Fennel and Onion Sandwiches

Peel the onions, cut into fine cubes and roast in the hot light butter or butter until crispy brown while stirring. Place on kitchen roll and cool.

Mix both types of flour in a baking bowl, make a well in the center and crumble the yeast into it. Stir in a little lukewarm milk and let rise for about 15 minutes in a warm place with the lid closed.

Mix the rest of the lukewarm milk with the dissolved butter or light butter, the beaten egg, salt and fennel seeds, place in a suitable bowl and knead into a smooth dough. Let rise again.

Then shape into rolls and bake in a heated oven at 175 °C for 35 minutes.

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