Dan Lepard's onion seed hotdog roll recipe

These tear-apart batch rolls are soft and perfect for a saveloy. About 400g onions, peeled and sliced thinly 50ml sunflower oil, plus a little extra for kneading 2 tsp black onion (kalonji) seeds, or fennel seeds 75ml cold milk 2 large eggs 1½ tsp fine salt 1½ tsp dry instant yeast 500g strong white flour, plus extra for shaping 100g strong wholemeal flour Gently cook the onions in oil for 10-15 minutes until they're soft, golden brown and have lost most of their moisture, then scrape into a bowl. Mix in the seeds, milk, one egg, salt and 200ml warm water. Add the yeast and flours, mix to a sticky dough, adding more water if needed, then leave for 10 minutes. Oil your hands and a 30cm area of worktop. Knead the dough for 10 seconds, leave for 10 minutes, then repeat twice more at 10-minute intervals. Return the dough to the bowl and leave for an hour. Divide the dough into eight, shape into balls, then roll each to the size of a pitta. Roll up into a tight sausage and place seam-side down and touching on a nonstick paper-lined tray. Cover, leave for an hour and a half, then brush with beaten egg and bake at 200C (180C fan-assisted)/ 400F/gas mark 6 for 25 minutes. danlepard.com/guardian