I love making yeast rolls for our Sunday dinners, and my family loves when I do also to go alongside our main course. There is a never a time where my bread- not just rolls, but my bread of any kind, is never out of place! They will never turn them down! Lol! So without further adieu I present to you my Onion & Black Pepper Yeast Rolls(click here to check out the video!)
Tools: Rolling Pin, Baking Dish or Cast Iron Skillet, Baking Brush, Small Sauce Pot, Mixing Bowls, Whisk, & Rubber Spatula, Plastic Wrap
Serving: 16 Good Sized Yeast Rolls
Kneading Time: 7-10 minutes
Proofing Time: 1 hour (for the first rise), then another 10-15 minutes(for the second rise after shaping the rolls)
Time to Bake: 30-32 minutes
Total Time: 1 hour 50 minutes
INGREDIENTS
First this dough is derived from my Standard Bread Dough, which is fantastic for anything that calls for bread! Whether it be Cinnamon Rolls, Pizza, or Bread Loaves! Whatever you need the dough for it is sure to please! :D
Dough
3 cups of bread flour
11/2 cups of all purpose flour
pinch of salt
1 1/2 cups of warm water + 1 packet of fast acting active dry yeast with 3 teaspoons of granulated sugar
1 egg
1 egg yolk
1/2 cup of granulated sugar
1/4 cup vegetable oil
extra flour to roll out dough and for your hands
1/2 teaspoon of garlic salt or to taste
1/2 teaspoon of garlic powder or to taste
1/2 teaspoon of onion powder or to taste
a few cracks of freshly cracked black pepper
a few dashes of dried parsley leaves
your favourite shredded cheese
cornmeal to sprinkle on the bottom of baking dish
For the Onion Flavoured Oil
1/2 tsp of garlic powder
1/2 tsp of garlic salt
1/2 teaspoon of onion powder
Dash of parsley
A heaping half a cup of finely chopped onions
Light tasting olive oil (Just enough oil to cover the onions)
A couple dashes of minced onions flakes
Preheat your oven to 350*F. Start by adding your onions into your small sauce pot, then cover with the light tasting olive oil. Turn on the heat to medium, and cook the onions until toasted. (Tip: Begin this process before you start your bread because by the time you are done kneading it should be done!). Also, sprinkle a little cornmeal on the bottom of your cast iron skillet or baking dish. This brings flavour and crunch but also helps them to not stick(if you don't have cornmeal just lightly butter the sides and bottom of your baking dish!)
Then, add all your dry ingredients to your mixing bowl this includes: the sugar, both flours, yeast, seasonings, and salt(make sure that the salt and yeast do not touch. I explain why in my video!). In another bowl or large measuring cup pour in your liquids this includes: the water, oil, and eggs.
Make a well in the center of your dry mixture, then pour in your liquids mix together with a rubber spatula until it reaches a shaggy mass. Once it reaches a shaggy mass, knead your dough for 7-10 minutes or until when you press it with your finger and it quickly bounces back at you(if it is slow to do so knead it for another 3-5 minutes, this helps form the gluten which yields that wonderful chewy yet soft bread rolls that you are looking for!). After that, in the same bowl that you used to start your dough in oil it and gently place it your dough, cover with plastic wrap, and let it rise for 1 hour.
Going back to the toasting onions, at this point they should all be browned and toasted all the way around add in your dried garlic flakes. Let cook for about 1-2 minutes or until they brown slightly be careful that they don't burn! Drain the onions and garlic, then add in the garlic and onion powder and garlic salt. Set aside to cool while dough rises.
Once the dough has risen, degas it by flouring your fist and punching it down. Roll out the dough on a lightly floured surface into a small square, then gently pour over your toasted onions and garlic. Fold up the square like an envelope( as shown in video), then cut the dough in half, stack each half on top of one another and knead then back together(use a little flour in needed. If some of the onions come out just gather them and put it it back in the dough!).
Cut the dough into eight equal pieces, then in half again to equal 16 good sized bread rolls. Roll them with your palm on the surface of your counter(without flour) to form that traditional roll shape. Place in your baking dish, and let them proof for another 10-15 minutes in a warm place(I do it on top of my stove) until they double in size(go longer it they are not doubled in size after the 10-15 minutes).
After they have rested, gently brush the tops of your buns with the garlic and onion flavoured oil, top with your favourite shredded cheese then bake in your 350*F preheated oven for 30-32 minutes or until golden brown.
Once they come out of the oven brush more that onion oil, then enjoy warm.
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