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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!”
READY IN:
2hrs 20mins
YIELD:
12 rolls
UNITS:
US

Ingredients Nutrition

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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