Onion Poppy Seed Rolls
- 7 ounces lukewarm water.
- 3/4 package active dry yeast (3/4 tablespoon)
- 1/2 tablespoon plus 1/4 cup sugar
- 1/4 cup vegetable oil, more for greasing bowl
- 2 large eggs
- 1/2 tablespoon salt
- 4 to 4 1/4 cups all-purpose flour
- 1 medium onion, diced
- 2 tablespoons poppy seeds
- 1/2 teaspoon coarse salt
- 2 tablespoons vegetable oil
- 1 large egg
- Poppy or sesame seeds for sprinkling
Preparation time 30mins
Cooking time 60mins
In a large bowl, dissolve yeast and 1/2 tablespoon sugar in 7 ounces lukewarm water.
Whisk oil into yeast, then beat in 2 eggs, one at a time, with remaining sugar and salt.
Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
Turn dough onto a floured surface and knead until smooth.
Clean out bowl and grease it, then return dough to bowl.
Cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off.
Punch down dough, cover and let rise again in a warm place for another half-hour.
Roll out dough to a rectangle about 12 by 18 inches.
Sprinkle onions, poppy seeds and salt over dough, leaving a 1-inch border.
Brush border of dough with 2 tablespoons vegetable oil. Roll dough up like a jellyroll. Pinch ends closed.
Preheat oven to 350 degrees. Grease baking pan with oil.
Using a dough cutter, cut dough into at least 12 rounds, and place into pan, cut side on top.
Mix egg with a little water, and brush over rolls.
Let rise for another 1/2 hour.
Bake for 20 to 25 minutes or until golden.
Remove from oven and serve warm.