|450||grams||Flour, High Gluten|
|2 1/2||gram||Yeast, Instant|
Place the first 6 ingredients into the Thermomix bowl. Process at speed 4 for 30 seconds to dissolve the sugar and salt.
Soak dried onion in very hot water. (This and the next 3 steps can be performed while the dough is rising if desired.)
When the onions have absorbed as much as they will, drain, reserving the liquid for use in the dough.
Add the poppy seeds and oil to the onions and mix. NOTE: I add some caraway seeds to mine as well, but that's not traditional.
Chill the onion mixture till needed.
Add the flour and yeast to the Thermomix.
Process the dough at speed 4 for about 5 seconds to do initial mix. Then proceed on dough setting for 8 minutes.
Turn dough onto work surface and knead briefly to shape into a ball. Very lightly oil the ball, just to prevent drying out.
Tare and shape the rolls. 70 grams each will yield about 10 rolls.
Allow rolls to rest only 10 minutes. This is NOT to rise, but for the dough to relax.
Spread the onion mixture out on a tray or work surface.
Press the rolls, one at a time, into the onion mixture. You do NOT want to flatten beyond 1/2 inch or so.
Allow rolls to rise to full proof.
Bake at at 440 F (225 C) with steam till brown and crisp.
Place dough in a storage container to rise. I use a see through container with a rubber band so I can watch it rise, and tell how much. The rubber band marks the height of the dough at the start. Allow to rise till doubled.
Onion should imbed into the dough