these are made from the onion roll formula but one whole large egg was used rather than the 3/4 oz in the regular formula and baked at 400 with no steam
those look great did you just roll them like croissants? Didn't think about adding caraway seeds. hmmmm!
those look great did you just roll them like croissants? exactly salt sticks allways (well at least it the bakeries i worked at) got caraway seeds it adds a great taste with the salt
the extra egg increases oven spring so no steam is needed and you will get a thin but crisp crust
Those made my mouth water. We are lucky to have you around . I had A LOT of christmas things to do today, and was just checking in for a second. Now you have changed my day. I may just spend the day with flour on my hands instead of running around being stressed out. Those gifts might just get ordered online while the rolls rise!
You outdid yourself on those. It definately made me have a craving!
no reason to wast a whole day for these. using one ounce of fresh yeast in the formula these were done in two hours including the mixing time
30 minutes to mix
45 minutes first and only rise
15 minutes or less to shape
30 minutes proof
15 minutes bake at 400
regular onion rolls? I can't get them out of my mind! The texture looks nothing like the ones I see on here that David and Floydm and others have done. These look like the softest, freshest "bun" I have seen in a while. Idid make bread today, but this is the third time I've come back to these rolls of yours. I searched your rolls on here, do you mind telling me which one to start with( there are several post. ) Your rolls are so legendary Floydm did the ode to them in that one post. I hate to be a pest Norm, I know you are busy this time of year with all those Christmas goodies you do for your friends and neighbors, but if you could point me in the right direction/ formula, I would be very grateful.
there are many posts but i will save you the trouble
3/4 oz sugar1/4 oz salt1/4 oz malt syrup --------1 tea spoon3/4 oz oil----------1 and 1/2 Table spoonlarge egg8 oz water---------1 cup
1 oz fresh yeast or 1/2 oz powdered yeast1 pound strong bread flour hi gluten 14.2--14.5 %
rise once shape proof and bake at 400 no steam
and you even answered my unsaid question about the fresh yeast issue. I live in the country where supplies are at least an hour away. Thank you Norm for taking the time to answer my questions.
I ohhhh and Ahhhh everytime you post a picture. And even your short posts are educational - extra egg to increase oven spring with no steam - noted! Thanks.
Very nice looking and I like the shapes and toppings! Im dehydrating some onions this morning for all your roll recipes! These look so yummy...what a nice roll to use for dinner!