I was really looking forward to making this challah. One of my strongest memories of my family’s trips to Florida were meals at Pumperniks and Wolfie’s and their amazing bread baskets. I had 2 favorites – the mini challah braids and the onion challah rolls.
So, when making this challah, I couldn’t resist making it as a pull apart so we could have “rolls.”
And they did not disappoint, the flavor was just as I remembered. With one bite I was transported back to sitting in a booth with my family and eating as many rolls as I could before my parents said “Stop!”
Caramelized Onion Challah
from Tamar Genger on JoyofKosher.com
1 cup warm water
1 1/2 tablespoons active dry yeast
5 cups Flour
1/2 cup Sugar
1/2 tablespoon salt
1/2 Cup Oil
1 tablespoon oil
1 large onion, thinly sliced
In a large bowl of a mixer, dissolve yeast in warm water. Add sugar and 11/2 cups flour. Allow to proof for 30 minutes.
After yeast has proofed, with machine on with a dough hook attachment, add salt, oil, beaten eggs, and the rest of the flour one cup at a time. Keep mixer until dough forms a ball, then continue to mix for 5 minutes. Remove dough and place in a large oiled bowl in a warm place. Allow to rise about 1 1/2 hours.
In the meantime, make the onions. In a large saute pan, heat oil over medium heat. Add onion. Allow to caramelize, stirring occasionally for about 30 minutes until golden and sweet.
Punch down dough and then add the onions and mix in. Allow to sit for another 10 minutes then knead again and begin shaping.
If you want to make a pull apart like the photo, use a round pan, grease and flour, place rolls all around and in the middle.
Allow to rise another hour. Then brush with egg wash.
Bake at 350F for 30 minutes.