Brian's onion rolls, with apologies to Norm
One of the great things about this site is the volume of great recipes to try. One of my favourites is Norm's onion buns:
http://www.thefreshloaf.com/node/6245/another-one-norm-onion-rolls
My two key changes were using a liquid levain and upping the hydration to about 68% The dough hydration as written would be not workable at my elevation and I hand mix all my breads, so no big mixer to help.
Start with 2 Tbs dried onion rehydrated in a couple of cups of boiling water. I used the re-hydrated onions to top and the water to mix the dough.
I needed to feed my liquid levain after 4 or 5 days of neglect in the fridge and used 75 grams of what would have been discard to make a sponge:
75 grams (old) liquid levain
21g sugar
7g malt syrup
21g beaten egg
150 g strong bread flour (BF)
150g onion water
I let the sponge get happy for a couple of hours, then into the fridge overnight.
After a couple of hours on the counter in the morning, I added
110g H2O
265g BF
21g canola oil
7g salt
I mixed and used Peter Reinhart's S&F method, let rise for 1:20 then shaped 125g balls and baked off at 450F, 8 minutes with steam and 12 minutes, turning a couple of times.
These rolls are excellent by them selves with just a schmear of butter. For sandwiches, I am now torn between apple wood smoked chicken or hickory smoked pulled pork, both of which I have cached in the freezer AND can actually find. Votes?
Happy baking, Ski
Comments
Those look great, Brian. Norm would be proud.
This is the first time I have made these with a levain rather than yeasted. I love the flavour of these buns and the naturally yeasted version is a pretty similar replica of my previous yeasted buns. One of my favourite TFL recipes, right behind your blueberry, sour cream braid!
Happy baking, Ski
Perfect for either sandwich and i like both equally well.... but once i get one out of the freezer that one becomes my favorite right then and there - it you discount moose ribs with your chocolate 'moose'
Well done and happy baking .
I vote for the apple wood smoked chicken!
These look awesome. Great adaptation of a classic.
. . . are good descriptions of these rolls. For the record I went with the smoked chicken AND pulled pork and I have another batch on the go as I type. Great flavour and a nice snap to the crust. My liquid levain needs a refresh, so I will start a sponge with the discard once again.
Happy baking! Ski