If you are new to bread baking, you can check out my post on yeast and kneading flour.
Start with the dough:
22 oz bread flour (bread flour will create a better texture in the final product, but you can use all-purpose flour)
4 1/2 tsp instant yeast (I use SAF gold for sweet dough, but any yeast will do)
1 Tbsp white sugar
- 1 cup warm water (not too warm, instant yeast is sensitive)
- 3 Tbsp vegetable oil
- 1 extra-large egg plus one yolk
- 1/4 c sugar
- 2 tsp kosher salt
- 1-2 Tbsp oil (for covering finished dough)
- Add the flour into a large mixing bowl. For this recipe you want to use a mixer because of the high-gluten flour
- Add yeast along one edge, top with 1 Tbsp sugar
- Pour the water over the yeast/sugar side of the bowl to make sure yeast is hydrated
- Start mixer on low speed, mixing the flour, yeast and water.
- Add the egg and yolk, salt, oil, sugar and continue to beat at medium speed for 4-5 mintues.
- The dough will be stiff and pull away from the side of the bowl
- Using a flexible scraper, gather up the dough, form a ball in the bowl
- Pour 1-2 Tbsp oil over the dough, turn the dough so that the entire surface has an oily covering
- Cover loosely with plastic wrap (don’t leave air space between the wrap and dough, but make sure it is loose enough for the dough to rise)
- Place in a draft free place (a cool oven works well) and allow to rise until just about double – this will usually happen in under and hour (45-50 minutes).
- Alternately: place the covered dough in the refrigerator and allow to rise for 8-10 hours (this is called "retarding"- slowing the rising/fermentation process. A good blog post on this technique can be found at The Baker's Blog).
In a bowl mix the following ingredients, it is both the filling & topping.
- 24 oz finely chopped yellow onion (do this by hand in order to keep it from becoming too wet)
- 3-4 Tbsp bread crumbs (will help the mixture dry)
- 1 tsp kosher salt
- 2 tsp poppy seeds
- Pre-heat the oven to 375
- Line a baking pan or cookie sheet with parchment paper (no greasing necessary)
- Remove dough from the bowl, place on a work surface and divide the dough into 3 balls
- Working with one piece at a time, roll the dough slightly to form a short oblong
- Rolling in the same direction, roll out to about 12-14 inches. Then work crosswise so that you form a rectangle, about 12x14 and a bit thicker than 1/4 inch. You may need a small amount of flour to keep the dough from sticking.
- Using 1/4 of the onion mixture, spread along the top 1/3 of the dough, lengthwise
- Roll the dough, starting at the onion covered edge, forming a log
- Cut the log crosswise into half and then each half into thirds (six rolls from the log)
- Move the rolls, in the same position, seam side down onto a cookie or baking sheet that has been lined with parchment paper.
- Repeat the process twice more. The yield is 18 rolls, slightly smaller than sandwich rolls.
- You can make larger rolls if you want
- Brush the 18 rolls with oil (use a neutral oil, canola, for example) Using the last 1/4 of the onion mixture, press into the tops of the rolls
- Bake the rolls for approximately 30 minutes - check after 25 minutes. They will be golden brown
- Cool on the pan
- Wrap cool rolls, they stay well for 2-3 days at room temperature and freeze well (double wrap) for about a month.
Yum!!!!!!!!!!!!!!! Enjoy them!