The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Norm's Onion Rolls

Susan's picture
Susan

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 RollsHalf-baked Onion Rolls

Norm's Onion RollsNorm's Onion Rolls

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

 

 

Comments

Trishinomaha's picture
Trishinomaha

Susan:

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

Thanks,

Trish

Susan's picture
Susan

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

Susan from San Diego

ehanner's picture
ehanner

Mmmm Susan, those look great!
Eric

nbicomputers's picture
nbicomputers

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.