Onion Rolls

In a bowl, dissolve the fresh yeast in half of the warm water. Add 1 teaspoon of sugar and 2 teaspoons of flour, mixing well until you achieve a bubbly paste.

Let the mixture rest for 10 minutes in a warm place.

In a large bowl, combine the yeast mixture with the remaining sugar, lightly beaten eggs, and softened butter.

Begin mixing with a wooden spoon, gradually incorporating the flour (previously mixed with the salt) and alternating with the remaining warm water and the 5 tablespoons of milk.

Sauté the chopped onion in a pan with 1 tablespoon of oil until it becomes translucent. Remove from heat and add it to the dough mixture.

Once the dough comes together, knead it thoroughly until it is smooth and uniform in texture.

Place the dough in a bowl, cover it with a cloth, and let it rise until it doubles in size.

Once the dough has risen, knead it again to release the air.

On a floured surface, cut the dough into rolls of your desired size.

Place the rolls on a baking tray that has been greased and floured. Cover them again with a cloth and let them rise until they double in size.

Brush the rolls with beaten egg and bake them in a preheated oven at 180°C (350°F) for approximately 15 minutes.