The trick is to smoke the meat and not make the meat smoke

CARAMELIZED ONION & HERB ROLLS

  Date: April 18, 2011
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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.
Recipe Source:
Alt image
Artisan Bread in 5 Minutes a Day

Artisan Bread in 5 Minutes a Day:

European Peasant Bread Master Recipe - Page 46

The bread is shaped and baked using the Carmelized Onion & Herb Rolls Recipe - Page 108
Gear:
  • Dough Doubling Pail
  • Emile Henry Pizza Stone