March 28, 2008 - 3:24pm
Norm's Onion Rolls
Thanks, Norm, for this recipe. Boy, are these good! This is the first recipe in a long time that tempted me to stray from straight sourdough!
I think I should have used convection for the last half of baking. And I should probably smush them down more and give them a bit more room on the sides next time.
You can see that I started out with 15 two-ounce rolls and now have only eight left, and they just came out of the oven! Mmmmmmm.
Susan from San Diego
Half-baked Onion Rolls
Norm's Onion Rolls
Here's the link to Norm's recipe: http://www.thefreshloaf.com/node/6245/another-one-norm-onion-rolls#comment-31799
Comments
Susan:
When you get a minute could you provide a link to the recipe?
Thanks,
Trish
I put the link above, under the photos. Sorry about that lapse!
Susan from San Diego
Mmmm Susan, those look great!
Eric
Remember
I have hundreds of formulas not from books but in my head
most of them were from bakeries that i worked at
so as i said these are not from books thay are production formulas made in shops
everything from breads pastries caks cookies that you see in the bakeries
and the cookies are the ones that go for mega bucks per pound.
i will share everything with no holding back all you have to do is ask for the ones you want.
if i started posting them at two a day it would take years to get them all up.