Onion Rolls by Chef Rachael Afra

Onion Rolls

Prep: 25 minutes Proofing: 2 Hours 10 Minutes Baking: 25 minutes Total: 3 Hours

Yields: 6-12 rolls 

Ingredients:

228g. lukewarm water (100 degrees - 110 degrees)

28g. butter, cubed (room temperature)

1 egg 

420g. All-purpose flour

50g. sugar

8g. salt 

6g. dehydrated onions 

8.5g. instant yeast ( 100-110 degrees)

Topping:

28g. butter, melted

2-3g. dehydrated onions

Sprinkle Himalayan Salt

Preparation:

1. Measure all your ingredients 2. Add your dry ingredients together, except sugar and yeast. 3. Warm the water, use a thermometer( 100-110 degrees) to measure, and add to your sugar to dissolve, then add your yeast. 4. Start mixing the wet mixture with the dry ingredients, to get the yeast active and the gluten. 5. You will notice the mix will start getting dry, add the egg, and the butter one to two cubes at a time. 6. Once you add all the butter, and the egg is incorporated, you will lightly knead the dough, it will be a tacky dough. 7. When there are no more dry ingredients at the bottom of the bowl, stop kneading. 8. Place some olive oil or spray oil on top of the dough ball, then wrap it with plastic wrap, tight. 9. Let it rise for 70 mins, in a warm place, till it is doubled in size. 10. Take a floured surface, add your proofed dough, and slowly knead it to a 12-inch log. Then cut them into 6 to 12 pieces and roll them into a ball. 11. The dough balls can be put in a  greased muffin pan or a greased cookie sheet. 12. Wrap them again, and let them rise for a second time, for 1 hour. 13. After they have proofed for the second time, brush your melted butter lightly and cover the entire ball of dough. 14. Sprinkle the salt and the dried onions on top. 15. Place in oven at 375 degrees, for 25-30 minutes. Halfway turn the pan around to brown evenly. 16. Add the last of the melted butter, and let it cool. 

Chef's Note:

Keep in mind that it is essential to not kill the yeast, the thermometer is necessary every time you bake. If the water is too hot, the dough will not rise. Also, it's up to you to mix the dry ingredients including the yeast, before the water. Or if you decide to warm the water, add your dry yeast to the water and let it foam up before adding it to the rest of the ingredients. That is also fine, so keep in mind the dough will be tacky, and the more flour you add, go little by little as a lot of dry ingredients will throw off your liquid ingredients and can turn out to be dry bread.