Onion Poppy-Seed Rolls Recipe (2024)

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.

These are delicious! I made them on a baking pan (rather than in a muffin tin), and they held their shape well. Next time I think I'll try leaving a border without filling only along the short ends of the rectangle of dough (rather than around the entire thing), since once the dough was rolled and cut, the rolls made from the ends had very little filling. I needed a bit more than 25 minutes to get the nice color and shine from the eggwash on the outside of the rolls.

I made these yesterday, using another roll recipe ( for challah knots) and they were great.I made some in muffin tins, but the rest I sliced and put on parchment paper on a baking sheet.One suggestion roll them tightly.

Yummy. The mix of onion and salt balances the slight sweetness of the bread. Made the challah with about 1 cup white whole wheat flour and the rest AP; just right. The house smelled gorgeous while they were baking.

Usually you start rolling from the long side. Since it's 12x18 and you make 12 rolls it makes sense to have them 1.5 inches high. The other way would have them much shorter and wider than they look in the photo.

There really should be a link to The challah recipe!!!

Made these today because I was given several pounds of poppy seeds and I’m looking for ways to use them. they were delicious. I’ll be making them again. I made about 16 rolls and put them on a baking sheet

I made a double batch of these a few weeks ago. I baked half and froze the rest. Rolls work well for us because, unless we’re hosting Shabbat dinner, it’s just my partner and I. We love a whole loaf of challah but don’t need that every week!

This roll has incredible crumb and flavor. It has the right amount of poppy to flavor the roll and make them look lovely. It’s not over powered by the onion. I made these for Christmas and when I pulled the rolls from the oven it stopped present opening. Everyone flocked to the kitchen and grabbed one. Next time I might add the entire onion as we adore the allium family flavors.

whole family loved them! very easy to make

Great rolls!! We love these so much, and they are so delicious! We always love to make them with stews or soups, and the onions a poppy seeds work incredibly well together. You also have challah dough left over and it is perfect to braid and freeze for a Sunday morning breakfast. When we make them for guests, they always ask for the recipe. I highly recommend this recipe.

The rolls were huge! I was not expecting that. they turned out exquisite and picture perfect. Next time more onion in the filling and perhaps a sprinkling of onion salt instead of plain salt. Really good!

Does anyone know if I can shape and then keep in the fridge? Or should I keep one half of the challah dough in the fridge and shape when I can put it in the oven? I want to serve them for chanukah dinner, but need to bake the challah earlier than the rolls... I'd love to serve warm!

Good recipe! After reading the notes, I added a Tablespoon of honey to the wet ingredients. Because I had instant yeast, I used 3 tsp in the associated halved challah recipe mixed with the dry ingredients (no need to bloom).

Doubled the onions / insanely delish!

Made a whole batch of the Challah dough, let half rise in fridge for a loaf for French toast and with the other half made the rolls. Followed suggestions for using the egg wash twice omitted the coarse salt. Really tasty with the onion and poppy seed, the dough was dreamy to work with too. Will make again.

These are delicious! I used my own challah recipe and then followed along. They had excellent flavor. If you're using a convection oven, reduce the temperature and time.

I was worried about the raw onions, but the rolls turned out so nice I think next time I’ll add extra!

There really should be a link to The challah recipe!!!

I made these yesterday, using another roll recipe ( for challah knots) and they were great.I made some in muffin tins, but the rest I sliced and put on parchment paper on a baking sheet.One suggestion roll them tightly.

Haven't tried this yet, but I've tried a similar recipe which has a similar issue - In step 2, which direction do you roll the jelly roll? Wide or narrow?