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Submitted by Susan on March 28, 2008 - 3:24pm

Norm's Onion Rolls


Thanks, Norm, for this recipe. Boy, are these good! This is the first recipe in a long time that tempted me to stray from straight sourdough!

I think I should have used convection for the last half of baking. And I should probably smush them down more and give them a bit more room on the sides next time.

You can see that I started out with 15 two-ounce rolls and now have only eight left, and they just came out of the oven! Mmmmmmm.

Susan from San Diego

Half-baked Onion Rolls

Norm's Onion Rolls

Here's the link to Norm's recipe: http://www.thefreshloaf.com/node/6245/another-one-norm-onion-rolls#comment-31799

 

 

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Submitted by Trishinomaha on March 28, 2008 - 4:01pm.

Delightful!

Susan:

 When you get a minute could you provide a link to the recipe?

Thanks,

Trish

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Submitted by Susan on March 28, 2008 - 5:13pm.

Sure, Trish

I put the link above, under the photos. Sorry about that lapse!

Susan from San Diego

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Submitted by ehanner on March 30, 2008 - 9:12am.

Good looking rolls!

Mmmm Susan, those look great!
Eric

Submitted by nbicomputers on March 30, 2008 - 1:02pm.

Remember I have hundreds of

Remember

I have hundreds of formulas  not from books but in my head

most of them were from bakeries that i worked at

so as i said these are not from books thay are production formulas made in shops

everything from breads pastries caks cookies that you see in the bakeries

and the cookies are the ones that go for mega bucks per pound.

i will share everything with no holding back all you have to do is ask for the ones you want.

if i started posting them at two a day it would take years to get them all up.

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