Onion Rolls

Photography by Sina Mizrahi
Food Prep by Leah Hamaoui

Onions rolls are a classic post-fast baked good. They’re savory, pillowy, and perfectly flavored to lather with butter or cream cheese, dip into your soup, or just munch on straight up. You can’t really go wrong, but there are definitely a few top ways to go absolutely right.

Pull-Apart Onion Rolls

Submitted by Alia Schlesinger
Jerusalem

This recipe is very versatile. You can make it into garlic rolls by skipping the filling and changing the topping to a garlic flavor.

YIELDS 2 LOAF PANS

Dough

• ½ cup warm water
• 1 Tbsp sugar
• 1 tsp dry yeast
• 1 Tbsp margarine
• ½ cup pareve milk (I use almond)
• 1 tsp salt
• 3 cups flour

Filling

• 3 medium onions, diced
• oil, for sautéing
• pinch salt

Topping

• 4 Tbsp margarine, melted
• pinch salt
• 1½ tsp onion powder

Sauté onions in oil with a pinch of salt. When golden brown, remove from heat and set aside.