Onion Poppy Seed Rolls

Page: cooking.nytimes.com/recipes/6696-onion-poppy-seed-rolls

Cuisine: Jewish | Course Type: Breads

(1 review)

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Recipe Reviews

Great rolls! At first I thought raw onions sounded wrong, but trusting Joan Nathan, I went with it. Absolutely terrific! Not being concerned with whether it was kosher, I buttered my tins and liked the bit of butteriness which could be tasted in the baked roll. I also made whole loaves, shaping the onion-filled tubes into "s" shapes and they were a big hit. Of course, the base recipe--Ms. Nathan's Challah--is wonderful, so these rolls start off miles ahead of many others.

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