Nutritional Info

Nutrition Facts

Serving Size 1 (33g)

Calories 87
Calories from Fat 17 (20%)
Amount Per Serving %DIV
Total Fat 1.9g 3%
Saturated Fat 0.8g 4%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 29.3mg 10%
Sodium 39.8mg 2%
Potassium 29.4mg 1%
Total Carbohydrate 13.5g 4%
Dietary Fiber 0.5g 2%
Sugars 0.3g
Protein 2.9g 6%

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Recipe Description
My aunt Fanny's original recipe, called for 3 1/2 pounds of flour and yielded a huge quantity of rolls. She would bake them by the hundreds and then give them away to grateful neighbors and friends. These tender rolls, with their delicate onion flavor, are especially delicious warm from the oven.
Prep time
2 hr 30 min
Cook time
30 min
Ready In
3 hr


Serves Tool

Serves To:USMetric
1 Package(pk)  active dry yeast
1/2 Cup(c)  warm water (100 to 105 degrees f)
3/4 Cup(c)  milk
6 Tablespoon(T)  sugar
5 1/2 Teaspoon(t)  salt
1/4 Cup(c)  canola oil, plus extra for oiling the bowl
1   large egg, beaten
4 Cup(c)  all purpose flour
1 Tablespoon(T)  olive oil
1 Cup(c)  onion, finely chopped
1   egg, beaten


Sprinkle the yeast over the warm water in a large bowl and set it aside until foamy, about 5 minutes. Heat the milk in a medium saucepan over medium heat just until bubbles form around the edge. Remove the pan from the heat and add the sugar, salt and oil. Stir until the sugar has dissolved. Add the milk mixture to the proofed yeast. Stir in the beaten egg and about 3 1/2 cups flour, enough to make a soft dough. Knead the dough with your hands, adding more flour in 1/4 cup increments until the dough cleans the sides of the bowl and is only slightly sticky, about 4 minutes. Oil the bowl, and use the dough to spread the oil around the sides. Turn the dough oiled side up, cover it with a kitchen towel, and set it aside in a warm place until doubled in bulk, about 1 hour. Punch the dough down and set it aside to rise again in the same bowl, covered, until doubled, about 1 hour more. Meanwhile, prepare the topping. Heat the olive oil in a small skillet over medium high heat. Add the onion and cook, stirring frequently, until it is caramelized, about 10 minutes. Set aside. Lightly grease two baking sheets, or better yet, line them with parchment paper. After the dough has completed the second rise, punch it down and turn it out onto a lightly floured surface. Pull off golf ball sized pieces, roll them into balls, and flatten them slightly between the palms of your hands so each looks like a flying saucer. Meanwhile, preheat the oven to 350° F. Uncover the baking sheets and brush the rolls with the beaten egg. Sprinkle the onion topping evenly over them, and bake until golden brown, about 20 minutes. Serve immediately, or allow to cool on a wire rack. Store the rolls, covered with plastic wrap, at room temperature for 1 day. After that, wrap them individually in plastic wrap, place them in a resealable plastic bag, and refrigerate for up to 1 week or freeze for up to 1 month.

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Onion Pletzlach (Rolls)
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