 Submitted by Floydm on October 13, 2008 - 7:38pm
Norm, AKA nbicomputers, is a retired professional baker from New York City. He has been sharing his recipes and his baking wisdom with us for close to a year now.
Norm's NY Style Onion Rolls have become a favorite on The Fresh Loaf. Below are the list of posts I could find that contains pictures, tips, and comments about this recipe.
Thank you, Norm.
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Onion Rolls -- my second batch was better
I didn't let that first batch reach full proof, so I ended up with hollow softballs. For the second batch, I let the rolls reach 3/4 proof, after which I docked them and let them proof another 15 minutes until they nearly collapsed when I touched them. This is how they came out:
Onion Rolls/Salt Sticks
Holy cow!!! look at all that
Holy cow!!! look at all that salt!
My doctor would be having a fit!! but the salt horns look great i can feel my mouth burning just looking at them but i wiish i bad a tub of butter and cream cheese, the sunday paper, and the rest of the day just to sit, read, and eat
Phyrie's Onion Rolls
I have a lot to learn about
I have a lot to learn about how to post pics and comments at the same time! I'm not sure how to do it, but in the meantime this is the comment that should have accompanied the pic:
I saw these and had to give them a try! I baked just six (there are just two of us) and froze the rest after the topping was added. I've never frozen dough before, so I hope this will be a successful experiment. I haven't tried the rolls yet, but the house smells divine!
Phyrie
floyd's version
2brownbraids/ Vancouver, BC
Hello floyd, Your onion rolls looks delicious! I like the idea of having poppy seeds inside the buns too, I look forward to making some on my next baking weekend.
- V