Shared by Niv Turjeman
Shared by Niv Turjeman
Stuffed Challah Rolls with Caramelized Onion
Yield: 12 bunsTime: 2½ hours
Stuffed Challah Rolls with Caramelized Onion
Yield: 12 bunsTime: 2½ hoursFamily Journey
Casablanca, Morocco and Tunis, TunisiaMoshav Emunim and Ashdod, IsraelAshdod
New York City
These mini challah rolls stuffed with deeply caramelized onions are a holiday favorite in Niv Turjeman’s family. In his mother’s recipe, the dough is lightly sweetened and enriched with egg and olive oil, resulting in soft, fluffy rolls with a tender crumb. The slow-cooked onion filling adds a rich, jammy sweetness, making these rolls especially fitting for Rosh Hashanah and the beginning of a sweet new year. Best enjoyed fresh, the rolls can also be prepared up to three days ahead and stored in an airtight container — an advantage when holiday cooking is in full swing.
Read more about Niv’s family in “A Moroccan Rosh Hashanah Celebration That Sets the Tone for the Year Ahead” and get his recipes for Moroccan Fish Tagine, Slow Cooked Beef Cheeks and Chickpeas, Chicken Pastilla, and Tanzia (Sweet & Spiced Fruit-Onion Topping for Couscous or Rice).
Ingredients
- 3½ cups bread flour
- ⅓ cup sugar
- 1 tablespoon dry yeast
- ¼ cup olive oil, plus more for greasing bowl
- 1 large egg
- ¾ cup warm water, plus more as needed
- ½ tablespoon salt
- 2 tablespoons olive oil
- 2–3 large onions, thinly sliced
- Salt, to taste
- 1 egg, beaten
Preparation
Step 1
In the bowl of a stand mixer, add the flour, sugar, and yeast. Mix with a wooden spoon to combine.
Step 2
Return the bowl to the stand mixer, attach the dough hook, and add the olive oil, egg, and water.
Step 3
Mix on low speed to combine, about 1 minute. Add the salt, then knead on medium speed for 6–8 minutes, adding water 1 tablespoon at a time as needed, until the dough is smooth and slightly tacky.
Step 4
Grease a large bowl with olive oil, add the dough, and cover with plastic wrap. Let it rise in a warm place until doubled in size, about 1–1½ hours.
Step 5
While the dough is rising, heat 2 tablespoons of olive oil in a wide skillet over medium-low heat. Add the sliced onions and a pinch of salt.
Step 6
Cook the onions slowly, stirring occasionally, for 25–35 minutes, until they are golden, soft, and sweet. Let cool completely before using.
Step 7
Once the dough has doubled in size, punch it down and divide it into 10–12 equal pieces.
Step 8
Flatten each piece into a circle about 3½–4 inches wide. Place 1 tablespoon of caramelized onion in the center of each circle.
Step 9
Fold the edges of the dough up and over the onion filling, bringing them together in the center like you would close a dumpling. Pinch well to seal so no filling leaks out. Then flip the dough ball seam-side down, cup your hand gently over it, and roll it in small circles on the counter to form a smooth, tight, round bun.
Step 10
Place the buns on a baking sheet lined with parchment paper, leaving 2 inches between each one. Cover with a kitchen towel and let rise again for 30–40 minutes, until puffy.
Step 11
Preheat the oven to 380F and Brush each bun with the beaten egg.
Step 12
Bake for 20–25 minutes, until deep golden brown. Let cool on the baking sheets slightly before serving.
Store buns in an airtight container at room temperature for 3 days, or in an airtight container in the refrigerator for 4 days.
