The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Norm's Onion Rolls

Floydm's picture
Floydm

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.

Thank you, Norm.


Elagins's picture
Elagins

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 SticksOnion Rolls/Salt Sticks

nbicomputers's picture
nbicomputers

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

Bread Buddy's picture
Bread Buddy

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. 

Elagins's picture
Elagins

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

 

SylviaH's picture
SylviaH

Wood Fired Oven batch of Norm's Onion Rolls!

Sylvia

 

Susan's picture
Susan

I'm going to have to bake these rolls again!  They are SO tasty!

Thanks.

Susan from San Diego

SylviaH's picture
SylviaH

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

xaipete's picture
xaipete

I'm with Susan. These are going on my to bake list.

--Pamela

dmsnyder's picture
dmsnyder

You must have had your WFO at the perfect temperature. The rolls look delicious.

<sigh> So many breads. So little time.

David

SylviaH's picture
SylviaH

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 

dmsnyder's picture
dmsnyder

The same dough is used for kaiser rolls. Those are pretty fantastic, too.

David

Nomadcruiser53's picture
Nomadcruiser53

Now I'm going to have to try these also. Like David said, so many breads, so little time. Dave

xaipete's picture
xaipete

Wonderful recipe Norm. I posted my results here:

http://www.thefreshloaf.com/node/12883/norm039s-semiflat-onion-rolls

--Pamela

rabbouchi's picture
rabbouchi

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!