The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

onion rolls

Elagins's picture

Norm's Onion Rolls

March 4, 2008 - 8:50pm -- Elagins

So, here they are ... a bit too spherical, IMO, but the taste is absolutely right on the mark. The dough was gorgeous: silky, taut, very very gluten-rich. The trick is in the shaping: I wanted them flatter and bigger in diameter, but they came out softball-shaped. Maybe I ought to press them flatter before I mash them into the onion, or perhaps use a mini rolling pin on them to get them thin enough.

Anyway, here they are. At least if I close my eyes, I'm back in Brooklyn. Thanks, Norm.


Elagins's picture

Another one for Norm: onion rolls?

March 3, 2008 - 7:20am -- Elagins

Norm, I haven't had a decent onion roll since I left NY about 25 years ago, and I'd kill for one -- you know the kind I'm talking about -- the big ones, 4" in diameter, browned with a crisp crust and flecked with chopped onions and (maybe) poppy seeds ... the kind that needs nothing more than a schmear of cold, unsalted butter ....

Can you help?



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