Makes 6 rolls
  • ¼ cup dried onion flakes
  • Water
  • 2 tbsp unsalted margarine, melted (or butter for dairy)
  • ½ teaspoon salt (optional)
  • ½ tbsp poppy seeds
  • 6 frozen egg-twist rolls (frozen dough, not prebaked rolls)
  • Grease for the baking sheet 
  • 1 egg, beaten.
Reconstitute the dried onions in water, then squeeze dry and place in a small bowl. Stir the melted margarine into the reconstituted onion flakes. Season with salt, then stir in the poppy seeds.

Thaw the frozen egg roll dough. On lightly floured surface, roll out each roll into a 5½-inch circle. Spoon a portion of the onion filling on three-fourths of each circle, reserving some of the filling for the top of the rolls. Fold a third of the dough over the onion filling; fold a third over from the other side. Place the rolls seem side down on a lightly greased cookie sheet. Brush the rolls with the egg wash and top with the remaining onion mixture. Let rise in a warm draft-free place until doubled in bulk. Preheat the oven to 375 degrees F. Bake for 15 to 20 minutes, until nicely browned.