Onion Pockets Rolls Food

ONION ROLLS

Steps:

• Combine warm milk, sugar, salt and butter.
• In a large warm bowl, pour in warm water, sprinkle yeast over the water and stir until dissolved.
• Add milk mixture, onion and 3 cups flour to the yeast mixture.
• Beat until smooth.
• Add enough additional flour to make a stiff dough.
• Turn dough out onto a lightly floured board.
• Knead until smooth and elastic (about 8-10 minutes).
• Place dough in a greased bowl, turning dough to grease the top.
• Cover dough and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).
• Punch dough down and divide into 14 equal pieces.
• Shape pieces of dough into round balls.
• Place dough balls (about 3 inches apart) on greased baking sheets that have been sprinkled with cornmeal.
• Cover and let rise again in draft free, warm place until doubled in bulk (about 1 hour).
• Cut a small"X" into the tops of the rolls with a sharp knife or razor.
• Bake rolls in a preheated 400°F oven for 20 minutes.
• Brush rolls with the egg white/cold water wash.
• Bake rolls 5 minutes longer, or until done.
• Remove from baking sheets and cool on wire racks.
• ***Asan option, you can sprinkle the roll tops with a bit of additional minced onion after they are brushed with the egg white wash.

ONION ROLLS, BREAD MACHINE

Steps:

• In a small skillet over medium heat, melt the butter; add onion. Saute onion about 10 minutes until tender, but not browned. Remove pan from heat and allow onion to cool slightly.
• Reserve 1/4 cup of the onion mixture; set aside. Place remaining onion mixture and dough ingredients in bread pan, select the Dough setting, and press start.
• When dough cycle is complete, turn dough onto a floured countertop or cutting board. Gently roll and stretch dough into a 12-inch rope. With a sharp knife, divide dough into 10 pieces.
• Grease a large baking sheet. Roll each piece of dough into a ball and then flatten slightly. Place rolls on prepared sheet. In a small bowl, beat together remaining egg and 1/2 teaspoon salt; brush egg mixture over each roll. Spread approximately 1 teaspoon of reserved onion mixture on each roll. Let rise in warm oven 30 to 45 minutes until doubled. (Hint: To warm oven slightly turn oven on Warm setting for 2 minutes, then turn it off and place covered dough in oven to rise. Remove sheet from oven to preheat.).
• Preheat oven to 375°F Bake rolls 20 minutes until they are golden and onion is brown, but not burnt. Remove from oven and cool on racks.

NO-KNEAD ONION ROLLS

Steps:

• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions, 1 teaspoon of the sugar, and ½ teaspoon salt and cook, stirring occasionally, until golden brown, 15 to 18 minutes.
• Place 2 cups warm tap water (105° to 115° F) in a large bowl; sprinkle with the yeast and let stand until foamy, 4 to 5 minutes. Whisk in the eggs, 4 tablespoons of the butter, the remaining ¼ cup of sugar, and 1 teaspoon salt. Add the flour and three-quarters of the onions and mix until a sticky dough forms. Brush the top of the dough with the remaining tablespoon of oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
• Butter a 9-by-13-inch baking pan. Punch the dough down. With well-floured hands, form the dough into 16 balls and place in the prepared pan, spacing evenly. Sprinkle with the remaining quarter of the onions. Cover the pan loosely with plastic wrap and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
• Heat oven to 400° F. Remove the plastic wrap and brush the dough with the remaining 2 tablespoons of butter. Bake until the rolls are golden, 18 to 22 minutes (tent with foil if the tops brown too quickly). Cool in the pan for 5 minutes before serving.

ONION POCKETS ROLLS

Steps:

• 1. Make the dough; In a large mixing bowl or the bowl of your mixer, combine the flour ,sugar and yeast, then mix with a whisk or the flat (paddle) beater at Low (Kitchen Aid 2) speed. Add the warm water,egg and oil mixture at the same time and blend until the dry ingredients are evenly hydrated and the dough forms a shaggy mass, 1 to 2 minutes. Spinkle in the salt and mix for 1 minute longer.
• 2. If kneading by machine: switch to the dough hook and knead on low (KA2) for 8 to 10 minutes. Turn onto a well-floured surface and knead by hand for 30 to 60 seconds.
• 3. If kneading by hand: turn the dough onto a well-floured surface and knead until the dough is smooth and elastic and stretches when pinched and pulled, about 10 to 15 minutes.
• 4. Form the dough into a ball and put it in a lightly oiled mixing bowl, turning it upside down so that there's a thin coating of oil on the top surface. Cover with plastic wrap or a damp cloth and let the dough ferment for 45 to 60 minutes, until doubled in bulk.
• 5. While the dough is fermenting make the onion filling. Add the boiling water to the dried onions and cover with plastic, let sit for 30 minutes. Drain through a strainer and pour out on to a double layer of paper towels and blot moisture out. Combine to onions, the oil, poppy seeds and salt, then mix well. Set aside.
• 6. After dough is fermented and doubled in size, divide into 2 18 oz. pieces, roll into a thick sausage shape and stretch to 12 inches.Cover with plastic wrap and let rest for 15 to 20 minutes to relax the gluten. Ater the resting period, place the first piece of dough on a well-floured surface so that the wide side faces you. Using a rolling pin, roll the dough first from side to side to a width of 18 inches and then roll it lengthwise to about 10 to 12 inches. Brush the top of the dough generously with vegetable oil, leaving about 1/2 in of the edge unoiled. and spread 1/3 of the filling evenly across the upper two-thirds of the dough rectangle. Starting at the edge nearest you, fold the dough in thirds, letter-style, and seal the upper edges by pressing it gently with the heel of the hand. You now have a strip of filled dough approximately 18 inches long and 3 inches wide. Set aside and repeat this process for the second piece of dough. Spread the remaining filling on parchment paper or wax paper and press the dough strip onto the filling so that it adheres to the dough. Turning the strips right side up and cut each into 6 pieces. Put each piece on a piece of parchement paper that you have placed in large cooking sheet or stone, let rise for an additional 45 to 60 minutes. Preheat oven to 350 F and bake, using the top third of the oven for 10 to 12 minutes, until rolls are mottled brown. Let cool on a rack for 10 to 15 minutes and eat warm. Please take pictures, I want to see!!!
• 7. P.S the bottle behind the rolls is the Czech moonshine I spoke of!