Onion Buns
Ingredients
- 1 tsp (5 mL) granulated sugar
- 1-1/2 tsp (7 mL) active dry yeast
- 1 egg
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) liquid honey
- 1-1/2 tsp (7 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1-2/3 cups (400 mL) (approx) bread flour or all-purpose flour
- 1 cup (250 mL) whole wheat flour
- 1/3 cup (75 mL) grated Parmesan cheese (optional)
- Onion Filling:
- 2 tbsp (30 mL) olive oil
- 2 tsp (10 mL) fennel seeds
- 3 lbs (1.5 kg) onions, chopped
- 1/2 tsp (2 mL) salt
Preparation
In small bowl, stir sugar into 1/4 cup/60 mL warm water until dissolved. Sprinkle with yeast; let stand until foamy, 5 to 10 minutes.
In large bowl, combine 2/3 cup/150 mL warm water, egg, oil, honey, salt and pepper. Stir in yeast mixture. Stir in 1 cup/250 mL of the bread flour; beat until smooth and sticky. Stir in whole wheat flour and remaining bread flour until soft dough forms.
Knead, adding up to 1/3 cup/75 mL more bread flour as necessary, until dough is moist and smooth. Form into ball. Place in oiled bowl, turning to coat. Cover; let rise in warm place until doubled in bulk, 1-1/2 to 2 hours.
Onion Filling: Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add fennel seeds; fry for 15 seconds. Add onions and salt; fry, stirring often and reducing heat if burning, until golden, about 30 minutes. Let cool.
Lightly punch down dough; knead lightly for a few turns. Press into rectangle. Cover; let rest for 15 minutes to relax the gluten.
On lightly floured surface, roll dough into 18- x 12-inch/45 x 30 cm rectangle. Spread Onion Filling over dough; sprinkle Parmesan cheese (if using) on top. Beginning at 1 long edge, roll into cylinder. Cut into 12 equal rounds. Place, evenly spaced, in oiled 13- x 9-inch/33 x 23 cm baking pan. Cover; let rise in warm place until doubled in bulk, 30 to 45 minutes.
Bake in centre of 375°F/190°C convection or 400°F/200°C conventional oven until golden brown and cooked through, about 17 minutes. (To test if rolls are cooked, insert knife into centre roll for 5 seconds; remove. If blade is clean and hot, rolls are done.) Let cool in pan on rack for 5 minutes; remove from pan.
Makes 12 buns.
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