The Fresh Loaf

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Brian's onion and Garlic buns

Skibum's picture
Skibum

Brian's onion and Garlic buns

This is another take on Norm's onion buns, one of my favourite recipes on TFL. Previoously I used 2 Tbs dehydrated onion and this time added 1 Tbs granulated dehydrated garlic and re-hydrated both in hot water. The soaking water was of course used in mixing the dough. 

Buy did these ever smell good baking! They also have a great flavour and snap to the crust and a nice open crumb. I got the proofing right this time and the buns rose to a more normal size than my last bake. Thanks Bonni!!!

The garlic adds an extra kick to an already outstanding recipe!

Happy baking folks!

Comments

DavidEF's picture
DavidEF

I thought I read somewhere (maybe I dreamed it) that garlic inhibits the yeast. Was that true with these buns? Did you see a difference in rising times from your last bake without the garlic?

Skibum's picture
Skibum

this bake at all. I too have heard that it can inhibit the yeast, but these buns actually proofed faster than the last of onion buns. The granulated was soaked in water with the onion and the water used for the dough. No issues. I pressed the re hydrated onion and garlic into the bun tops prior to proofing.

 

Happy baking, Brian

dabrownman's picture
dabrownman

smoked pork pulled sliders for dinner tonight and was going to make these buns after seeing yours but my daughter said no, no, no - so we are are having smoked pulled carnitas instead.  They look great Ski!   Well done and

Happy bakjing

Isand66's picture
Isand66

Love them!  Anything with garlic and onions is perfect in my book.  The only thing you need is some of that smoked pork shoulder DA mentioned or some nice brisket!  Okay, now I'm starving :).

Skibum's picture
Skibum

I will have to settle for a meat and mushroom pasta sauce tonight to enjoys these buns. Yeah some of dabs pork shoulder would go great on this. I am starving too, but dinner is near!!! 

Happy baking Ski!!!