January 22, 2012 - 3:06pm
[ITJB] Errata for Onion Rolls Recipe?
There seems to be some missing information in the Onion Rolls recipe on p. 114.
- In Step 2, you spread out 1/4 of the onion filling, and push out the discs of dough. This is the last mention made of the onion filling, leaving me with 3/4 of the recipe unused.
- In Step 3, do you put them onion-y side up or onion-y side down to proof?
- In Step 4, we poke down a hole in the center. Is this when we add the rest of the filling? If so, I assume we leave the onion-y side down during the proof?
Thanks,
Loyd
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I don't have the book in front of me (too tired at this late hour for traipsing downstairs), but my understanding of the directions was to spread (I think the book said half of) the filling (at a time, I deduced) on waxed paper or parchment (I used waxed), then to press the relaxed boules onto the filling until they are about 1/2 inch thick, top side down on the onion mixture. I put them on the parchment-lined baking sheet onion side UP, as I figured I'd be sliding the parchment onto the stone when the rolls were proofed and ready to bake. There was no "rest of the filling" in my case, as it was just enough to top all the rolls. I forgot to "poke a hole down in the center" until they were halfway done (I poked quickly just a little bit and it made a little depression). I made nine rolls, using 3/4 the dough amount in the recipe and 1/2 the onion mixture amount. My rolls had onion filling only on the top. I see it as a topping rather than a "filling" as it's used in the recipe, at least that's my interpretation.. If I'm off base, maybe someone will correct me, but I was pleased with the results (just made them tonight). I also had seen Eric's post before I made the rolls: http://www.thefreshloaf.com/node/8903/norm039s-ny-style-onion-rollsomg-great. I found it very helpful, both his photos and his tip to use the onion water as part of the total water in the dough. His crumb shot is great and helpful too. I used half the dough amount and all the amount of the onion filling in his recipe (and I baked nine 3-oz rolls, though he says he made 12 4-oz ones). I found the amounts to work out just fine. The recipe in the book says it yields 12 3-oz rolls, and it's 3/4 the amount of dough as that in Eric's post. (Hope this isn't confusing.) Here are my nine lovelies:
Joy
So you spread 1/2 the filling out, pushed them down on it, flipped them, and added the rest?
I am looking at the book, it calls for spreading 1/4 of the filling, and never mentions it again.
Loyd,
I think (hope) the comment in the book about how long the filling keeps is the clue that lets us know we are making more than enough for just one recipe. I probably used about half of the filling for twelve 3 ounce rolls. I dumped the filling into a big bowl and then just pressed the tops into it gently and set them onion side up to finish proofing on a parchment lined cookie sheet. I forgot all about making the depression in the middle but it doesn't seem to have hurt them. My sister made another batch of the same recipe and used her leftover onion filling to make two lovely loaves of onion scented bread.
Thank you again Norm for sharing this recipe. I now see why it has been one of favorites on TFL.
I spread some of the filling out, pushed rolls onto that filling until there wasn't enough filling on the paper to result in good coverage on the rolls, added more filling to the paper, pressed more rolls into the filling, repeated as needed. I agree the instructions were not clear, but this method worked for me.
brad
That's what I did (it was 1/4, not 1/2 as I thought--late at night), and, as noonesperfect noted, I added more as needed. I made half the filling in the recipe, but it was enough for nine rolls. I agree that wasn't clear in the instructions and took a little deductive thinking.
Joy