in the oven.
  • In the last few minutes of the second rise, preheat the oven to 350 degrees. Bake the rolls in the oven for 30 minutes.
  • Remove to a rack and, when you're able to handle, get them out of the muffin tins or pull them apart from the baking pan. Enjoy.

Nutrition

Calories: 198kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 81mg | Fiber: 2g | Sugar: 3g | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg