Bialy Onion Rolls
Serves: 8
  • 2 Tbsp olive oil
  • 1 small sweet onion, minced
  • 2 Tbsp bread crumbs
  • 2 Tbsp Parmesan cheese
  • 3 Tbsp poppy seeds
  • 1 cup warm water (110°F)
  • 1 tsp instant yeast
  • 1 tsp salt
  • 3 cups unbleached flour
  1. Preheat oven to 425 degrees F.
  2. Heat oil and onion in a skillet. Cook onion until golden, stirring frequently. Set aside.
  3. Dissolve yeast in warm water. Combine flour and salt in a bowl. Slowly add the flour to yeast mixture and continue to mix on low speed until dough comes together, about 2 minutes. Increase the speed to medium and mix for about 5 minutes.
  4. Transfer dough onto a lightly floured work surface. Knead for about 5 minutes until smooth. Form a round ball and place the dough in a lightly greased bowl. Cover and let rise in a warm place away from drafts, about 1 hour.
  5. Cut dough into 8 equal portions. Working with one piece at a time (cover remaining pieces to avoid drying), form round, smooth balls. Place on a cookie sheet 2" apart. Cover and let rise for about 1 hour until almost doubled in size.
  6. Wet the bottom of a small glass and dip in flour; press glass into center of each dough ball. Add a spoonful of onion mixture to each roll. Sprinkle with bread crumbs, cheese and poppy seeds.
  7. Bake until bialys are golden-brown, about 6 to 8 minutes.
Recipe by Northwest Fresh at