Prep 2 hrs 30 mins
Cook 25 mins
This recipe for New York style Onion Rolls was posted in reply to a "recipe request" posting. BTW: They are very yummy!!....especially when they are still a bit warm and well buttered :) (Prep times include rising times)
- 1⁄2 cup warm milk (105-115 F)
- 2 tablespoons sugar
- 2 teaspoons salt
- 3 tablespoons butter or 3 tablespoons margarine
- 1 1⁄2 cups water (105-115 F)
- 1 (1 ounce) package active dry yeast (1 Tablespoon)
- 2 tablespoons instant minced onion
- 5 -6 cups all-purpose flour
- 1 egg white, slightly beaten with
- 1 tablespoon cold water
- Combine warm milk, sugar, salt and butter.
- In a large warm bowl, pour in warm water, sprinkle yeast over the water and stir until dissolved.
- Add milk mixture, onion and 3 cups flour to the yeast mixture.
- Beat until smooth.
- Add enough additional flour to make a stiff dough.
- Turn dough out onto a lightly floured board.
- Knead until smooth and elastic (about 8-10 minutes).
- Place dough in a greased bowl, turning dough to grease the top.
- Cover dough and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).
- Punch dough down and divide into 14 equal pieces.
- Shape pieces of dough into round balls.
- Place dough balls (about 3 inches apart) on greased baking sheets that have been sprinkled with cornmeal.
- Cover and let rise again in draft free, warm place until doubled in bulk (about 1 hour).
- Cut a small"X" into the tops of the rolls with a sharp knife or razor.
- Bake rolls in a preheated 400°F oven for 20 minutes.
- Brush rolls with the egg white/cold water wash.
- Bake rolls 5 minutes longer, or until done.
- Remove from baking sheets and cool on wire racks.
- ***Asan option, you can sprinkle the roll tops with a bit of additional minced onion after they are brushed with the egg white wash.
Very good and easy to make. I made one change. I didn't have any instant onions so I just finely chopped half of a small onion and used that. I also sprinkled garlic powder on top instead of onion. They are crusty on the outside and chewy on the inside. Absolutely delicious.
These turned out delicious! I halved the recipe and used three cups of bread flour and made six big sandwich buns out of them. If you are a novice bread maker, the salt in a yeast dough recipe is to control the yeast growth as much as to give flavor; I used 1 teaspoon salt for half of the recipe. Anyway, they were easy to make in my stand mixer and they turned out wonderfully! Dee, thanks for the recipe!
We think that there is a mistake in the amount of salt called for. 2 tablespoons of salt is 36000 milligrams of salt. That is more than 2000 milligrams of salt per roll. We made them with out questioning this and they were not edible by our standards. Other similar recipe's have 1-2 teaspoons of salt which seems better.