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

ONION BUNS

  Date: August 30, 2016
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Info
I was looking for something new and a bit different to serve with the Cowboy Rib Eyes I was making this day. There were going to be some things I had to do to make this work with my new low sodium diet. If you are interested you can refer to the Low Sodium Diet Changes tab below. The dough was mixed using a stand mixer and then given a rise until it double in volume. The dough was turned out and pressed into a 12”x17” rectangle. Then minced onion was sprinkled on top of the dough. The dough was then rolled into a log starting along one of the 12” sides. The log was cut into 8 slices, which were places on parchment paper on sheet pan. The slices were pressed out a bit so they were 3” in diameter. The buns were given a second rise until they were soft and puffy. The tops were brushed with butter and then it was off to the Big Green Egg which had been preheated to 375. I had my Cyber Que WiFi controlling the Egg from when I lit it. This way I knew that whenever I was ready to bake, the Egg would be stabilized at 375 degrees. The rolls baked for 25 minutes until they were golden brown. These rolls turned out great, They had a light soft texture and nice flavor from the onion. The proof of how they turned out was there was only one left over bun.
Recipe Source:
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King Arthur Flour Website

King Arthur Flour Website:

Here is the recipe from the King Arthur Flour Web Site:
  ONION BUNS
Low Sodium Diet Changes:
As of July 2016 I need to be on a very low sodium diet. Six days a week I am limited to 1,000 mg. of sodium and on Saturdays I am allowed to have 1,500 mg. I have been learning how to adapt certain recipes to make them very low sodium. I also need to watch my intake of potassium chloride which is used in some salt substitutes to replace sodium chloride. I figured for anyone else trying to watch their sodium intake, I would describe some of the changes I made, together with any comments about the relative success or failure of the tweaks I made. Those of you who can handle more sodium can certainly make the recipe as originally written.
Big Picture: This recipe did not used baking powder or baking soda so the only source of sodium was 1 1/4 tsp. of table salt. The question is whether the salt was used for flavor, retarding the rise or some combination of both. There was only one way to find out: make the recipe without the salt and keep a close eye on the rise. I needed to be ready to move to the next step whenever the dough was ready. Fortunately I always bake my bread a little ahead of time as opposed to trying to time it so it finishes right at meal time. This helped here because I could bake it when the dough was ready and not worry about when the meal was going to be ready. The dough rose a bit fast during its 60 minute rise time. I pulled it at the 50 minute mark, turned it out and formed the buns. After 50 minutes of the second rise time they were soft and puffy and had actually begun to merge together a bit on the sheet pan. I had fired up the Egg a bit early and had it being controlled by a Cyber Que WiFi. This way I didn’t have to keep a close eye on it and I knew when I was ready the Egg would be dialed in to my target temperature. A pit controller makes the Egg like an outdoor oven that is almost as easy to use as your indoor oven.

Changes:

  • I used Mrs. Dash Table Blend in lieu of the table salt in the dough recipe.
  • I kept a close eye on the rise times and had my Egg pre-heated a bit early so I could bake whenever the dough had risen sufficiently.
  • I shortened the first rise time from 60 minutes to 50 minutes because at 50 minutes the dough had already doubled in volume.
  • I shortened the second rise time by 10 minutes as well because the rolls were puffy and had begun to merge together on the sheet pan.

Comments: The buns had nice onion and butter flavor and a light texture. It seems the Mrs Dash Table Blend did an adequate job of seasoning the bread. and my keeping a close eye on the rise helped with the texture. The dough had definitely NOT over risen and collapsed, so I was definitely in the ball park. The texture of the bread was fairly light and I had no complaints, but I had nothing to compare it to. All I know is I was happy with the texture and only one leftover told me my guests were happy too.
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • KA Stand Mixer
  • KA Dough Hooks
  • W-S GoldTouch Nonstick 9"x13" Pan
  • Parchment Paper
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • BGE S-S Grill Grid (Level 6)
  • BBG-Digi Q Pit Controller
  • W-S GoldTouch Nonstick Loaf Pan
  • Paraffin Fire Starters x3
  • Rockwood Lump Charcoal