August 24, 2010 - 1:22pm
Norm's Onion Rolls -- Advice Please, Have No Mixer, Kneading By-Hand
I'm about to make my first batch of Norm's onion rolls. I want to adapt the recipe for sourdough instead of instant yeast. I'm not worried about that (too much) but I do not have a stand mixer and that DOES worry me. How long will I have to knead by hand? And what should I expect the dough to feel and look like. I am assuming it should have the typical elastic feel of bread dough (smooth like a baby's bottom) with the gluten developed....
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Your situation sounds like mine. I'd acquired the dehydrated onions, and also had some sourdough starter ready, and I wanted to knead by hand as well.
It was great fun, and we were so pleased with the results! I kneaded for about 12 minutes, and used honey instead of malt syrup. There's a photo posted onsite. Also, we froze a few, and they held up extremely well, wrapped in plastic wrap and tucked into a freezer-safe bag.
Enjoy!
Here is the photo from my lucky batch. The rolls make wonderful sandwiches.
http://www.thefreshloaf.com/node/19132/norm039s-onion-rolls-lucky-first-attempt-sourdough-starter
@DeeElle
Thanks for the encouragement....I'm gonna try! Yours look delicious. I have missed onion rolls. Haven't had any decent ones since I left the Bronx in 1967! Wish me luck.
Especially since you have the Bronx connection. We know more about soda breads in my old 'hood.
WIll you use malt syrup? Have you worked with sourdough a long tiime? I've only been baking a couple of months, and this is just a wonderful place to learn! People are knowledgeable, and willing to share that expertise. And newbies like me are happy to tag along. I wish you the best of luck.