July 16, 2019 - 3:27am
Quick question regarding, Norm's NY Style Onion Rolls
Hello, friends,
I'll keep this short. Making the subject formula to go with some shredded chicken for tonight. I did not have dehydrated onion. I plan to use fresh finely diced onions in the topping instead. I am looking for advice for substituting fresh onion for dehydrated. Granted The flavor of the dough will suffer from not using the re-hydrating onion water. I can live with that this is spur of the moment bake. The dough looks nice so far. I have to mention, the Bosch universal is so much better at low hydration dough's!
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Wow, this was a quick bake! The IDY and warm kitchen made short work of the bulk ferment and the first proof. I can't wait to make this with the onion water! Hey wait! I just had an epiphany moment , would it be possible to make yeast water from onion?
(Eye roll)
I am very happy with this first try at Norm's onion rolls. I think I will be visiting many more of Norm's N.Y. style recipes!
I'm sure Norm would be pleased.
Paul
@ 153 grams a piece. Of course I was being facetious, calling myself a great chef. Anytime a formulas results can be replicated on the first try, even with a substitution, this has everything to do with the formula and not the individual mixing the ingredients. I took the liberty of plugging Norm's formula into my favorite toy, the pizza dough calculator (works for breads too.). The quantities match up nicely to Norms recipe. The hydration only takes into account the water amount, it does not calculate in the other liquid ingredients. Enjoy! Edit, I used canola oil not olive oil. Use the dehydrating onion water in the dough.
Awesome rolls, I could just eat a roll for lunch plain.
Benny
Benny boy! Add a nice smear of butter! Smile....