This is an old Pillsbury BAKE-OFF winner from 1959. Recipe by Jule Ann Gorfkle.
2 packets active dry yeast
1/2 cup warm water
1/4 cup granulated sugar
1/4 cup solid vegetable shortening
1 tablespoon salt
3/4 cup hot scalded milk, cooled to lukewarm
2 large eggs
5 to 5-1/2 cups all-purpose flour
2 cups chopped onions
1/4 cup butter
1/4 teaspoon salt
2 tablespoons cream
1 large egg, slightly beaten
In a small bowl, soften yeast in warm water. In a large mixing bowl, combine sugar, shortening, salt and milk. Blend in 2 eggs and the softened yeast. Gradually add in flour to form a stiff dough. Knead on floured surface until smooth and satiny, 3 to 5 minutes. 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. 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. Shape dough into 2-inch balls. Place on greased baking sheets. Flatten and press fingers in center of each ball to form a hollow. 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. Pre-heat oven to 400 F. Bake for 12 to 16 minutes until golden brown.
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