![[Image 76.png]] <p style="text-align:center;margin:0"><span style="font-family:Georgia;font-size:30pt;">Onion Poppy-Seed Rolls</span> <span style="font-family:Verdana-Bold;font-size:12.63599967956543pt;"><b>TIME</b></span> <span style="font-family:Verdana;font-size:12.63599967956543pt;">30 minutes</span> <span style="font-family:Verdana-Bold;font-size:12.63599967956543pt;"><b>YIELD</b></span> <span style="font-family:Verdana;font-size:12.63599967956543pt;">12 onion rolls</span> </p> ![[Image 114.jpeg]] <p style="text-align:right;margin:0"><span style="font-family:Georgia;font-size:9pt;">Evan Sung for The New York Times</span> </p> <span style="font-family:Georgia;font-size:14pt;color:#d9261dff;">view this recipe on</span> <a href="http://cooking.nytimes.com/recipes/6696-onion-poppy-seed-rolls?utm_campaign%3DEN%2Bpartnership%26utm_medium%3Dreferral%26utm_source%3Devernote" rel="noopener" class="external-link" target="_blank" style="font-family:Georgia;font-size:14pt;color:#dca0dff;"><u>NYTCooking.com</u></a> <p style="text-align:center;margin:0"><span style="font-family:Georgia-Bold;font-size:16.3799991607666pt;"><b>INGREDIENTS</b></span> </p> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>recipe for challah dough</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>medium onion, diced</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>2 tablespoons poppy seeds</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>teaspoon coarse salt</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>3 tablespoons vegetable oil</b></span> - <span style="font-family:Verdana-Bold;font-size:14pt;"><b>1 large egg</b></span> <p style="text-align:center;margin:0"><span style="font-family:Georgia-Bold;font-size:16.3799991607666pt;"><b>PREPARATION</b></span> </p> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 1</b></span>
<span style="font-family:Verdana;font-size:14pt;">Follow recipe for challah through Step 3. Roll out dough to a rectangle about 12 by 18 inches. Sprinkle onions, poppy seeds and salt over dough, leaving a 1-inch border.</span> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 2</b></span>
<span style="font-family:Verdana;font-size:14pt;">Brush border of dough with 2 tablespoons vegetable oil. Roll dough up like a jellyroll. Pinch ends closed.</span> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 3</b></span>
<span style="font-family:Verdana;font-size:14pt;">Preheat oven to 350 degrees. Grease 12 muffin tins or a baking pan with oil.</span> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 4</b></span>
<span style="font-family:Verdana;font-size:14pt;">Using a dough cutter, cut dough into at least 12 rounds, and place into tins or pan, cut side on top. Mix egg with a little water, and brush over rolls. Let rise for another 1/2 hour.</span> <span style="font-family:Verdana-Bold;font-size:14pt;"><b>Step 5</b></span>
<span style="font-family:Verdana;font-size:14pt;">Bake for 20 to 25 minutes or until golden. Remove from oven and serve warm.</span>