Equipment
Ingredients
Main
- 500 g challah dough, prepared
- 50 g onion, diced
- 30 g poppy seeds
- 3 g salt
- 45 ml vegetable oil
- 1 egg
Nutrition (per serving)
Method
Roll the prepared challah dough into a rectangle measuring approximately 30x45cm (12x18in).
Distribute the diced onion, poppy seeds, and salt evenly over the dough, leaving a 2.5cm (1in) border at the edges.
Coat the clean border with 30ml (2 tbsp) of vegetable oil, then roll the dough tightly lengthwise and pinch the seam to seal.
Preheat the oven to 175°C (350°F) and grease the muffin tins or baking pan with the remaining 15ml (1 tbsp) of oil.
Slice the dough log into 12 equal rounds using a dough cutter and place each piece cut-side up into the prepared pan.
Whisk the egg with a teaspoon of water and brush the mixture over the tops of the rolls.
Allow the rolls to proof in a warm area for 30 minutes until slightly puffed.
Bake the rolls for 20 to 25 minutes at 175°C (350°F) until the exterior is golden brown.
Chef's Notes
- For a more intense onion flavor, you can lightly sauté the diced onions until softened and translucent before adding them to the dough. This also helps to release their natural sugars, adding a subtle sweetness.
- Ensure your challah dough has completed its first rise and is properly proofed before rolling and filling. This will result in a lighter, airier texture.
- When rolling the dough, aim for an even thickness to ensure consistent baking and prevent some rolls from being under or overcooked.
- Don't overcrowd the muffin tin or baking pan. The rolls need space to expand during proofing and baking.
- For an extra glossy finish, you can add a pinch of sugar to the egg wash.
Storage
Refrigerator: 4 days — Store in an airtight container to prevent drying.
Freezer: 3 months — Wrap individually in foil before freezing.
Reheating: Warm in a 150°C (300°F) oven for 5-8 minutes.
