These delicate rolls are rich in flavor and taste absolutely delightful. And they are "really easy to make" - I love homemade bread and love even more the beautiful aromas that filled our home!
Have a wonderful day!
Simple Rolls Recipe
1 Tbsp dried active yeast
1 Tbsp sugar
1 ¼ C. lukewarm water
2 Tbsp Strong white flour
2 Tbsp sunflower oil2 eggs
salt
4 ½ C. Strong white flour
2 onions, finely chopped
Poppy seeds to sprinkle
2 Tbsp. milk
Preparation:
In a medium bowl add the yeast, sugar and water mix and sprinkle with the 2 Tbsp of flour. Cover and leave for 10 minutes until bubbles appear on the surface. In a separate bowl -- preferably large—add the flour. Set aside. When yeast mixture is ready add 1 ½ tsp. salt, 1 egg, and the oil, mix well and gradually add the mixture to the flour—using your hands until all ingredients are incorporated. Knead for about 5-10 minutes until the dough leaves the sides of the bowl.—Remember if dough is to sticky add a little more of flour.
Lightly oil a bowl and place the dough in it and turn. Cover with a dry dish towel. Leave to in a warm place for 1 hour or until double in size. When ready place the dough in a floured surface punch down and knead for 3-4 minutes – to get rid of all the air. Add the onions into the dough and knead for about 1 minute until onions are incorporated into the dough.Shape the dough into egg-size balls—about 1 cm thick--. Place on a baking dish lightly floured-- leave at least 2 cm space between each little ball.
In a little bowl beat remaining egg + the 2 Tbsp. milk and a pinch of salt. Brush top of each ball of dough and sprinkle with the poppy seeds. Leave to raise in a warm place, uncovered for 45 minutes, until double in size. Preheat oven 15 minutes before baking at 190oC/ 375oF. Bake the rolls for 20 minutes. Serve hot or cool.
1 Tbsp dried active yeast
1 Tbsp sugar
1 ¼ C. lukewarm water
2 Tbsp Strong white flour
2 Tbsp sunflower oil2 eggs
salt
4 ½ C. Strong white flour
2 onions, finely chopped
Poppy seeds to sprinkle
2 Tbsp. milk
Preparation:
In a medium bowl add the yeast, sugar and water mix and sprinkle with the 2 Tbsp of flour. Cover and leave for 10 minutes until bubbles appear on the surface. In a separate bowl -- preferably large—add the flour. Set aside. When yeast mixture is ready add 1 ½ tsp. salt, 1 egg, and the oil, mix well and gradually add the mixture to the flour—using your hands until all ingredients are incorporated. Knead for about 5-10 minutes until the dough leaves the sides of the bowl.—Remember if dough is to sticky add a little more of flour.
Lightly oil a bowl and place the dough in it and turn. Cover with a dry dish towel. Leave to in a warm place for 1 hour or until double in size. When ready place the dough in a floured surface punch down and knead for 3-4 minutes – to get rid of all the air. Add the onions into the dough and knead for about 1 minute until onions are incorporated into the dough.Shape the dough into egg-size balls—about 1 cm thick--. Place on a baking dish lightly floured-- leave at least 2 cm space between each little ball.
In a little bowl beat remaining egg + the 2 Tbsp. milk and a pinch of salt. Brush top of each ball of dough and sprinkle with the poppy seeds. Leave to raise in a warm place, uncovered for 45 minutes, until double in size. Preheat oven 15 minutes before baking at 190oC/ 375oF. Bake the rolls for 20 minutes. Serve hot or cool.
Yummm !!!!
ReplyDeleteThe onion bread rolls look soft soft and will be utterly delicious when tasted with butter.
I will soon make an eggless version of it and post on my blog !!!!
Cheers !!!!
Abhilasha