Bialystoker Rolls

Bialystoker Rolls

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Bialys are almost as popular as bagels; I think the bialys sold in London's East End are the most delicious. The name comes from the city of Bialystok, once in Poland, now part of the Soviet Union.
Servings: 20 rolls
Calories: 100


  • 1 envelope active dry yeast
  • 1 cup lukewarm water
  • 2 teaspoons sugar
  • 4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 egg beaten with 2 teaspoons water
  • 2 onions


  • Sift the flour and salt into a large bowl. Add the yeast mixture and work into a dough. Put the dough into a greased bowl, cover with a damp cloth, and let rise until doubled in bulk, about 1 1/2 hours.
  • Punch dough down and divide into 20 pieces. On a floured board, shape each into a round roll, then transfer the rolls to 2 floured cookie sheets. Cover lightly with a cloth and let rise for 45 minutes.
  • Preheat oven to 400°F.
  • Chop the onions. Press your thumb into the center of each roll to make a shallow depression. Brush depression with the beaten egg mixture, and sprinkle with some chopped onion.
  • Sprinkle very lightly with flour. Bake rolls for 20 minutes, or until golden. Cool on wire racks. Serve split and buttered.
Calories: 100 kcal
Carbohydrates: 21 g
Protein: 3 g
Fat: 1g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 63 mg
Potassium: 46 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 12 IU
Vitamin C: 1 mg
Calcium: 8 mg
Iron: 1 mg
Cuisine Jewish
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