Renny Darling's

If you are a fan of Bialistock Rolls, as I am, I thought you would like a recipe that is easy to prepare and does not require fussing. These delicious small Russian breads add an exciting touch to a meal and everybody will thank you for going to so much trouble. Please use a good quality, heavy baking pan to assure even baking. Freeze in double plastic bags.

1/2 cup warm water (105°)
1 tablespoon sugar
1 package (1 tablespoon) dry yeast

1 1/2 cups warm water (105°)
1 tablespoon oil
5 cups all-purpose flour. (Can use 2 1/2 cups bread flour and 2 1/2 cups all-purpose flour.)
1 teaspoon salt

Topping:
3/4 cup chopped onion
1 tablespoon oil

Preheat oven to 425°. Line with foil, 2 baking pans, 12x16-inches (not necessary to grease foil.) In the large bowl of an electric mixer, proof yeast by stirring together 1/2 cup water, sugar and yeast. Allow to stand for 10 to 15 minutes, or until yeast starts to foam. If yeast does not foam, it is not active, and should be discarded.

Now, beat in the next 4 ingredients, and beat until mixture is thoroughly blended. On a floured board, or using a dough hook, knead dough for 5 minutes. Place dough into an oiled bowl, and turn dough to coat both sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled in bulk, about 1 hour, or refrigerate dough overnight.

Punch dough down and with oiled hands, divide dough into 16 balls. Place 8 balls in each prepared pan and with your fingers, spread balls out into 4-inch rounds. Make a deep indentation in center. Stir together onion and oil and place about 1 tablespoon onion mixture into each indentation. (For chewy Bialys, bake at once. For softer, more bread-like Bialys, allow dough to rest for 15 minutes.)

Bake at 425° for about 25 minutes, or until tops are golden brown. Yields 16.

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