The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Copy cat me....

RFMonaco's picture
RFMonaco

Copy cat me....

....had to try Norm's onion rolls too. A bit done but very good taste. Norm's onion rollsNorm's onion rolls: Norm's onion rolls

ehanner's picture
ehanner

Those are just outstanding. I was trying to get my batch to crisp up like that. What did you bake at?

Eric 

RFMonaco's picture
RFMonaco

Hi ehanner and thanks for posting your/Norm's recipe. I followed it to a T and that's how they came out using 450 deg. The only thing I would change would be to use egg white instead of oil or a combo of both in the topping to get the poppy seeds to stick better (What do you think about that?) and bake for 17 min. instead of 20 in my gas oven.

I almost added more water but decided to hold off until the Kitchen Aid tried it's best and to my surprise it wasn't needed. It REALLY gave the KA one hell of a work out but the dough came out beautiful.

 I am so glad Norm comes by once in a while now, that guy is a wonder baker and so are you!

nbicomputers's picture
nbicomputers

Thinking that the dough is to stiff is a commen mistake that the new baker does. I am glad that you held off and let the mixer do its work.  as the gluten the dough gets elastic and silky.

the oil in the onion mix does two things.  the oil absorbs flavor from the onions and gives the crust of the roll taste.  and it keeps the onions from burning into black bitter crisp bits. drop the oven temp down a little yours might run a little hot  or have to muce top heat.

my oven has large bottom heat . if i am not using a stone a have to double pan everything to keep the bottoms from burning.

RFMonaco's picture
RFMonaco

Hi Norm,

Glad to see you active here again..an absence not well tolerated I might add.

What are your ideas about adding some oniony zing to this recipe by including some onion chips to the dough? (Which I will try next bake).

ehanner's picture
ehanner

I was wondering about the oil myself. Maybe a little less oil. I didn't get much in the way of crispy and the onions were not at all crispy or browned. They were tasty but the top seemed like it would like to be done more.

Pressing down on the dough ball in the onion pan worked for me. They spread out if you let them rest as Norm suggested. I was thinking of a small amount of melted butter instead of the Wesson oil I used.

Norm is definitely the master. I'm the guy who can keep step as long as I'm marching next to somebody that can count.Lol! I'm glad he's back. I'd love to spend a week as his slave during the Holidays. Sounds like he's going to be busy.

Eric 

chahira daoud's picture
chahira daoud

It looks fantastic , would you share the recipe pleaaaaase.

Thanks a lot.

chahira daoud's picture
chahira daoud

Thank you so much.

holds99's picture
holds99

Such great color and rise.  Very nice job. 

Howard - St. Augustine, FL