Our new kitty cat is coming Saturday and I want to make a nice dinner for the cousins who are bringing her. They are excited to find a home for her.



Back in the 1960s, my mother bought what we called onion buns at a local bakery and they were so good. The onions were sauteed and combined with poppyseeds so they didn't get hard and toasted in the oven. They are somewhere in between a pletzel and a bialy.

This recipe looks a little complicated, but I think once you get started, it'll go together logically.

Bialy

1 teaspoon olive oil or 1 teaspoon vegetable oil
1 1/2 teaspoons poppy seeds
1/3 cup onion, minced
1/2 teaspoon kosher salt, coarse
2 cups water, warm divided (110 to 115 degrees)
7 g active dry yeast
2 teaspoons sugar
2 1/4 teaspoons salt
1 3/4 cups bread flour
3 1/2 cups all-purpose flour

Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal.

Prepare Onion Topping: In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside, set aside.
In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy. Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour. Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft). Add flour if you think the dough is too moist , a tablespoon at a time. If the dough is looking dry, add warm water, a tablespoons at a time.

Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk. On a floured board or counter, punch dough down and roll into a log. With a sharp knife, cut log into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes. Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter.

Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don’t let them over-rise). Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim. Place approximately 1 teaspoon of Onion Topping in the hole of each bialy. Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes. 15 Preheat oven to 425 degrees F.

Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned.

NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry. Remove from oven and let cool on wire racks. After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly).

NOTE: These rolls are best eaten fresh, preferably lightly toasted and smeared with cream cheese. For longer storage, keep in the freezer. 21 Makes 8 bialys.

Read more at: Brooklyn Bialy Recipe




I really like this recipe from King Arthur Flour. It's less involved.

Spiral Onion Rolls

3/4 cup to 1 cup lukewarm water*
2 tablespoons butter
1 large egg
3 1/2 cups King Arthur Unbleached all-purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 teaspoon onion powder
1 tablespoon instant yeast
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Topping
3 tablespoons minced dried onion
1 egg white beaten with 1 tablespoon water
topping seeds: sesame, poppy, etc., optional

1) To make the dough: Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—to make a soft, somewhat tacky dough.

2) Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.

3) Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle

4) Sprinkle the dough with the minced onion, and press/roll it into the surface gently.

5) Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.

6) Cut the log into eight thick slices. A pair of scissors works very well here.

7) Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.

8) Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.

9) Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.

10) Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.