Onion pocket or Miami roll question

[Aunt Bea]

I am making some rich dough for butterhorns and I want to make some onion pockets for sandwiches. My question is should I cook the onions before I add them to the dough or put them in raw. My thought is to sweat them in some butter or evoo but, I am not sure.
Thanks B

 

[medtran49]

I would, otherwise they won't be fully cooked. I've made vege bagels before and sweated the veges in a minimal amount of canola oil but I don't think it really matters what you cook them in, just don't use much and account for it when mixing your dough.

 

[taurus430]

I am making these now. I have the recipe from the book "Inside the Jewish Bakery", but I am using it as a guide and basically using a dinner roll recipe. The dough should be medium enrichment, and I am using dry onions as suggested for baking rolls. I've made bialy's using the dry onions also.

 

[Greg Who Cooks]

I enjoy making savory breads and when adding onions I always saute them until they are translucent and limp before adding to my bread dough. This has worked well for me.