Make the pullman loaf bread recipe.
Saute the onion in the butter.
Finely mince the onion.
When translucent, add the caraway seed and allow to cool to room temperature. You do not want the butter to set up, so you can keep warm over a pilot if you have one.
Scale the dough into .15# (2.5 oz.) balls. Allow to rise for about an hour or till doubled.
Flatten out the balls one at a time, using your fingers.
Pick up the disc of dough, and flatten more between your fingers, turning the dough as you go...
Continue till the dough is about .25 inch thick all around.
Lay the disc on your bench, and spread a tablespoon of the onion mixture on top.
Fold the bottom half of the disc up onto the top half, making a half moon.
Fold one corner onto the other corner making a wedge.
Press the dough into a greased muffin pan, pressing the point down in, and leaving the folds on top.
Repeat with all the dough.
Spray the roll tops with water and sprinkle with more caraway if desired. Bake at 350 till golden brown on top. Turn out onto a rack to cool.
Mix everything together. Bake at 350
This will make 8 1# loaves. 1# is the exact size to put in the pullman form.
Dough does not rise like normal dough.... It seems to just sit there..... I let it raise in the oven (pilot heat) for about an hour and a half, and it barely budged, but when baked, it will fill the form.
2/27/05 -- Used butter instead of oil, and portioned at .15 pound for dinner rolls. Yielded 6 trays of 9 rolls each or 54 rolls.
5/14/06 - Sauted a whole sweet onion in butter till translucent, and added poppyseeds. Let this cool. I then rolled out the roll, flat, and spread about a teaspoon and a half on the roll. Folded the roll into a semi-circle, and then again into a triangle. Put point down into muffin tins. Were really great. Everyone wanted these and not the plain ones.
With the pullman loaves, be careful about weight and proof. Here are one pound doughs
You should see that they didn't even fill the bottom half. But I let the raise for about an hour and a half, and here's the result. Obviously too big. So I'd either cut the dough weight down to .9 or cut the proofing time. Need to allow for the oven spring.
Better picture of the dough spill over.
Recipe edited 7/1/2018 to convert to grams.