The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Norm's, Memories of Brooklyn onion rolls.

The Roadside Pie King's picture
The Roadside Pi...

Norm's, Memories of Brooklyn onion rolls.

My humble interpretation. I had no dried onion. I hear tell the substitution of finely diced fresh will not taste the same. However, I can attest that these smell out of this world!  I can also guarantee this will not be the last time I make this quick easy recipe! Follow this link for the original formula. With thanks to the generosity of Norm (may he rest in peace,) a baker with a a big heart!

The first comment contains the formula presented in bakers %. With my method.  Enjoy.

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The Roadside Pie King's picture
The Roadside Pi...


Topping: 1/4 c. dehydrated onion flakes 1T poppy seeds 1/4t salt 1T Canola/ vegetable oil


The Topping:

1. Steep the dehydrated onions in boiling water until they absorb as much liquid as possible.

2. Drain the re-hydrated onions well and save the steeping water

3. Add the poppy seeds, salt and oil to the onions mix well to combine.

4. Set aside till needed

The dough:

1. Combine the onion water and any additional water needed to equal 16 oz. with 1 beaten Lg. egg, the malt syrup, and the oil.

2. Mix very well until a homogeneous mixture is achieved.

3. Combine the flour, sugar, and yeast in your mixer bowl. Mix well on low speed till well combined (or by hand)

4. While the mixer is still running on low add the salt and mix for about 30 seconds or so until well distributed.

5. Add the wet ingredients into the mixer bowl continue to stir on low until all the dry ingredients are well hydrated about a minute. (or by hand)

6. Turn up the mixer speed to #2 and knead for about seven to ten minutes, until a very smooth elastic dough forms. This low hydration dough is stiff and will give your mixer/arms a good workout.

7. Place the smooth elastic dough ball in a clear bulk fermenting container, preferably with volume markers. Allow the dough to rise at room temperature until doubled.

8. Turn the risen dough out on to your workbench. ( No additional flour is needed) Punch down the dough to degas.

9. Separate the dough into 10 equal pieces of about 153 grams each and form them into tight little balls.

10. Place the shaped balls on to a tray that was lightly dusted with cornmeal.

11. Cover and allow to rest at room temperature for 20 minutes. This will relax the gluten for the next step. Preheat the oven to 450 degrees F.

12. Spread out the previously prepared onion topping in a shallow plate.

13. Line a baking pan/cookie sheet with parchment paper.

14. Place each ball one at a time, top side down into the topping mixture. Press down on the dough ball firmly till it is about a 1/2" thick.

15. Arrange the topped flattened buns on to the baking dish. Leave enough room between them, so they don't touch.

16. Proof covered at room temperature until doubled. About 45 minutes to 1 hour.

17. Bake with a steam source at 450 degrees F. for Ten minutes.

18. Remove the steam source and vent the oven. Rotate the baking pan 180 degrees. Continue to bake for an additional ten minutes until the rolls are golden brown.

19. cool on a rack for at least 1 hour. (If you can resist eating them while still warm!)


Cedarmountain's picture

Those look delicious, I am a sucker for a fresh baked onion bun and yours look like the deli buns I used to buy when I was in university, very nice!