These onion and garlic rolls are simple to prepare and delicious. When I was first married, I prepared these onion/garlic rolls regularly. Since the total rising time is less than two hours, I found that I was able to start these after work on Friday and still have them ready for Shabbos.
2 tablespoons dry yeast
1 1/4 cups warm water
4 tablespoons sugar
1/4 cup oil
1 tablespoon kosher salt
5 cups of flour
2 medium onions, chopped small
4 cloves of garlic. minced
1/4 cup olive oil or coconut oil
Mix yeast, warm water and sugar in a bowl. Let rise until yeast is bubbly and foamy. (If yeast does not bubble and foam, yeast is not active and must be discarded. Start yeast, water and sugar mixture with new yeast).
Add eggs, oil and salt and whisk until combined. Add flour and knead just until dough pulls away from sides of bowl and forms a ball.
Add a bit of flour to remove the dough from the bowl. Cover and let rise in a warm area of kitchen for one hour. Once the dough has finished rising, place all of the dough before you.
Brush the baking pans with oil, spray with cooking spray or cover with parchment paper.
In a separate bowl, combine oil with minced onions and garlic.
Form rolls by shaping into a ball and flattening or by knotting a dough log.
Create a hollow in the center of each roll and fill with onion/garlic mixture.
Bake 12 to 16 minutes, until golden brown.