 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
mmmm...
Those look great. Dave
Oninio Rolls or Bialys
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.
whoever told you they were bialys
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
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
Hi
Thanks for the tasty recipe Thanks for very interesting post
Wood Fired Oven batch of
Wood Fired Oven batch of Norm's Onion Rolls!
Sylvia
Okay, Sylvia, now you've done it!
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
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
I'm with Susan. These are going on my to bake list.
--Pamela
Beautiful rolls, Sylvia!
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
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
Just to remind you ...
The same dough is used for kaiser rolls. Those are pretty fantastic, too.
David
Very nicely done.
Now I'm going to have to try these also. Like David said, so many breads, so little time. Dave
Wonderful recipe Norm. I
Wonderful recipe Norm. I posted my results here:
http://www.thefreshloaf.com/node/12883/norm039s-semiflat-onion-rolls
--Pamela
I finally made them
Here are the onion rolls I made Monday from Norm's recipe. I made the double batch someone posted. I made them large, 4 ounces each and I got 13 and a baby. They are huge, at least 5" across and so delicious. I only wish I had larger onion pieces. My dried onions are minced and I will look for some flakes or chopped to use in my next batch.
Thank you , Norm, for this wonderful recipe.
Catherine