all the places i have worked will use dried minced onions,.  they are easer to store, don't have the strong smell that could be absorbed by other things ( what if that nice pound cake tasted like onion) and do have a taste that is not the same as fresh.

so if you can find some dryed onion get some and if not i could send you some as i have a little here i can spare.

you could use finely chopped fresh onion but they will not have the taste you are looking for.

to prepair the dry onion you would soak them in very hot water to rehydrate them.

when  they have fully soaked up as much water as they can drain them and add little salt, a spoonfull of oil (corn or any other type of veg oil) and some poppy seeds if you want and put the oinon mix in the frdg. for later

the roll dough

sugar 3/4 of an ounce

malt syurp 1/4 of and ounce  (Note if you do have the malt syurp you can use 1 ounce of sugar tr replace the Malt and sugar above)

salt  1/4 ounce

eggs 3/4 ounce (about a little less than two table spoons

oil 3/4 ounce (little less than two table spoons

hi gluten flour 1 pound

water 8 oz

yeast 1/2 ounce (cake) variable

if using dry yeast disolve in the water and use 1/4 ounce again variable

place all in your mixing bowl the yeast water is to be added last if you are using the cake yeast crumble it in to the flour and add the plain water last.

mix this untill it is a smoth dough about 10-15 minutes in a Kitched Aid mixer speed 2 this is stiff so watch the mixer. the times and speed as for a kitcnen aid if you have a diferent mixer or are mixing by hand adjust the time and or speed as needed.

alow to rise once and punch down cut the dough into 2 -4 ounce pieces the biger the piece the biger the roll. make litle dough balls out of the pieces and cover them with plastic os some other cover for about 10  minutes you want then to relax NOT RISE

get the onion mixture and dump it out on to a work surface (wooden board, cookie sheet, counter top whatever you have)

take the relaxed dough balls and turn them over into the onion mix and with the flat of your hand press then flat into the onion (not paper thin just flat 1/4 to 1/2 inch)

put the rolls onion side up on a baking sheet (to be more authtentc sprinkel the baking sheet or tray lighly with corn meal)

heat the oven hot 425- 450 

if you realy want them to look like an old fasion onion roll just before you put them in the oven press down the center of the roll with one finger.

alow them to get full proof and bake them with light steam ( don't need the pan in the oven for these just spray the with a water botle a few times during the first 5 or 6 minutes. abd bake till nice and brown and crisp.

i Hope these are the semi flat onion rolls you were talking about.

Onion roll recipe.  At first I thought we were gonna go into Bialys (my favorite) but then I see it something else.  Great idea about rehyrating the onion.  I spend hours making "schmear" ala Kossar's  Bialy recipe in ABAA

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Redundancy is your friend, so is redundancy

Hi,

 is that milk shake/unhopped beer malt, or diastatic malt.

tnx

chris

Sorry I should asked this with other question, for, 4 inch rolls , sandwich size, what is the yield. I realise the bigger the dough ball, the more you get and smaller they are, but, for a NYC sized sanwhich roll, about how many to the batch?

tnx

chris

diastatic malt powder or syrup

between 8 and 9  

4 inch rolls cut the pieces 3 oz

Hi every one ,

Will any one who tried Norm's onion rolls, give me the recipe using the measuring cups and spoons instead of ounces and pounds,

Thank you,

Sara

Thank you nbicomputers for your help , I really appreciated,

Sara

as a former New Yorker, onion rolls live on in my memory along with Bialys (think Ratner's restaurant etc.) i will try them and if my hubby weeps with joy, it means we got it right!

Obviously it's "to taste" but what would be a ballpark amount (weight or volume) on these dehydrated onions, before soaking, to generously coat 6 large or 12 small buns?