Miami rolls are a challah based onion pocket roll. They’re very soft, sweet, flavorful, and delicious. Pretty traditional to jewish bakeries in New York. I worked at a bakery all throughout high school and these were my favorite things there. When they closed down in 2020 I tried to get the recipe but the owner wouldn’t share it with me. Through 10+ iterations I have engineered a recipe that is exactly how I remember them. This recipe is truly worth sharing to keep the tradition of them alive considering so many classic New York bakeries continue to go out of business. I have no clue why they’re named Miami rolls.
See picture at bottom of page.
300g AP Flour 300g Bread Flour 20g Active Dry Yeast 1/4c Vegetable Oil 60g Sugar (+ pinch for yeast) 15g Salt 2g Annatto powder 3 eggs (one is for egg wash) 2 egg yolk 1 large yellow onion Dried onion flakes
- In a large bowl, stir to combine yeast with 15g of sugar and 3/4 cup of warm water. Let sit for ~5 minutes until bubbly and active. - Whisk oil into yeast. - Whisk 2 large eggs + 2 yolk into mixture, one at a time. - Whisk sugar, salt, and Annatto powder into mixture a little a time. - Gradually add flour a little at time until the dough holds together well enough to knead with hands. - Turn dough onto a floured surface and knead very thoroughly until it passes a window pane test. (I typically knead it for 15 minutes straight) - Grease a large bowl, place the dough into it then flip the dough over so every side is oiled. Cover with plastic wrap and let rise in a warm place until just about doubled in size. (Can use the turned-off oven. Can also place a small pot of boiling water at the bottom of the oven to provide extra moisture). - While it rises to double in size, caramelize a large yellow onion: - Chop onion into tiny strips and cook low and slow in olive oil until transluecent. - Allow to cool - Break up the dough into individual balls that are 80g each. - Individually flatten each piece to an oblong shape, about eighth of an inch thick. Place a spoonful of caramelized onions across the center. Fold the long ends into one another so they just overlap. Fold up the other individual sides to seal the onions in. The assembled miami roll should be a small rectangle a little smaller than your closed fist. - Arrange the miami rolls so they have about a half an inch of space between them on a parchment paper lined cookie sheet. It is desirable for them to fuse together a little bit when rising/baking. - Egg wash the top and sides of all of the rolls. - Allow to rise again until doubled in size. About 30-45 minutes. - Preheat the oven to 375 degrees. - Egg wash again and sprinkle dried onion flakes on top. - Bake for 21 minutes or until nice and brown on top.