Onion Rolls

How to prepare onion rolls

1. Put the dough ingredients in the bread machine and set it to the kneading and rising program. If you don't have a bread machine, dissolve the yeast and sugar in water. Add to the rest of the ingredients and knead by hand until the dough is elastic and doesn't stick to your hands.
   * I used leftover dough from the spinach and feta wreath, which is why I only made 4 rolls; from all the dough above you'll get 6 rolls
2. Sauté the finely chopped onion in 1 tablespoon of oil until soft. Add salt. Add the crushed garlic and thyme and sauté for another minute. Add the poppy seeds and mix well. Let cool.
3. Cut the well-risen dough into 6 equal pieces (first cut the dough into 3, then each resulting piece into 2 - this way they'll be more even).
4. Shape each piece into a roll as follows: take the dough in your hand and pull the edges underneath until the top of the dough is perfectly rounded. Place the roll with the rounded side up on a piece of parchment paper dusted with a little flour. Shape all the rolls.
5. Cover the rolls with a plastic bag and let them double in volume in a warm place, about 1 hour.
7. Line a baking sheet with parchment paper.
8. Take each roll and move it to the baking sheet. It will deflate slightly, but that's not a problem. In the center, press with your finger to make a crater as wide as possible. Fill the crater with about 2 teaspoons of filling.
9. Put a pot of water in the oven preheated to 220°C to create steam, simulating a professional oven.
10. Bake the rolls for 15 minutes.
    * A trick to get a golden crust: since the baking time is short, the rolls come out paler, so turn on the broiler and leave them under the broiler for 1-2 minutes until they brown slightly; don't leave the oven unattended during this time so they don't burn.

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