Norm's onion buns
After a long absence from baking due to visitors, travel and so on, I have gotten away from baking my own bread. With the winter months and some insanely cold weather in these parts it seemed like a good time to fire the oven up. I used 2 Tbs of dehydrated onion and enough water to make the dough plus some which will get absorbed. the soaking water was used in the dough -- of course! As I am in a very dry environment I upped the hydration to 70% and used a little more egg than recommended, but this dough made great tasting buns and was a dream to work.
Nice crumb!
Despite pressing these to about 3/4" thick, for the second bake in a row the just exploded up in the oven. This was a yeasted bake as both my YW and sweet levain didn't survive my alst travels. My first try with Debra Wink's pineapple juice solution failed as did my first YW re-try. I have a second YW starter started and am starting another pineapple juice try so please cross your fingers crossed.
I baked some of P. Reinhart's soft pull apart dinner rolls last week. I was going to do the butter flake rolls in a muffin tin but instead placed tightly formed boules into the muffin pan and still got pull apart rolls. this worked well but a squar pan give a better pull apart product.
My interest in baking breads and rolls is now re-kindled. I love the recipe for Norm's onion buns and have it book marked. It is an easy search on this site for the recipe. today I am doing a take off using both dehydrated onion and garlic, fresh rosemary and potato to see where this takes the savory profile. Happy baking Fresh Loaf friends. I baaack. Best regards Ski