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-> Recipe Collection
-> Challah and Breads
Mishie
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Wed, Jul 02 2008, 2:09 am
I got this recipe from the Mishpacha.
I made these Onion Rolls last night, and they were a huge hit. They came out really soft!!
It's supposed to be Dairy, but I replaced the milk with water, the butter with marg. and it came out good. (I needed them to be Parve, as we used them as hamburger buns).
Onion Rolls
3/4 cup Milk
1 Onion, finely chopped
1/4 cup Sugar
3 Tbs. Butter
1 1/2 tsp. Salt
2 pkg. dry yeast
1/2 cup Warm water
4-5 cups flour (can use whole wheat)
1 egg (for glaze)
seeds for topping (opt)
In a smal pot, combine the milk, 3/4 of the onion, sugar, butter and salt. Bring to a simmer over a medium flame and cook for 5 minutes.
Remove from the flame and cool. In a large bowl, dissolve the yeast in warm water, let stand 5-10 min. Add the cooled milk mixture. Mix well. Stir in the flour, 1/2 cup at a time.
Allow dough to rise for 1 hour.
Them form into 12 round rolls, and let them rise for another 30-45 min.
Brush the rolls with the egg glaze, sprinkle with the remaining onion. Press stlightly to make onion stick.
Bake for 20-30 min. until golden.
My comments:
I didn't cook the onions with the other ing. Just dissolved the yeast and proceeded to add the rest of the ing. all together.
After forming the rolls, I allowed them to rise for a full hour.
and for the baking: 15 minutes was more than enough. they came out really soft this way. (I think any more time would have resulted in hard rolls.)
Enjoy everybody!!
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ChossidMom
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Wed, Jul 02 2008, 2:18 am
Mishie - these look so good I'm running to the kitchen to make them right now (w/o my Kitchen aid)!
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Mishie
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Wed, Jul 02 2008, 2:23 am
Yay Chossidmom!
Are you making them Dairy or Parve?
I would love to hear how they turned out!!
G'luck!!
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BeershevaBubby
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Wed, Jul 02 2008, 2:29 am
We're expecting the electricity to be turned off at any minute on the entire Yishuv, so I won't be able to make them until much later... or maybe tomorrow.
I think I'll use soy milk instead of water.
Well, we're off to the pool in Eli!
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ChossidMom
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Wed, Jul 02 2008, 3:13 am
I made the dough. Did it pareve though. I don't like the idea of dairy bread (and if I'm not mistaken there could be halachic issue there?). Anyway, I made them with my fancy/expensive w.w. Rubinfeld flour.
I suspect my kids will hate them because I couldn't resist putting in the onions
Oh well, I may have to eat them myself (with dh).
If anyone is interested I can post a fantastic bialy recipe...
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Aidelmom
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Wed, Jul 02 2008, 3:16 am
Well if your kids refuse to eat them- I'm here
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ChossidMom
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Wed, Jul 02 2008, 3:17 am
You probably live too far but if you really want a taste - COME ON OVER!!
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Aidelmom
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Wed, Jul 02 2008, 3:20 am
Thanks- if it wasn't so hot out! I might just take you up on it - Theres also the very slight issue of not knowing your address
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ChossidMom
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Wed, Jul 02 2008, 3:22 am
Bialies are similar to bagels without holes.
They always sold them in the bagel stores.
Yum.
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Mishie
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Wed, Jul 02 2008, 3:25 am
CM, they happen to freeze beautifully!!!
So, you don't have to eat them all in one shot!!
They can actually last you for a long time!!
BTW, I forgot to mention:
I made the recipe, Double.
I got: 30 rolls, and 1 loaf out of it.
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ChossidMom
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Wed, Jul 02 2008, 3:32 am
Ok, you twisted my arm. Here's the Bialy recipe:
1 Package dry yeast (2 tsps?)
2 Tablespoons brown sugar
1 1/8 tsp. salt
1 1/2 cups warm water
4 cups flour
knead and let it rise (an hour maybe)
make little round balls, flatten a bit and make an indentation. Sprinkle on chopped onions with olive oil and paprika.
Let them rise a bit again.
Bake (not for very long)
These are delicious.
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sarahd
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Wed, Jul 02 2008, 4:56 am
I've been planning to make those rolls all week already. Now I'm inspired. Mishie, do you mean you didn't cook all the first ingredients? If I didn't have to do that, I'd be even more inspired to bake.
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ChossidMom
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Wed, Jul 02 2008, 5:10 am
Oy. My rolls have been in the oven for 1/2 an hour already. I just took them out and cut one open - not ready so back in they went. I'm not sure if it's me or my oven.... I hope they taste good...
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Mishie
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Wed, Jul 02 2008, 6:59 am
Quote: | Mishie, do you mean you didn't cook all the first ingredients? If I didn't have to do that, I'd be even more inspired to bake. |
That's right!! I didn't feel like taking the extra step. Wanted to keep it as simple as possible.
IMHO, it didn't make any diff. whatsoever.
ChassidMom, what temp. was your oven on?
I had mine on 175 C. and by 15 min. they were all nice and brown on the outside, and very soft on the inside.
How did they come out?
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BeershevaBubby
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Wed, Jul 02 2008, 7:00 am
CM, when that started happening to me, it turned out the bottom heating coil in my oven had burned out
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ChossidMom
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Wed, Jul 02 2008, 7:08 am
They came out .....all right. No different than any other challa rolls I make. I raised the temp a bit in the oven and the next batch came out better. Sorry. Didn't mean to rain on your parade...
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Mishie
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Wed, Jul 02 2008, 7:12 am
CM, how much flour did you end up using?
Because I used (in the double recipe) exactly 8 cups, not a crumb over.
The dough was NOT like any of my Challah doughs at all!
It was actually very sticky.
I used 2 spoons to drop the dough onto the baking pan.
Maybe that's why they came out so soft??
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ChossidMom
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Wed, Jul 02 2008, 7:14 am
I used 5 cups. Didn't rise all that much.
THey came out ok. I have to taste them again later, when they cool.
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wanderer
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Wed, Jul 02 2008, 5:33 pm
Now I dunno whether or not to try it... Anyone else made this?
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