Melody, over at Cooking Schmooking participates in Sundays with Marlena Spieler blog-off of sorts and this last week the onion rolls caught my attention in a big way. I've made dinner rolls before with spring onions and parmesan cheese mixed into the dough that were divine so I was quite interested in trying this recipe too, especially after Melody noted that her husband "happily" made this recipe and that they loved them. Man in the kitchen = must try this recipe!
I have to confess one thing though--I flinched. When you make these--DON'T FLINCH, don't wimp, don't wuss, don't chicken! Gene and I liked the texture of the rolls but I was thinking, while he said out loud, "These taste good but I sure thought they would have a stronger flavor." They would have had I not chickened out at the end and only put in half the onions. It seemed like so much but you really need them all. So what I came up with was a very pleasant, but bland, onion roll. Note to self: next time just take the plunge and mix in ALL the onions!
By the way, I served them with meatloaf and not only were they the perfect accompaniment bread, they made for awesome meatloaf sandwiches for lunch today!
Cook's note: I don't know why I can't seem to work a recipe directly as is, there seems to be some genetic cooking flaw in me that loves to add my own touch to things so for the sake of disclosure (grin) here are the things I changed: I used 50/50 whole wheat/all purpose flour and allowed and extra hour of first rising time which worked out well, and I also added a cup of shredded parmesan cheese just for fun which added a little extra zing to the flavor. Next time when I don't chickenout on the onions, I'll still add the cheese. Gene and I both liked it. Next time I'll probably add some of the cheese to the tops with the onions, it was that good.
Marlena Spieler Onion Rolls
Ingredients: makes 12 - 14 rolls
1 TBS dry active yeast
1 TBS sugar
1 cup lukewarm water
2 TBS veggie oil
2 eggs lightly beaten
4 to 4 1/2 cups bread flour (see how dough feels..not too sticky)
2 onions chopped very finely
1 tsp poppy seeds
Mix together the yeast sugar and water in a mixer or food processor with a dough hook or dough blade. Sprinkle this mixture with a little flour then cover and leave for about 10 min or until bubbles appear on the surface.
Beat 1 tsp of salt, oil and one of the eggs into the mixture then gradually add the rest of the flour and then knead in mixer for about 8 minutes or so until the dough leaves the sides of the bowl. If dough is still sticky..add a bit more flour.
Lightly oil a bowl and place the dough in it and turn to coat. cover with dishtowel and leave to rise in a warm place for about 1 1/2 hours or until it doubles.
turn dough out onto floured area and punch down...then knead for 4 minutes and then knead half of the onions into the dough. Form dough into egg-sized balls and then press down till about 1/2 inch thick. Put parchment paper on baking sheet and then place rolls on sheet. make sure they have room to rise.
Lightly beat the last egg and add about a TBS of water and a pinch of salt. push a slight indentation into each roll and then brush with the egg mixture. Sprinkle the remaining onions over rolls and then a bit of poppy seed over each one. Leave to rise again...don't cover..about 45 more minutes.
Preheat oven to 375 degrees. Bake rolls for about 20 minutes..or until golden brown. Serve hot with a hearty salad or two ...and I would use some butter or cream cheese..some lox too! Oh, and some pickles.
Nutrition information for one (1) roll (based on 15 per batch: Calories: 150, Protein: 5, Carbs: 21, Fat: 3, Fiber: 3 Weight Watchers points: 3 (Nutrtion counts based on using 1/2 whole white wheat, half all purpose white flour--the different is less calories and more fiber and protein in the whole wheat. Really. The white all purpose has a little less intrensic fat but more carbs. )