The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Norm's Onion Rolls

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Floydm's picture
Floydm

Norm's Onion Rolls


Norm, AKA nbicomputers, is a retired professional baker from New York City. He has been sharing his recipes and his baking wisdom with us for close to a year now.

Norm's NY Style Onion Rolls have become a favorite on The Fresh Loaf. Below are the list of posts I could find that contains pictures, tips, and comments about this recipe.

Thank you, Norm.


Elagins's picture
Elagins

I didn't let that first batch reach full proof, so I ended up with hollow softballs. For the second batch, I let the rolls reach 3/4 proof, after which I docked them and let them proof another 15 minutes until they nearly collapsed when I touched them. This is how they came out:
Onion Rolls/Salt SticksOnion Rolls/Salt Sticks

nbicomputers's picture
nbicomputers

Holy cow!!! look at all that salt!

My doctor would be having a fit!! but the salt horns look great i can feel my mouth burning just looking at them but i wiish i bad a tub of butter and cream cheese, the sunday paper, and the rest of the day just to sit, read, and eat

Phyrie's picture
Phyrie

Phyrie's Onion RollsPhyrie's Onion Rolls

Phyrie's picture
Phyrie

I have a lot to learn about how to post pics and comments at the same time!  I'm not sure how to do it, but in the meantime this is the comment that should have accompanied the pic:

I saw these and had to give them a try!  I baked just six (there are just two of us) and froze the rest after the topping was added.  I've never frozen dough before, so I hope this will be a successful experiment.  I haven't tried the rolls yet, but the house smells divine!

Phyrie

Nomadcruiser53's picture
Nomadcruiser53

Those look great. Dave

Bread Buddy's picture
Bread Buddy

I know these onion rolls as Bialys.  Never saw these outside of NYC.  Reinhart's formula in "The Bread Baker's Apprentice" is very good. 

Elagins's picture
Elagins

is mistaken. this is what bialys look like (and yes, they're almost impossible to find -- either of them -- outside of NYC):



Stan Ginsberg
www.nybakers.com


 

2brownbraids's picture
2brownbraids

2brownbraids/ Vancouver, BC

Hello floyd, Your onion rolls looks delicious!  I like the idea of having poppy seeds inside the buns too, I look forward to making some on my next baking weekend.  

 - V

Mary Fisher's picture
Mary Fisher

Very many years ago - the early 1960s - I used occasionally to buy special breads from the Jewish baker. I would love to have a recipe for the poppy seed cakes we bought as a great treat then. The rolls were fairly flat, rich and soft and filled with sweet poppy seeds. I've tried to reproduce them but with no success and have never found a recipe. Has anyone any suggestions?

4shveden's picture
4shveden

Thanks for the tasty recipe Thanks for very interesting post tummy tuck abdominoplastia usa wisdom teeth pregnancy symptoms free satellite tv ovulation days

SylviaH's picture
SylviaH

Wood Fired Oven batch of Norm's Onion Rolls!



Sylvia


 

Susan's picture
Susan

I'm going to have to bake these rolls again!  They are SO tasty!


Thanks.


Susan from San Diego

SylviaH's picture
SylviaH

Hi Susan!  I have had these rolls on my mind so much lately too!  They are wonderful!  Everyone must be on the same bake planet wave link!  Wait till David see's this post..he's a real fan of these rolls!


Sylvia

xaipete's picture
xaipete

I'm with Susan. These are going on my to bake list.


--Pamela

dmsnyder's picture
dmsnyder

You must have had your WFO at the perfect temperature. The rolls look delicious.


<sigh> So many breads. So little time.


David

SylviaH's picture
SylviaH

Thank you, David!  These rolls browned and baked up very nice...but not the other loaves that went in the oven...because of the ingredients in these rolls and oven temperature it worked...not so for the other loaves...picture on page 5 of my blog... from what I remember the oven was actually not that hot at the time these went in to bake.  I needed a little hotter oven for the Italian breads and a little longer bake time!  I think this was the first bread bake I did in the wfo!


Sylvia 

dmsnyder's picture
dmsnyder

The same dough is used for kaiser rolls. Those are pretty fantastic, too.


David

Nomadcruiser53's picture
Nomadcruiser53

Now I'm going to have to try these also. Like David said, so many breads, so little time. Dave

xaipete's picture
xaipete

Wonderful recipe Norm. I posted my results here:


http://www.thefreshloaf.com/node/12883/norm039s-semiflat-onion-rolls


--Pamela

bsawyer58's picture
bsawyer58

This was my first try at Brisket and Norm's Onion Rolls.  Best Christmas dinner I have had in years.  Thanks for the recipe Norm.  You are a credit to your craft.


BobNorm's Onion Rolls and Brisket


My Effort on Norm's Rolls

mrfrost's picture
mrfrost

Nice rolls. Nice spread.


That Cholula hot sauce is great. So expensive, but worth it.

Friedel Rowe's picture
Friedel Rowe

 


 


 


if only i could find the actual recipe !!


 


best regards,


friedel

dstroy's picture
dstroy

??? friedel - this post contains 7 bullet-pointed links to the "actual recipes" on this topic.

zesario's picture
zesario

I could not find the recipe I would love to make this . Please help me anyone!

Floydm's picture
Floydm

Click the link at the top of the page.  It jumps to


http://www.thefreshloaf.com/node/6245/another-one-norm-onion-rolls#comment-31799

rabbouchi's picture
rabbouchi

And started making the rolls for my farmers market stall. They are so beautiful and have been very well-received. Thank you, Norm, and thank you, Floyd, for posting this recipe!

latecomer's picture
latecomer

As a new baker, I ran across this recipe by accident, and as a Brooklyn girl, I decided I had to try them.  I had been looking for a sandwich roll recipe.  At first I was worried about the dough.  It seemed REALLY  stiff , but after rising, it felt "baby butt" smooth.  They didn't come out flat, more ball shaped.  They were crusty and delicious though and I will keep trying this recipe.  Thanks  Jayne

eyeshadee's picture
eyeshadee

I followed Norm's recipe but made the following modifications and clarifications:

I hydrated the chopped onions with extra water (minced onions were too small).  After the onions were hydrated I poured the extra onion water into the dough along with the remaining water called for in the recipe.  This gave a nice onion taste to the bread.  I used unbleached all-purpose flour instead of bread flour and honey instead of malt.  My rolls were 1 oz. instead of 2 oz.  The 1 oz. baked up to about a 3 inch roll, more to my liking when I think of a bread roll.  As an experiment a 1.3 ox. roll baked to 3.5 inches and a 2 oz. roll baked to a 4 inch roll.  After mixing I let the dough rise for 2 hours, then rolled them into 1 oz. balls, let them relax under plastic wrap for 10 minutes, and pressed them into the re-hydrated onions.  I left the flattened dough rounds rise, covered with plastic wrap for 1 hour before convection baking at 400 degrees for 10 minutes.  They could bake longer but I wanted a roll with a softer crust.Onion Rolls