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Polish Onion Roll Cebularz Recipe

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A hand holding Polish Onion Rolls with a European town square in the background.

Polish Onion Rolls, cebularze, originate from Lublin. With a preparation time of 15 minutes and a cook time of 25 minutes, these rolls are rather quick to make for bread. Made with yeast, Polish onion rolls are light, and fluffy and are topped with onions. The onions give the rolls their distinctive taste.

Aside from being easy to make, the ingredients of the Polish onion rolls are cheap. Plus, they are available all year round. This makes the rolls popular at all times of the year.

Polish Onion Roll Cebularz Recipe

Part I – Knead The Dough

Mix 2 ½ cups of all purpose flour, 1 tsp of sugar, 1 tsp of salt and 1 ½ tbsp of instant yeast in a large bowl. Mixing the ingredients before adding the liquids makes sure that everything is evenly distributed in the flour. Add in 1 egg, 2 tbsps of oil and ¾ cups of milk. 

Knead the dough using a food processor. You can also use your hand if you don’t have a food processor.

Knead the dough.
Knead the dough.

Part II – Cover The Bowl With A Clean Cloth

Once you are done kneading the dough, place it in the center of the bowl. Note that the bowl should be large enough for the dough to double. 

Cover the bowl with a clean kitchen cloth. This will prevent the dough from drying. Keep the dough in a draft-free area for an hour. The rule of thumb is that the dough needs to double in size. This usually takes an hour.

Part III – Prepare The Filling

Part IV – Peel And Finely Dice The Onions

Part V – Fry The Onions In Butter For 5 Minutes

Add a bit of butter to a pan. When the butter has melted add in the onions. Fry them for approximately 5 minutes. This will make the onions translucent to golden brown. The butter will give the onions a lovely texture and flavor.

Part VI – Season The Onions

Season the onions with salt, pepper and poppy seeds. Remove the onions off the stove and let them cool.

Part VII – Line A Baking Tray With Parchment Paper

Lining the baking tray with parchment paper keeps the rolls from sticking to the tray. It also makes the tray easier to clean after baking.

Part VIII – Divide The Dough Into 9 Pieces

Part IX – Form The Cebularze

Form the cebularze with your hands. To do this, make a ball of dough. Then flatten it. This will give it its characteristic shape.

Form the Polish onion rolls
Form the Polish onion rolls

Part X – Cover The Pan With A Kitchen Cloth

Form all the Polish onion rolls and place them on the baking tray. Cover the tray with a clean kitchen cloth and wait for 30 minutes. The rolls will rise during this interval.

Part XI – Preheat The Oven To 356°F (180°C).

Part XII – Form Dimples In The Buns

After 30 minutes, use a small glass to form dimples in the buns. This is where the filling will be placed so make sure that the dimple is deep enough.

Make dimples in the dough.
Make dimples in the dough.

Part XIII – Place The Filling Inside The Dimples

Place the filling inside the dimple
Place the filling inside the dimple

Part XIV – Smear Egg Brush On The Buns

Beat an egg and use a brush to coat the top of the Polish onion rolls. This will help make them shinier and will form a nice crust.

Part XV – Bake For 25 Minutes

Perfectly baked Polish onion rolls
Perfectly baked Polish onion rolls

Polish Onion Rolls Frequently Asked Questions

How Are Polish Onion Rolls Best Served?

The best way to eat Polish onion rolls is hot off the oven. They make a great mid-day snack or could even be served for breakfast or tea time. Most people enjoy the cebularz as is. You can however spread some cream cheese or jam on them too.

Another great way to serve cebularz is as an accompaniment to a soup, curry or even a goulash. 

Are Polish Onion Rolls Vegan?

No. Polish onion rolls are generally not vegan because they use butter, egg, and milk in the dough. You can make them vegan by substituting the milk with plant-based milk. Butter can be replaced with olive oil. Eggs on the other hand can be replaced with aquafaba.

My Dough Has Not Risen. What Did I Do Wrong?

There are two main reasons why the dough does not rise. One is that the yeast is old. Always make sure that you check the expiry on the yeast before using it. 

Another reason is because of the temperature of the surroundings. If there is a draft or the surroundings are cold, the dough will not rise. You will have to keep the dough for longer in a warm spot.

Are There Any Other Famous Dishes From Lublin?

Yes! Many :). One of them is forszmak lubelski, a meat stew. 

Yield: 9 cebularze

Polish Onion Roll Cebularz Recipe

A hand holding Polish Onion Rolls with a European town square in the background.

Polish onion rolls are an easy and cheap snack to make at home. Plus the ingredients are available all year round!

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 10 minutes

Ingredients

Dough

  • 2 ½ cups of all-purpose flour
  • 1 tsp of sugar
  • 1 tsp of salt
  • 1 ½ tbsp of instant yeast
  • 1 egg
  • 2 tbsps of oil
  • ¾ cups of milk (or plant-based milk)

Onion filling

  • 4 onions
  • 3 tbsps of butter or oil
  • 2 tsps of poppy seed
  • 1 tsp of salt
  • ½ tsp of pepper

Others

  • 1 egg (egg brush)

Instructions

  1. Knead the dough for about 5 minutes using your hands (in a bowl) or using the food processor.
  2. Cover the bowl with a clean kitchen cloth and wait for about 1 hour for it to double its size.
  3. In the meantime, prepare the filling.
  4. Peel and finely dice the onions.
  5. Fry them with butter for about 5 minutes.
  6. Season with salt, pepper, and poppy seeds. Allow to cool.
  7. Line the baking tray with parchment paper.
  8. Divide the dough into 9 pieces.
  9. Form cebularze. Do it by making a ball in your hand, then flatten it.
  10. Cover the pan with a kitchen cloth. Wait for another 30 minutes.
  11. Preheat the oven to 356°F (180°C).
  12. After 30 minutes, take a small glass to form dimples in the buns.
  13. Place the filling inside the dimples.
  14. Smear egg brush on the buns to make them shinier.
  15. Bake for 25 minutes.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 258Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 576mgCarbohydrates: 33gFiber: 2gSugar: 4gProtein: 7g

These data are indicative and calculated by Nutritionix

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