Polish Onion Roll Cebularz

I am an old cook, not a chef, but a cook. Baking bread was a specialty, as well as Son-of-a-Gun Stew, which I will explain sometime, maybe, if I have time. I quit bread because I'm not interested anymore. A retired teacher, I am diligently researching how to become a world-class old coot, or koot, however, it is spelled, in addition to being a curmudgeon that defined me when I was 12! My wife tells me I claimed world-class status coot/koot several years ago, but I love daily practice.

subheading: Dough:

2 ½ cups of all-purpose flour

1 tsp of sugar

1 tsp of salt

1 ½ tbsp of instant yeast

1 egg

2 tbsps of oil

¾ cups of milk (or plant-based milk)

subheading: Onion filling:

4 onions

3 tbsps of butter or oil

2 tsps of poppy seed

1 tsp of salt

½ tsp of pepper

subheading: Others:

1 egg (egg brush)

Directions at polishfoodies.com

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