Tuesday, July 18, 2017

Onion Rolls

 This will make about 4 dozen small rolls or two dozen large hamburger buns.

You Will Need:
3 teaspoons instant yeast
1 tablespoon granulated sugar
2 cups water
2 teaspoons salt
3 large eggs
2 tablespoons corn oil
4-5 (or more) cups bread flour (strong flour)

1/8 cup poppy seeds
1/2 cup dried onion
2 tablespoons paprika
Mix all in a small bowl. Add water to cover. It should be fully absorbed by the time you bake. If not, strain the excess off.

Egg Wash
1 egg yolk plus 1 tablespoon water

In a large bowl, combine yeast, sugar, and water-stir to dissolve. Add salt, eggs, corn oil, and three cups of the bread flour. Mix well, incorporating the eggs. I do this by hand with a wooden spoon, but if you use a mixer, set it with a dough hook.

Keep adding flour a cup at a time until you have a rough, not too sticky dough that comes together in a ball. How much you'll need will vary depending on your flour, climate, etc. Once you can shape it in a ball, remove the dough to a floured work surface (I use flexible plastic-mat cutting boards as bread dough doesn't stick to them). Stop kneading and adding flour. Instead, go prepare the topping to set aside, and wash the bowl. In the time that takes. your dough should have started firming up. At this point you can begin kneading (or doing French folds if you prefer) adding only as much flour as needed to keep the dough from sticking to your hands. Sometimes, I just flour my hands. Once you are satisfied that your dough is firm and somewhat elastic (you don't need to stretch it into a windowpane-we're not making French bread), place it in a greased bowl, cover with cling film or a damp tea towel and let it rise about 1 hour or until doubled.
Pre-heat oven to 400 degrees F with racks in top and bottom third positions.

Deflate the dough, divide into as many pieces as you'd like, and then shape as desired (for hamburger buns you don't want them too ball-like but rather flattened into disks).

Line two baking sheets with parchment for easy clean-up or grease lightly if you enjoy scrubbing pans. Arrange the rolls and then brush with egg wash. Spread topping on rolls using your fingers and gently press it into the top. Let rise 15 minutes before placing in oven. Bake 10 minutes, then rotate pans on higher and lower shelves. Continue baking 5-10 minutes longer depending on size. Cool on racks.

If you have extra topping it will keep covered in the fridge for a day or so-it makes a great addition to a toasted cheese sandwich under the cheese.


Bibi Maizoon said...

Those look sooo scrummy!!!

Mim said...

Those look goood. I suck at yeast cookery; nothing ever rises properly.

Propagatrix said...

They look gorgeous and tasty. Goodness, I miss breadlike substances.

Goody said...

Thank you. I forgot to mention they freeze well. even with the onion topping.

When I've had trouble it was either yeast getting old, or a too cold kitchen where I didn't allow enough time. Obviously, I can't know what happens with yours, but those are the typical culprits that undermine working with yeast. It can be frustrating too if your yeast isn't quite dead and thinking it proofed will work, but not as well as you'd expect once you have a dough.

You too?
I can't eat bread due to a yeast sensitivity, and now with all the swallowing issues from autoimmune crap I'll probably never have bread (yeasted or otherwise) again anyway. Strangely enough, I don't mind baking as I get enjoyment from the smell rather than the eating. I know it is strange to be a baker that doesn't eat what they bake, but I don't miss it. I do however miss salad and other foods that require chewing. Anyway, that's probably more than you wanted to know;)

Polyester Princess said...

They look really yummy! Reading the other comments and your replies, I have a friend who loves baking but never eats any of it either. I don't have much time for baking, but love it whenever I do get around to it. It's very therapeutic, like gardening. xxx

Goody said...

There's something satisfying about kneading bread-I can understand why people use a salt dough to make art.

Radostin said...

These look lovely. I've only ever made bread when I didn't also need to provide the rest of the meal - in my mother's kitchen, as a teenager. That was great, but as I had three adolescent younger siblings it always disappeared very quickly.