In a large bowl or a bowl of your standing mixer sift the flour and salt.
500 grams all Purpose Flour - Whole Wheat flour, 2 teaspoon salt or to taste
Add egg and butter.
1 Egg, 2 tablespoon - 28 grams - butter
Give it a mix.
Now add the bloomed yeast mixture.
When kneading in a stand mixer, first start on slow and slowly increase the speed.
Add more milk if required. (As much required)
½ Cup Milk
Knead the dough until it is nice and elastic. With a stand mixer, it should take around 4-5 minutes.
With your hand, it should take around 8-10 minutes.
Once the dough is smooth and elastic, shape it into a round ball.
Let it rest in a greased bowl.
Let the dough rest for 60-90 minutes until double in size.
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Shaping Cebularz Lubelski (Polish Onion Rolls)
Divide the dough into equal portions.
Using some flour either roll or pat the dough into 10-12 cm circular discs.
Extra flour for rolling the dough
Arrange the circular disc on a greased baking tray or parchment-lined baking tray.
Keep some distance between the rolled disc or else they might stick to each other.
Add around 1 tablespoon of onion stuffing to each of the rolled discs.
Let it rest again for 30-60 minutes until double.