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Pepper, Onion and Poppy Seed Rolls

 

 

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Pepper, Onion and Poppy Seed Rolls

Richard Stancati, Executive Chef, Nadine's – New York
Gourmet October 1991

“Chef Stancati suggests that you could vary this recipe -
one he has been asked for many times - by sprinkling
kosher salt over the rolls before baking them.”

1/2 cup minced onion
4 tablespoons olive oil
3 1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons poppy seeds
2 teaspoons cracked black peppercorns
a 1/4-ounce package (2 1/2 teaspoons)
active dry yeast
1 1/4 cups lukewarm water

In a small skillet cook the onion in 2 tablespoons of the oil over
moderately low heat, stirring, until it is softened and let it cool.
Into a large bowl sift together the flour and salt, add the poppy seeds
and the peppercorns, and combine the mixture well.
In another large bowl proof the yeast with a pinch of sugar in 1/4 cup
of the lukewarm water for 5 minutes, or until it is foamy. To the yeast
mixture add the flour mixture, the onion mixture, and the remaining 1
cup lukewarm water and combine the mixture until it just forms a
dough. Turn the dough out onto a lightly floured surface and knead
it for 5 minutes, or until it is smooth.
Put the dough in a lightly buttered bowl, turning it to coat it well with
the butter, and let it rise, covered  with plastic wrap, in a warm place
for 50 minutes to 1 hour, or until it is double in bulk.
Punch down the dough and roll it out 3/4 inch thick on a lightly
floured surface. Cut out rounds of the dough with a 3-inch cookie
cutter, transfer them to a lightly oiled baking sheet, and brush the
tops of the rolls with the remaining 2 tablespoons oil. Let the rolls
rise in a warm place, covered with plastic wrap, for 50 minutes to
1 hour, or until they are double in bulk, and bake them in the middle
of a preheated 350-degree F. oven for 25 to 30 minutes, or until
they are golden and sound hollow when tapped.
Makes about 12 rolls.
 

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