Sweet Onion Rolls
- 3 large onions, finely chopped
- 1 tablespoon canola oil
- 4 cups cold water
- 3 tablespoons poppy seeds
After you have kneaded the dough, divide it into quarters and then divide each section into quarters again, so that you have 16 pieces. Shape each piece into a round ball and place balls on two greased cookie sheets, eight balls to a sheet. Make sure you leave at least three inches between each ball. Press down with your knuckles to make a hollow in the center of each ball. Cover with a kitchen towel and let the rolls rise in a warm spot for 20 to 25 minutes, or until they have doubled in size.
While you wait for the rolls to rise, peel the onions and chop finely. (You will need about two cups of onions.) In a skillet, saut the onions in the canola oil, adding an additional two tablespoons of oil if the pan gets dry. Cook until the onions are translucent but not brown. Remove the onions from the pan and set aside.
Place a deep-sided empty pan into the bottom of the oven and preheat oven to 4500. When the rolls have doubled in size, repeat the punch-down process with your knuckles. Each roll should be about 4 inches in diameter. Fill each hollow center with two tablespoons of cooked onions.
Brush each roll with the beaten egg, sprinkling a teaspoon of poppy seeds on each. Add four cups of cold water to the heated pan at the bottom of your oven to create steam. (Please use caution when doing this. Wear baking mitts and be sure the steam doesn't hit your face.) Turn down the heat of the oven to 3750 and place the rolls into the oven. Bake for about 20 to 25 minutes or until the rolls are a golden brown. Remove rolls from the oven and cool on a rack for about an hour.