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Learn how to make sourdough onion rolls! Soft sourdough rolls encase a delicious onion filling. These rolls are naturally dairy-free, made from a fluffy sourdough challah recipe. The sweetness of the rolls complement the savory onions in the middle and on the tops of the rolls.
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Hi, I'm going to show you how to make the most delicious sourdough onion rolls
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These rolls bake up super soft and fluffy and are filled with delicious onion
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If you want any assistance with making the actual dough, check out my sourdough challah recipe
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That video shows you exactly how to make the dough. This video is going to focus on how to make the onion filling and shape and form the rolls
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We're going to start by peeling the onion and cutting it in half. Put one half to the side
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The other half lay flat down and make small little cuts all the way through the onion
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leaving the very tip not cut. This way the onion sort of stays together. Then rotate the onion and
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just cut horizontally all the way through. This will create small little diced onion pieces
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Then you're going to repeat the same with the other half of the onion. You'll toss all the onion together with the olive oil and the poppy seeds
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Mix all the raw ingredients together in the cold frying pan. You not turning the heat on just yet Mix everything together and then remove three tablespoons of the onion mixture and put in an airtight container and store that in the refrigerator until it ready to be used
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You're going to use those onions on top of the rolls once they're fully fermented and risen
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To cook the onions place the frying pan on the stovetop and set the flame to medium low. You
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You don't want to cook it too high because you don't want to cook these very fast
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You want the onions to just cook up to be translucent without actually browning
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If it starts browning just a little bit, that's fine, but that's your sign to remove it from the heat
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Depending on how high your flame is and how your frying pan conducts heat
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there's no telling how long exactly it will take to cook the onions, usually around five to seven minutes. Just keep an eye on it. Once it's cooked
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remove it to a heatproof pan or bowl so that it can cool. After the dough's bulk
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fermentation, which usually takes around four and a half hours after mixing the
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dough, you're going to take the dough out and weigh it and divide it by 12. This
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way you'll have 12 even rolls. And actually before you start dividing the
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dough it a good idea to give it a few needs to help redistribute the air and the yeast gases that are in it and also to pop any bubbles that have formed during fermentation
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You're going to shape each portion into a ball and then set the ball aside while you continue
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portioning and shaping each one into a ball. Once you have all the balls shaped
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you're going to take one at a time, flatten it into a circle or an oval, and
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then put about a teaspoon of the cooked onion filling in the very center. Then
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pinch up the edges to enclose it entirely within the dough. Be sure to pinch the seams tight so that they're fully enclosed
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Then put the ball seam side down against the countertop and using the palm of your hand
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to roll it clockwise or counterclockwise to really shape the top of it and have a smooth
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top on the roll. Continue shaping each portion by flattening each ball of dough, filling it with about
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a teaspoon of onion filling and then pinching the seams together very tightly and then rolling
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them against the countertop You going to put them all in a nine by nine inch square pan in rows of four by three leaving space in the pan so that the rolls can expand as they rise You can see here the very intentional gaps of space between the rolls
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Once they're fully shaped in the pan, cover it with plastic wrap and allow them to proof
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You can also alternatively put them in the refrigerator overnight and take them out in the morning
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and allow them to proof for about 8-9 hours before baking. Before you bake, give it a good egg wash and then sprinkle with the reserved onion mixture that you had kept in your refrigerator
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You're going to bake them for 35 to 40 minutes and the very center should register at least
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190 degrees. Enjoy
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