Mrs. Peltz's Onion Flat Rolls (Pletzlach)

Found this gem in The New York Times - I plan to make them this week. Oh, my DF, a lovely woman of Polish descent who has kept her Brooklyn accent after being gone so many years, will be soooo surprised! The article noted - Like the bialy, a form of pletzel from Bialystok, her tzibele pletzel (onion pletzel) is studded with onions and poppy seeds, but it is flatter than the bialy and made from a sweet dough formed into a round, rolled out very thin and then pricked with a fork. I'm using 2 tespoons yeast for my first making & will increase to the 2 tablespoons yeast the recipe calls for.

• Ready In: 2 hrs 25 mins
• Yields: 20 rolls

Ingredients

• 4  cups all-purpose flour
• 2  tablespoons  yeast (2 packets)
• 4  tablespoons sugar
• 1  large egg
• 1⁄4 cup  vegetable oil (plus 2 teaspoons)
• 1 1⁄2 teaspoons salt
• 1  medium onion, peeled and diced
• 2  teaspoons poppy seeds
• 1⁄2 teaspoon kosher salt

Directions

1. Place flour in bowl of an electric mixer with dough paddle attached. Make a well in center and pour in 1 cup lukewarm water. Stir in yeast and 2 tablespoons sugar, and let sit for 30 minutes.
2. Add egg, 1/4 cup vegetable oil, remaining sugar and the salt. Mix well until dough is soft but not sticky, adding flour if necessary. Turn into a greased bowl, and let rise again, covered, for one hour. Knead lightly, and let rise again for 30 minutes.
3. Heat oven to 350 degrees. Place diced onion in a small bowl, and stir in poppy seeds and remaining 2 teaspoons vegetable oil. Set aside.
4. Divide dough into 20 balls. On a floured board, roll each ball into a circle about 2 or 3 inches in diameter and about 1 inch thick. Sprinkle a tablespoon or so of onion-poppy seed mixture on each circle. Roll circles again, to a thickness of about 1/8 of an inch. Prick each circle with a fork and sprinkle lightly with kosher salt. Transfer to 2 ungreased baking sheets. Bake for about 20-25 minutes or until golden brown.