October 13, 2008 - 7:38pm
Norm's Onion Rolls
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.
- Norm's original post with his recipe for NY Style Onion Rolls
- Elagins's batch
- Susan's batch
- Eric's batch
- Eli's
- David's
- and mine
Thank you, Norm.
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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 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
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
Those look great. Dave
I know these onion rolls as Bialys. Never saw these outside of NYC. Reinhart's formula in "The Bread Baker's Apprentice" is very good.
is mistaken. this is what bialys look like (and yes, they're almost impossible to find -- either of them -- outside of NYC):
Stan Ginsberg
www.nybakers.com
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
Very many years ago - the early 1960s - I used occasionally to buy special breads from the Jewish baker. I would love to have a recipe for the poppy seed cakes we bought as a great treat then. The rolls were fairly flat, rich and soft and filled with sweet poppy seeds. I've tried to reproduce them but with no success and have never found a recipe. Has anyone any suggestions?
Thanks for the tasty recipe Thanks for very interesting post
Wood Fired Oven batch of Norm's Onion Rolls!
Sylvia
I'm going to have to bake these rolls again! They are SO tasty!
Thanks.
Susan from San Diego
Hi Susan! I have had these rolls on my mind so much lately too! They are wonderful! Everyone must be on the same bake planet wave link! Wait till David see's this post..he's a real fan of these rolls!
Sylvia
I'm with Susan. These are going on my to bake list.
--Pamela
You must have had your WFO at the perfect temperature. The rolls look delicious.
<sigh> So many breads. So little time.
David
Thank you, David! These rolls browned and baked up very nice...but not the other loaves that went in the oven...because of the ingredients in these rolls and oven temperature it worked...not so for the other loaves...picture on page 5 of my blog... from what I remember the oven was actually not that hot at the time these went in to bake. I needed a little hotter oven for the Italian breads and a little longer bake time! I think this was the first bread bake I did in the wfo!
Sylvia
The same dough is used for kaiser rolls. Those are pretty fantastic, too.
David
Now I'm going to have to try these also. Like David said, so many breads, so little time. Dave
Wonderful recipe Norm. I posted my results here:
http://www.thefreshloaf.com/node/12883/norm039s-semiflat-onion-rolls
--Pamela
This was my first try at Brisket and Norm's Onion Rolls. Best Christmas dinner I have had in years. Thanks for the recipe Norm. You are a credit to your craft.
Bob
Nice rolls. Nice spread.
That Cholula hot sauce is great. So expensive, but worth it.
if only i could find the actual recipe !!
best regards,
friedel
??? friedel - this post contains 7 bullet-pointed links to the "actual recipes" on this topic.
I could not find the recipe I would love to make this . Please help me anyone!
Click the link at the top of the page. It jumps to
http://www.thefreshloaf.com/node/6245/another-one-norm-onion-rolls#comment-31799
And started making the rolls for my farmers market stall. They are so beautiful and have been very well-received. Thank you, Norm, and thank you, Floyd, for posting this recipe!
As a new baker, I ran across this recipe by accident, and as a Brooklyn girl, I decided I had to try them. I had been looking for a sandwich roll recipe. At first I was worried about the dough. It seemed REALLY stiff , but after rising, it felt "baby butt" smooth. They didn't come out flat, more ball shaped. They were crusty and delicious though and I will keep trying this recipe. Thanks Jayne