Onion rolls with balsamic oil

1.Half-fill a kitchen sink with hot water. Whisk yeast, sugar and 1/2 cup warm water in a jug. Place jug in prepared sink. Stand for 8-10 minutes or until frothy (yeast is activated).

2.Sift flour into a large bowl. Using a round-bladed knife, stir in yeast mixture, salt, 2 tablespoons of the oil and 1/3 cup milk until a soft dough forms. Turn out onto a lightly floured surface; knead until smooth, Place dough in a lightly oiled glass bowl. Cover with plastic food wrap. Stand in prepared sink for 45 minutes or until doubled in size (check water temperature; if cooled, replace with warm water).

3.Meanwhile, heat 2 tablespoons of the remaining oil in a large frying pan over moderate heat. Add onion; cook and stir for 3-4 minutes or until soft. Stir in sugar and half the vinegar; cook and stir for 5 minutes or until liquid evaporates and onion caramelises. Remove from heat. Cool.

4.Turn out dough onto a lightly floured surface; knead until smooth. Press out to a 20cm square. Top with onion mixture; knead until combined (adding more flour if necessary).

5.Roll dough into a 20cm log. Cut into 8 equal slices. Roll each slice into a ball. Place on a lightly greased baking tray. Brush tops with extra milk. Sprinkle with caraway seeds.

6.Bake for 20-25 minutes or until golden brown and sound hollow when tapped. Combine remaining oil and vinegar in a shallow serving bowl. Serve warm rolls with oil mixture for dipping.