Checking the ingredient list, there's no egg anywhere in this dough or filling — just yeast, flour, salt, oil, onion, and poppy seeds — so there's nothing to work around here at all. These chewy, golden rolls get their signature shape from a simple hand-kneaded dough that's pressed into a wide well and filled with sweet, slow-cooked onions and a scatter of poppy seeds. The high-heat bake gives the rims a deep, crackly brown while the centers stay soft and pillowy, soaking up all that oniony flavor. Letting the dough rise properly and cooling the onion filling before filling the wells are the two steps that really make these taste like the bakery version. They're a satisfying weekend baking project, best eaten warm the day they're made or split and toasted the next morning. This one's a naturally easy pick if you're baking egg free, since the whole recipe is built without eggs in either the dough or the topping.
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In a large mixing bowl, stir together the yeast, sugar, and warm water and let stand for 5 minutes, until foamy and fragrant.
Add the flour, kosher salt, and 1 tbsp neutral oil to the yeast mixture. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.
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