Onion Herb Rolls
1/2 cup soy milk
1 1/2 tablespoon sugar (I use evaporated cane)
1 teaspoon salt
1 tablespoon non-hydrogenated margarine
1/2 cup lukewarm water
1 packet yeast (about 2-1/4 teaspoons)
2 1/4 cups unbleached flour
1/4 medium red onion, minced
2 cloves garlic, minced
1 teaspoon thyme (dried)
1 tablespoon rosemary (dried)
Mix the soymilk, salt, sugar in a small saucepan and plop in the margarine. Heat until *almost* boiling, stir, and remove from heat. Add the onion and garlic. Let cool.
Mix the flour with the herbs.
Dissolve the yeast in the water in a large bowl, and add the soymilk mix (should be lukewarm/room temperature-ish) and flour mix. Stir well.
Let the dough rise, covered, for about 45 minutes. It works best if it's somewhere warm (I put it on top of the oven, preheating at 350 F).
Plop spoonfuls of the dough onto a greased pan/ sheet, making about 12 rolls (or whatever you like). Bake for about 20 minutes, until the tops are browned.
*It's kind of a hassle to go and mix the herbs with the flour separately, but otherwise I find it's hard to get an even mix of herbs in the dough.
The smell of the rolls baking will make you want to eat them right out of the oven... I did =)
These re-crisp well in a toaster oven (or the oven for a minute or two), but not the microwave. It just doesn't do justice to bread.
SO HOW'D IT GO?
very good. I halved the recipe and used fresh dill and basil for the herbs. yum!!
Delish! I was looking for some quick, but good bread, and this did it. I only had whole wheat flour, used yellow onion, and fennel instead of thyme. They are tasty, perfect texture for wheat rolls, and easy. For rising, I used a metal bowl on the preheating oven, and apparently this oven gets very hot. My dough semi-baked on the bottom! It didn't seem to change anything..it just made it difficult to form roll balls. Next time, I will mince the onion smaller (I'm a horrible mincer), maybe use less, and maybe switch up the herbs. I added a bit extra rosemary, but I think 1 tbs would be perfect. Thumbs.up.fb.
I've been eyeing up these rolls for forever, finally made them for a bbq about a week ago, and have made them three times since ; )
I would have to say this recipe does make me feel greedy though, I only got 9 rolls out of the mix the first time, and they were tiny, there's no way I could have made 12, and since then I've doubled the mix to make 8 decent sized rolls .
Simple to follow, tasty ingredients, crunchy outside and lovely soft insides - I wish I didn't wait so long to try making these!
Very tasty!! I didn't have thyme but I added some "21 seasoning salute" that I got at Trader Joe's and it was amazing! I also just finely chopped my onions instead of mincing.
YUMYUMYUM! went perfect with our black bean soup!
The rolls came out nice and crisp on the outside and tender inside. Perfect!!! I think I'll use this recipe to try making the kind of onion rolls that are used for sandwiches next time. I did screw up and add the water to the milk mixture and nuking it, but I just let it cool down and then added the yeast to that mixture and dumping the whole mess into the flour.
I made these today and they were very tasty. When I drop the doughballs onto the pan I let them rise for about 10 min before cooking them. They turned out delicious. I can't wait to have them again tomorrow.