Bialys / Soft Chewy Rolls - We Knead To Bake # 5

After completing four successful breads for the past months, the fifth bread of We Knead to Bake is Bialys. Bialys is nothing but a typical round bread more or less similar to a Bagel with a depressed center with savory onion filling and a soft chewy & floury crust. But this is the first time am tasting this delicious chewy rolls/bread that too all baked by me. Thanks to Aparna for giving us different and nice choices of bread and we thoroughly enjoy baking & eating these lovely bread every month and am really glad to be a part of this Great event.
Baking Bialys is not a difficult task but to achieve the perfect floury crust with chewy & soft bread is really a challenging one. Over baking will give u a hard bread so keep an eye while baking and it doesn't need more than 12-15 minutes. For the savory filling along with spiced caramelized onions i added sliced fresh bell peppers and chopped cilantro for extra flavor and taste. It was so good and we loved the spicy toppy. For my kids i baked them plain with some mozzarella cheese and they loved the cheesy bread to the core. If u are looking for a easy & savory bread with simple ingredients n process then this is one of the best option and am sure u will love it. Now off to the recipe...

Recipe source : Adapted from King Arthur Flour 
Makes About 8 large Bialys
Ingredients

1. All Purpose Flour       3 cups
2. Instant yeast          1 tsp
3. Sugar       1 tbsp
4. Salt          1 tsp
5. Water       1 and 1/4 cup
6. Milk        for brushing 

For Onion Filling

1. Oil         1 tbsp or less
2. Cumin seeds      1/2 tsp
3. Onion    2 large (finely chopped)
4. Garm Masala Powder     1/4 tsp
5. Pepper Powder     1/4 tsp
6. Salt      a pinch
7. Bell Pepper      1/4 cup (thinly sliced)
8. Cilantro/Coriander leaves     2-3 tbsp(finely chopped)

Method

• In a large mixing bowl add flour, yeast, sugar, salt and mix well.
• To this add water and combine everything together and set to rest for 10 minutes. After that add lil' more water and knead it to a soft, smooth and elastic dough but not sticky(see 2nd pic).

• Now on a oiled bowl keep the dough and cover the bowl using cling wrap/plastic wrap and set aside (in a warm place) to rise for about 2 hours(should double in size).

• Mean while prepare the savory filling, heat oil in a pan, add cumin seeds wait till it splutter then add onions, sprinkle little salt and saute for a minute.
• Then simmer for 3-4 minutes and lastly add garam masala powder and pepper powder, give a stir and allow this to cool completely.

• After 2 hours, the dough risen and doubled in its size, now punch down the air and knead the dough for few seconds and divide into 2 equal portion and then divide each single portion to 4, total 8 equal pieces and shape each one into a roll by flattening it and then pinching the ends together to form a smooth ball. (See this video for shaping rolls ) 

• Place the rolls on a lightly greased baking sheet and cover them with a towel/plastic wrap. Let them rise for about one hour till pressing with a finger on the top leaves a dent.
• After that take one piece and keep the others covered so they don’t dry out. When the rolls are ready, pick them up one at a time and using your fingers, form the depression in the middle. Hold the roll like a steering wheel with your thumbs in the middle and your fingers around the edges. Pinch the dough between your thumb and fingers, rotating as you go and gradually making the depression wider without actually poking a hole through.

• Place the shaped dough on a parchment lined (or greased) baking tray leaving about 2 inches space between them. Place the caramelized onion filling in the depressions of each Bialy, add bell pepper and cilantro. Brush the outer dough circle with milk. 
• Bake the Bialys at 450 degree Fahrenheit for about 15 minutes till they’re golden brown in color. Cool them on a rack. Serve slightly warm or at room temperature.

   Linking this to Aparna's We Knead to Bake # 5.