From my story, Ripped from the headlines
Reprinted from The New York Times, December 1, 2004.
©2004 The New York Times Company
Adapted from Rebecca Peltz
Time: About 1 hour, plus 1 ½ hours’ rising
4 cups all-purpose flour
2 scant tablespoons yeast (2 packets)
4 tablespoons sugar
1 large egg
¼ cup plus 2 teaspoons vegetable oil
1 ½ teaspoons salt
1 medium onion, peeled and diced
2 teaspoons poppy seeds
½ 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, ¼ 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.
Yield: 20 onion rolls.