For tomorrow's bread, I've chosen Polish onion rolls. I found the recipe in Polish Heritage Cookery (Strybel, 809) . The original recipe is as follows:

In a small bowl, mash 1/2 cake yeast with 1t. sugar, add 3/4c. lukewarm milk, and 1/2c. all-purpose flour, sifted. Mix well, cover with cloth, and let rise in a warm place for 10-15 minutes. Sift 2c. all-purpose flour into a large bowl, add yeast mixture, 3T. cooking oil, 1 beaten egg, and 1/2-1t. salt. Work into a smooth, glossy dough. Cover with cloth and let rise until doubled (30-45 minutes). Transfer to floured board, sprinkle with flour, and divide into 8 equal parts. Between floured hands, roll each piece into ball, flatten with palm, and roll each into 1/4" thick circle. Place on greased baking sheet, leaving 1 1/2" between rolls. Cover with cloth and let rise about 60 minutes. Meanwhile, peel and thinly slice 4 onions and saute in 2T. fat (oil, butter oleo, or lard) to a pale golden hue. Add 1 T. water, cover, and simmer 1-2 min. or until liquid evaporates. Salt & pepper to taste and set aside to cool. When rolls have doubled, use floured bottom of drinking glass to make a depression at center of each and fill depression with fried onions. Brush parts of roll extending beyond onion filling with beaten egg and sprinkle with poppyseeds. Bake in pre-heated oven (350F) about 20-30 minutes or until golden.

This recipe has a few gaps which I plan to fill in as I proceed. For instance, at some point I will add the yeasty mixture to the rest of the flour. It should be delicious, though!