Name: Pletzlach (Onion-Topped Rolls)
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 5 min
Ingredients: 8 cups all-purpose flour; 1 tbsp sugar; 1 tsp salt; 1 tsp ground white pepper; 2½ tbsp active dry yeast; ½ cup vegetable oil; 2 cups lukewarm water (about; or lukewarm milk, which makes them dairy); 1 large egg, beaten; 2 onions, finely chopped; 1 tbsp poppy seeds (heaping)

How I make it

Put the flour, sugar, salt and white pepper in a stand mixer bowl. With the mixer on low, add the yeast, oil and water.
Knead for about 5 minutes in the mixer, then 2 more minutes by hand.
Place in a bowl, cover with a towel and let rise for about 1 hour, until doubled.
Punch the dough down, knead briefly and divide into equal balls of about 160 g (5½ oz).
Set the balls on a baking sheet lined with parchment paper and let rise well, about 1 hour.
Brush with the beaten egg, put a spoonful of chopped onion on each roll and press it flat. Sprinkle everything with a little poppy seed.
Bake in an oven preheated to 400°F (200°C) for 30-35 minutes, until golden and a toothpick inserted in the center comes out clean.

Pletzlach (Onion-Topped Rolls) Draft

What you need

Dough

Topping

How I make it