charcuterie, garden tomatoes or grilled brats, you need a good foundation. These buns are soft and delicious and can be made in an afternoon, just in time for dinner.
Plus, your house will smell gloriously like caramelized onions. And there are few things that are better than that!
Onion Wheat Submarine Rolls
adapted from The Village Baker, Joe Ortiz
3 medium yellow onions, thinly sliced
3 tbsp vegetable oil
¾ tsp salt
1 pkg (2½ tsp) active dry yeast
1 cup warm water, divided
1 Tbsp honey
3 Tbsp milk
2 Tbsp olive oil
1 cup whole wheat flour
All of the sponge
1½ tsp salt
¼ cup cool water
2 cups unbleached AP flour
Onion mixture from above
1 egg, beaten
Combine ¼ warm water and the yeast in the stand mixer bowl. Let bloom for 10 minutes. Add the rest of the sponge ingredients and mix well with a wooden spoon for 3 minutes. It will be very wet. Cover and let rise for 2 hours.
Make the onion flavouring
Heat the oil on medium-low in a large skillet, add the sliced onions and salt and sauté until soft and nicely coloured, about 15-20 minutes. Put aside.
Make the dough
At the end of the 2 hours, add the rest of the ingredients to the mixer and, with the dough hook, mix on low until combined. Add most of the onions, saving 3 tbsp for the tops. Raise speed to medium and mix for 3-5 minutes, adding flour as necessary, in small increments, until the dough cleans the bowl. Make into a boule (ball) and let rest, covered in a slightly damp tea towel, for 40 minutes or until doubled in size.
Divide dough into 6 equal portions, shape them into logs and place on a lined baking sheet. Brush with eggwash and sprinkle on remaining onion mixture. Cover with the damp tea towel and let rise 40 minutes.
Meanwhile, set the oven to 400°F to preheat.
Bake buns for about 15 minutes, until lightly golden. Let cool on racks for an hour.
|These rolls have been Yeastspotted!|