Onion seed hotdog rolls
from The Guardian

These tear-apart batch rolls are soft in texture and perfect for a saveloy.

about 400g onions, peeled and sliced
50ml sunflower oil, extra for kneading
2 tsp black onion (Kalonji) seeds, or fennel seeds
75ml cold milk
2 large eggs
1 1/2 tsp fine salt
500g strong white flour, plus more for shaping
100g strong wholemeal flour
1 1/2 tsp dry instant yeast

Cook the onions and oil for 10 – 15 minutes until they’re soft, golden brown and lost most of their moisture. Scrape into a bowl, and mix in the seeds, milk, one egg, salt and 200ml warm water. Add the yeast and flours and mix to a sticky dough, adding more water if needed, then leave the dough 10 minutes. Oil a 30cm area of the worktop and your hands. Knead the dough for 10 seconds. Leave 10 minutes then repeat the quick knead twice more at 10 minute intervals, return the dough to the bowl and leave an hour. Divide into 8 pieces and shape into balls. Roll each out to about the size of a pita then roll up tightly into a long sausage. Place these seam-side down and touching on a tray lined with non-stick paper. Cover and leave for 1 1/2 hours then brush with beaten egg and bake at 200°C/fan 180°C/390°F/gas 6 for 25 minutes.

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