Bialys - Onion Poppyseed Rolls
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!
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=/1000x0/Nutrition-Label-Embed--1624861187-1a578679cf2742888f7413f4c1dc5a19.png" /></a>