1tspchopped fresh herbs (I like parsley and thyme)
Instructions
PREPARE THE DOUGH
I like to use my 5-qt KitchenAid mixer. Put water, eggs, 4 cups of the flour, and all the other ingredients directly into the mixer bowl. Mix it with the dough hook until well combined, then turn it off and let the dough rest about 15 minutes.
After the rest, turn the mixer on again, and mix until the dough is satiny and smooth. Add a bit more flour as needed, and knead the dough with the hook for about 5 minutes.
Turn the dough out into a lightly greased bowl, turn it to coat, and cover the bowl with lightly oiled plastic wrap. Let the dough rise in a warm place until it has doubled or even tripled in bulk, 60-90 minutes.
PREPARE FILLING
Mix the onions and meat, and season to taste. Season the filling assertively, since the simple dough of the buns will mellow the taste. Set aside for assembly and baking.
ASSEMBLE BUNS AND BAKE
When the dough has risen, knock it down and knead it briefly. Divide it into 18 pieces, each about the size of a ping-pong ball. For each bun: flatten the ball into a circle, and stretch it out until you have a thick dough circle about 4 inches in diameter. Spoon some of the filling onto the center of the circle, and bring the edges up to meet in the center. Pinch the edges of the dough together, and slap the resulting ball from palm to palm, so that you have a smooth rounded bun. Place it, seam side down, on a parchment-paper lined baking sheet. Continue with the others.Cover the rolls with clean tea towels, and let them rise again until they are puffy, 30 to 45 minutes. Heat the oven to 350˚F.
Bake the rolls, uncovered, about 30 minutes at 350˚ until they are golden brown. Remove them from the oven and slide them onto a rack to cool.