Bialys Onion and Poppy Seed Rolls – Today’s Special

Bialys Onion and Poppy Seed Rolls or Lubelskie Cebularze

Let’s learn to make these wonderful buttery and savory treats known to Americans as Bialys Onion and Poppy Seed Rolls. Bialy (or biały as it is written in Polish language) translates as “white.” In Poland, they are called Lubelskie cebularze (loosely translated as Lublin onion rounds). Lublin is a city located about two hours southeast of Warsaw and about an hour from Poland’s border with Ukraine. I suppose it’s possible these rolls originated there. Regardless of where you live or what you choose to call these rolls, they are gorgeous looking and delicious! Learn to bake them at home with these easy to follow instructions.

Enriched simply means adding fats and sweeteners to an otherwise straight dough (flour, water, salt & yeast). Fats might include butter or oil and sweeteners might include sugar, honey, maple syrup, etc. In addition to flour, water, salt and yeast (the basis for all breads), this recipe includes butter, eggs and sugar. These act as dough conditioners that help create and retain moisture in the bread. Furthermore, they add flavor (butter & eggs), a softer mouth feel (fats do this), and a touch of sweetness (in this case, sugar).

Enriched Dough Ingredients

RECOMMENDED INGREDIENTS:

About this Recipe

I recommend using a stand mixer to make this recipe, as I outline in the instructions below. If you do not have a stand mixer, not to worry, just hand knead the dough, it may take 10-15 minutes of hand-kneading to achieve a smooth dough. Master this dough recipe and you will always have an enriched dough to make when you want a touch of sweet bread.

This recipe makes six rolls similar in size to a round sandwich roll. They are ideal for picnics or as a side to lunch or dinner. I recommend using a dry hard cheese, like parmesan, when making the traditional onion and poppyseed filling. However, you could experiment with whatever cheese(s) you have on hand in your refrigerator. Really like cheese? Add additional cheese for a cheesy onion bread. The point here is, once you have the basic dough recipe mastered, the topping can be adjusted to your desire. Experimentation is how family favorites are created and passed through generations!

RECOMMENDED EQUIPMENT:

A Quick Vignette

For one life-altering year (because it’s where I met my husband), I lived and worked in Poland. I would frequently go to the neighborhood bakery to pick up a couple of Lubelskie Cebularze (the name for these rolls in Poland). They made for a quick dinner or an easy lunch. I savored every bite of these delicious delicacies. Alas, nearly two decades later, I am still pining away for them. So, I created this recipe. The results are just as delicious as I remember and bring back fond memories. I am so happy to share the recipe with you all. If you are interested in other breads from Poland, check out my six strand, braided Challah bread (video included to learn the braid), it’s delicious and beautiful.

SHARING IS CARING

This recipe for Bialys Onion and Poppy Seed Rolls makes six and are absolutely perfect for sharing. So bake up a batch, pack up a picnic and indulge in some fresh-air outdoor time with family or friends. If you are not able to picnic, then just share some with a neighbor or coworker as a friendly gesture. They are sure to thank you for your thoughtfulness (we could all use some more of that). As always, I wish you Great Bread for All – Bake One Share One. Happy baking!

Bialys – Onion Poppyseed Rolls

Christina

These are delicious buttery rolls with onions and poppy seeds added boosting the flavor of these eat-alone rolls or add them to a lunch or dinner menu. Great for picnics!

4.75 from 4 votes

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Prep Time 1 hour hr

Cook Time 30 minutes mins

1 hour hr 30 minutes mins

Total Time 3 hours hrs

Course Appetizer, dinner, lunch, picnic

Cuisine American, Polish

Servings 6 Rolls

Calories 296 kcal

Equipment

• Digital Metric Scale
• Electric Mixer with Whisk and Dough Hook
• 4 Liter food container (or bowl)
• Cover for container (or plastic wrap)
• Bench Scraper (or knife)
• Frying Pan
• Large Sheet Pan (18"x13" or 460 mm × 330 mm)
• Parchment Paper

Ingredients

  

• 1.5 tsp Active Dry Yeast
• 1.5 T Sugar
• 1 tsp Sea Salt
• 325-350 g All Purpose Flour approx. 2½ cups
• 115 ml Whole Milk (warmed to 100°F/38°C) 1/2 cup
• 60 ml Water (100°F/38°C) 1/4 cup
• 1 ea Egg
• 30 g Butter (melted and cooled) 2 T + 1 tsp

Filling

• 30 g Butter 2 T + 1 tsp
• 10 g Olive Oil 1 T + 1 tsp
• 1 small Onion (chopped)
• 25 g Poppy Seeds 2.5 T
• 15 g Parmesan (shredded) 2.5 T

Glaze

• Egg Glaze (1 egg + 1 tsp of water)

Instructions

 

Bread

• SCALING
• Using a digital scale, measure out all ingredients.
• MIXING
• Activate the yeast by mixing it with the warm water and a pinch of sugar.
  
• Stir together remaining sugar, salt, and half the flour in the bowl of a stand mixer.
• Add the warm milk and activated (foamy) yeast to the flour in the bowl. Beat with whisk attachment until creamy.
• Add the egg, melted butter, and 2-3 tablespoons of flour, then beat until creamy.
  
• Switch to dough hook. Add remaining flour and mix on level one until a ragged dough is formed (1-2 minutes).
  
• Continue to mix on level two for 6 minutes until a smooth dough is formed that sticks to the bottom and pulls from the sides of the bowl.
  
• Remove from bowl and knead only a few times into a smooth ball.
• BULK FERMENTATION
• Place in a greased container and cover tightly with a lid or plastic wrap.
• Bulk ferment for 1-1.5 hours until doubled in size.

Onion-Poppy Seed Filling

• While dough is bulk fermenting, prepare the filling.
• Melt butter in frying pan with olive oil.
• Add chopped onions and cook over medium-high heat until translucent (do not allow them to brown as they will cook further in the oven).
• Remove from heat, add poppy seeds and shredded parmesan cheese. Stir until poppy seeds are mixed in and the cheese is melted. Set aside to cool.

Assembly of Rolls

• Once dough has doubled in size, dump onto a flat work surface, expelling the gas.
• FOLDING
• Roll the dough into a loose log, about 12" in/30 cm in length.
  
• DIVIDING
• Cut log into 6 pieces
  
• PRESHAPING / ROUNDING
• Roll each piece into a loose ball for a total of six small dough balls.
• BENCH RESTING
• Cover and let dough balls rest for 10 minutes to relax the gluten.
• MAKE UP & PANNING
• Prepare the baking sheet with a piece of parchment paper.
• Taking one dough ball, gently press and turn it between your fingers into a 4-5"/10-12 cm round shape (center will be pressed down while leaving the edges thick).
• Place the shaped dough onto the parchment lined baking sheet.
• Scoop 1/6 of the filling into the center of the roll.
• Repeat until all six balls are shaped, placed on the sheet pan and filled.
  
• PROOFING
• Cover and let rest for 30-45 minutes until doubled in size.
• BAKING
• Preheat oven to 375°F/190°C.
• Uncover the doubled rolls, gently press the filling down in the center, then egg wash the rolls.
• Bake for 20-25 minutes rotating pan half way until rolls are golden brown.
• COOLING
• Remove and cool on a wire rack.
  
• STORING
• Store remaining bialys in a air tight bag at room temperature for up to 24 hours or in the freezer for 3 months.

Notes

Estimated Calorie Count for Bialys – Onion Poppy Seed Rolls

<a href=”https://www.verywellfit.com/recipe-nutrition-analyzer-4157076″ target=”_blank”><img width=”320″ height=”653″ src=”https://www.verywellfit.com/thmb/Tj0QjucIo2E_42WmBo3aY7YGnjo=/1000×0/Nutrition-Label-Embed–1624861187-1a578679cf2742888f7413f4c1dc5a19.png” /></a>

Keyword Bialy, Onion rolls, Poppy seed rolls