Challah Dough Bialy Rolls
Makes 8-12 Onion Challah Bialys
1 3/4 cups warm water
2 tablespoons dry yeast
1/3 cup oil
2 1/2 teaspoons salt
1/3 cup sugar
5-7 cups bread flour
1/2 cup dehydrated minced onions*
2 tablespoons vegetable oil
4 teaspoons poppy seeds
1 tablespoon coarse salt, for sprinkling
2 eggs, whisked
In a large mixing bowl, briskly whisk together the water and yeast. Let stand to allow yeast to dissolve, about 2 minutes. Add in two cups of the flour, and then briskly stir in the salt, sugar, oil, and eggs, and most of the remaining flour. Mix, then knead on slowest speed of mixer to form a smooth but resilient dough (a soft but elastic bread dough). Add additional flour and knead - 8-10 minutes.
Let dough rest 15 minutes and then press out on a lightly floured work surface. Shape into a ball and let rise in a lightly greased bowl, inserted in a plastic bag, loosely sealed. Let rise about 45-60 minutes.
For the onion filling, mix all ingredients in a small bowl and set aside. Prepare egg wash by whisking eggs and set aside.
Gently deflate the dough by turning out onto a floured work surface. Divide in 8-12 portions. Flatten each with a rolling pin to an oval of about 6-8 inches. Place each portion (or bialy) on the prepared baking sheet. Brush each bialy with egg wash. Then top each generously with some of the onion filling. Cover lightly with plastic and let rise until puffy, about 25-40 minutes.
Preheat oven to 350 F. Bake until golden browned, about 18-25 minutes. (These freeze well.)
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
These are lovely to break the fast with. Make them a day before and bake them before serving - they are really quick or bake them the day before Yom Kippur. Unlike regular bialy, which uses bagel dough, these are far more tender and rich oniony rolls. They are amazing plain and a feast with cream cheese or sliced onions and late harvest tomatoes, or simply a sliver of Wisconsin asiago or sharp cheddar cheese.