Golden Onion Rolls

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: 2 hrs 20 mins
• Yields: 12 rolls

Ingredients

• 2 (1/4ounce) packets active dry yeast
• 1⁄2 cup warm water
• 1⁄4 cup sugar
• 1⁄4 cup shortening
• 1  tablespoon salt
• 3⁄4 cup milk, scalded, cooled to lukewarm
• 2  large eggs
• 5 -5 1⁄2 cups flour
• 2  cups onions, chopped
• 1⁄4 cup butter
• 1⁄4 teaspoon salt
• 2  tablespoons  cream
• 1  large egg, slightly beaten
•  poppy seed

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.