Turmeric Rolls with Onion
by Sarah Kwan
makes 6 rolls
1 1/2 cups + 1/4 cup bread flour
1 teaspoon instant yeast
1/2 teaspoon turmeric
1/4 teaspoon salt
1/2 cup warm milk
2 Tablespoons honey
1 large egg
1 Tablespoon melted butter
1/4 cup minced onion
1 Tablespoon butter, melted
In a large bowl, combine the 1 1/2 cups flour, yeast, turmeric and salt. Mix together the milk, butter, egg and honey, then combine with the flour until it turns into a sticky mass. Flour a clean surface with the 1/4 cup flour. Turn the dough out onto the flour and knead for approximately 10 minutes, until the 1/4 cup flour is incorporated into the dough and the dough is smooth and elastic. Put it in a lightly greased bowl and cover with cling wrap. Place the dough in a warm place and let rise for an hour and a half.
Punch down the dough, and let it rise for another hour.
During the second rise, immerse the minced onion in boiling water (to cover) and let cool.
Line a baking sheet with parchment paper.
After the second rise, separate the dough into 6 equally sized pieces and gently form them into balls. (Optional: Form them into knots by rolling them out into long, thin strips, tying a double knot and tucking the ends underneath) Place them on the baking sheet, equally spaced apart. Brush with melted butter. Drain onion, and sprinkle over the buns.
Let rise for another hour.
Preheat the oven to 350F. Bake the rolls for 20-25 minutes.