Onion Flat Rolls (Pletzlach)

Onion Rolls

Onion Rolls

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

The Ingredients

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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