Onion Poppy Seed Rolls

[JayBassin]

Onion Poppy Seed Rolls

Very soft tasty dinner rolls.

• 1 c Tepid water (about 105 F)
  
• 2 tsp dry yeast
  
• 2 T sugar
  
• 1/4 c light rye flour (or wheat flour)
  
• 1 egg
  
• 2-3/4 c bread flour
  
• 1 tsp salt
  
• 2 T softened butter (or oil)
  
• 1/4 c poppy seeds
  
• 1 medium white onion, finely minced
  
• 1 T olive oil
  

Mix together the finely chopped onion, poppy seed, and 1 Tbs oil, set aside. I find that a mandoline set on julienne works great for reducing an onion to fine dice quickly. Don’t use a food processor because it will become mush.

In a stand mixer bowl, proof yeast for about 20 minutes with 1/4 C of the water and a pinch of the sugar until foamy. Pour in the rest of the water, sugar, rye flour, 2 3/4 C flour, egg, rest of sugar, salt, fat, and mix with dough hook on speed 1 until shaggy. Increase speed to 2 or 3 and knead until the bowl is clean and the dough is smooth and shiny. It should be soft, but not sticky. Add more flour if the dough is too wet (doesn’t separate from the bottom of the bowl). Total kneading time is about 8 minutes.

Dump onto lightly floured counter and shape into a tight ball; it will be about 5” diameter. Spray the mixer bowl with Pam, put in the dough ball, spray the top of the dough ball (to keep it from drying out), and cover with plastic wrap. Let rise about 2 hours until doubled in size.

Dump out on counter (it will be very soft and stretchy). Gently pull dough into a flat rectangle, about 14” by 24”; it will be thin (less than 1/2”). Smear the onion-poppy seed mixture on the dough. Roll up the dough tightly, starting with the short edge, so you end up with a tight roll about 14” long and about 1.5” diameter.

With a serrated knife, slice into 1” pinwheels. Place 7 each into two 8” or 9” cake pans sprayed with Pam. Put 1 in the center and 6 around the circumference; they will grow together as they proof. Cover with plastic wrap and let rise 2-3 hours (these rolls can take over-proofing, so don’t worry) until puffed.

Bake in preheated 375 F oven for 12-15 minutes until golden brown. Dump out immediately onto a rack to cool.

Keywords: Easy, Bread

( RG1414 )