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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This recipe was entered in the 1959 Pillsbury Bake-Off contest. I made these rolls for Thanksgiving a few years ago and I have wanted to make them many times since, but I lost the recipe! Luckily, I recently rediscovered it and I knew I had to post it here! Ingredients:
2 (1/4 ounce) packets active dry yeast |
1/2 cup warm water |
1/4 cup sugar |
1/4 cup shortening |
1 tablespoon salt |
3/4 cup milk, scalded, cooled to lukewarm |
2 large eggs |
5 -5 1/2 cups flour |
2 cups onions, chopped |
1/4 cup butter |
1/4 teaspoon salt |
2 tablespoons cream |
1 large egg, slightly beaten |
poppy seed |
Directions:
1. In a small bowl, soften yeast in warm water.
2. In a large bowl, combine sugar, shortening, salt and milk. Blend in 2 eggs and the softened yeast. Gradually add in flour to form a stiff dough.
3. Knead on floured surface until smooth and satiny, 3 to 5 minutes.
4. Place in a greased bowl and cover with a cloth. Let rise in a warm place until light and doubled in size, about 1 hour.
5. Prepare onion filling: saute chopped onions in butter until golden in color. Add 1/4 teaspoon salt. Stir together cream and 2 tablespoons of slightly beaten egg (reserve remaining egg). Set aside to cool.
6. Shape dough into 2-inch balls. Place on greased baking sheets. Flatten and press fingers in center of each ball to form a hollow.
7. Place a tablespoon of filling in each hollow. Brush rolls with remaining beaten egg and sprinkle with poppy seeds. Let rise until doubled in size, about 45 minutes.
8. Pre-heat oven to 400°F Bake for 12 to 16 minutes until golden brown.
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