October 13, 2008 - 7:38pm
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.
- Norm's original post with his recipe for NY Style Onion Rolls
- Elagins's batch
- Susan's batch
- Eric's batch
- Eli's
- David's
- and mine
Thank you, Norm.
Share
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 Sticks
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
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.
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
Wood Fired Oven batch of Norm's Onion Rolls!
Sylvia
I'm going to have to bake these rolls again! They are SO tasty!
Thanks.
Susan from San Diego
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
I'm with Susan. These are going on my to bake list.
--Pamela
You must have had your WFO at the perfect temperature. The rolls look delicious.
<sigh> So many breads. So little time.
David
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
The same dough is used for kaiser rolls. Those are pretty fantastic, too.
David
Now I'm going to have to try these also. Like David said, so many breads, so little time. Dave
Wonderful recipe Norm. I posted my results here:
http://www.thefreshloaf.com/node/12883/norm039s-semiflat-onion-rolls
--Pamela
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!