The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

onion roll

loydb's picture

It's week 8 in the Inside the Jewish Bakery Challenge - Semester 1. This week is Onion Rolls. Sadly, I'll be sitting out the next few dessert-heavy weeks.

Once my confusion over how to deal with the onion mix was clarified (thanks all) this proved to be an easy, fast bake (in terms of actual prep). My notes follow:

  • I used 1 oz of the onion water and 9 oz plain water
  • My egg was almost a full ounce heavier than called for
  • I used 100% milled wheat, a 50/50 mix of hard red and hard white.
  • My cooking time ended up being around 25 minutes.

These are tasty and the outside is crunchy. They aren't overpoweringly onion-y, which I'd been concerned about. I think the flavor would be improved if I make a soaker with the whole wheat next time and let it sit in the fridge overnight prior to adding yeast. I'll make them again for sure.

loydb's picture

There seems to be some missing information in the Onion Rolls recipe on p. 114.

  • In Step 2, you spread out 1/4 of the onion filling, and push out the discs of dough. This is the last mention made of the onion filling, leaving me with 3/4 of the recipe unused. 
  • In Step 3, do you put them onion-y side up or onion-y side down to proof? 
  • In Step 4, we poke down a hole in the center. Is this when we add the rest of the filling? If so, I assume we leave the onion-y side down during the proof?





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