Wednesday, December 9, 2009

Onion Flat Rolls

4 cups all purpose flour
2 scant T yeast (2 packets)
4 T sugar
1 large egg
1/4 cup plus 2 teaspoons vegetable oil
1 1/2 teaspoons salt
1 medium onion, peeled and diced
2 teaspoons poppy seeds
1/2 teaspoon kosher salt

Place flour in bowl of an electric mixer with dough paddle attached. Make a well in center and pour in 1 cup lukewarm water. Stir in yeast and 2 tablespoons sugar, and let sit for 30 minutes.

Add egg, 1/4 cup vegetable oil, remaining sugar and the salt. Mix well until dough is soft but not sticky, adding flour if necessary. Turn into a greased bowl, and let rise again, covered, for one hour. Knead lightly, and let rise again for 30 minutes.

Heat oven to 350 degrees. Place diced onion in a small bowl, and stir in poppy seeds and remaining 2 teaspoons vegetable oil. Set aside.

Divide dough into 20 balls. On a floured board, roll each ball into a circle about 2 or 3 inches in diameter and about 1 inch thick. Sprinkle a tablespoon or so of onion-poppy seed mixture on each circle. Roll circles again, to a thickness of about 1/8 of an inch. Prick each circle with a fork and sprinkle lightly with kosher salt. Transfer to 2 ungreased baking sheets. Bake for about 20-25 minutes or until golden brown.

Makes 20 onion rolls


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