I thought these onion rolls would go well with pot roast cooked in wine. These are substantial rolls with onion both inside and as a topping. I made mine a bit on the large side and still came away with sixteen-I suspect you could easily stretch this to twenty.
The recipe is originally from Better Homes And Gardens Homemade Bread Cook Book, 1973 edition. I changed the recipe a bit (particularly the topping). The original did not call for olive oil but I think it was a good addition.
You Will Need:
2-½ cups all-purpose flour
4 ½ teaspoons granulated (not instant) yeast
2-¼ cups milk
2 tablespoons sugar
2 tablespoons dried, minced onion
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 ½ teaspoons salt
¼ teaspoon pepper
1 egg
3-31/2 cups all-purpose flour
Topping:
¼ cup water
2 tablespoons dried, minced onion
½ teaspoon poppy seeds
Pinch salt
¼ teaspoon paprika
1 egg plus 2 tablespoons water for wash
In a mixing bowl, combine 21/2 cups all purpose flour and yeast. Heat the milk, sugar, onion, oil, mustard and salt and pepper in a pan until just lukewarm. Pour into dry mixture in bowl. Add the egg. Mix on low speed for ½ a minutes, scraping down sides. Then, beat three minutes at high speed.
By hand, mix in remaining 3 cups flour adding as much as needed to make stiff dough. Knead until smooth and elastic. Place in a greased bowl and turn to coat. Cover and let rise about 1 hour or until doubled.
Turn dough out on counter and divide in half. Then divide each half into 8-10 balls. Cover and let rest 10 minutes.
Shape into smooth balls and flatten to 3-inch rounds. Place on greased baking sheets and let rise another 2-30 minutes or until almost doubled in bulk.
Prepare the topping and let sit to absorb water.
Preheat oven to 375 degrees F. Place racks towards centre (you will need to shift the sheets halfway through baking unless you're one of those lucky folks with a double oven). Beat the egg with the water and brush on risen rolls. Spread the topping on rolls and bake for ten minutes. Switch positions on racks and bake another ten minutes or until done. Cool on racks.
The recipe is originally from Better Homes And Gardens Homemade Bread Cook Book, 1973 edition. I changed the recipe a bit (particularly the topping). The original did not call for olive oil but I think it was a good addition.
You Will Need:
2-½ cups all-purpose flour
4 ½ teaspoons granulated (not instant) yeast
2-¼ cups milk
2 tablespoons sugar
2 tablespoons dried, minced onion
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 ½ teaspoons salt
¼ teaspoon pepper
1 egg
3-31/2 cups all-purpose flour
Topping:
¼ cup water
2 tablespoons dried, minced onion
½ teaspoon poppy seeds
Pinch salt
¼ teaspoon paprika
1 egg plus 2 tablespoons water for wash
In a mixing bowl, combine 21/2 cups all purpose flour and yeast. Heat the milk, sugar, onion, oil, mustard and salt and pepper in a pan until just lukewarm. Pour into dry mixture in bowl. Add the egg. Mix on low speed for ½ a minutes, scraping down sides. Then, beat three minutes at high speed.
By hand, mix in remaining 3 cups flour adding as much as needed to make stiff dough. Knead until smooth and elastic. Place in a greased bowl and turn to coat. Cover and let rise about 1 hour or until doubled.
Turn dough out on counter and divide in half. Then divide each half into 8-10 balls. Cover and let rest 10 minutes.
Shape into smooth balls and flatten to 3-inch rounds. Place on greased baking sheets and let rise another 2-30 minutes or until almost doubled in bulk.
Prepare the topping and let sit to absorb water.
Preheat oven to 375 degrees F. Place racks towards centre (you will need to shift the sheets halfway through baking unless you're one of those lucky folks with a double oven). Beat the egg with the water and brush on risen rolls. Spread the topping on rolls and bake for ten minutes. Switch positions on racks and bake another ten minutes or until done. Cool on racks.
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