These rolls use the EUROPEAN PEASANT DOUGH MASTER RECIPE
and you make an onion and herb filling for the rolls. The steps are to flour your hands and the top of the dough in your dough pail. Then you measure off 1 1/2 pounds of dough. You form the dough into a ball and stretch it by pulling the top of the dough around to the bottom. You turn it 1/4 turn and repeat, all the while keeping it in a ball shape. This stretching takes under a minute. You then roll the dough out on a floured work surface to form a log shape. You divide the dough using a bench scraper to create 6 equal pieces about the size of a plum. These get placed on a floured pizza peel and they rest for 40 minutes, and you preheat the oven to 450 degrees during this time. While you are waiting you make the caramelized onion & herb past. The roll’s top surface gets dusted with flour and you make a 1/2” deep cross-shaped slash which receives the caramelized onion & herb paste. The rolls get transferred to the 450 degree oven, where it bakes for 20-25 minutes. You remove the rolls from the oven, brush the tops with melted butter and let cool to room temperature before serving. You are left with a hearty roll with a rustic, somewhat coarse consistency with a sweet tasting onion and herb filling . To learn more about this great book be sure to click on the blog links above.