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Leftover makeover: homemade onion bread rolls

Leftover-Makeover: Zwiebelbrötchen

Who does not know this: this small remaining leftover from the dough - just as much, or rather, so little that you can not make anything out of it except a unshapely biscuit. And that's exactly what happened to me when I made onion pie the other day. So I decided to make some delicious onion bread rolls instead of throwing away the leftover dough.

Homemade Onion Bread Rolls from leftover dough:

The dough for the onion rolls is made just like the base for the onion pie. That's how it works:

Ingredients (makes 1 onion pie or 10 onion bread rolls):
(Basic dough for onion pie & onion bread rolls)

  • 500 g plain flour
  • 1 pkg of dry yeast (1/2 cube of fresh yeast)
  • 1/2 tsp salt
  • 1 pinch sugar
  • 1/4 l milk
  • additional 1 onion

Instructions:

  1. Preheat the oven to 170 ° C top and bottom heat.
  2. For the dough in a bowl, mix the flour well with sugar, salt and dry yeast. Add milk and knead into a smooth dough. Cover the dough and let it rest in a warm place for at least 60 minutes.
  3. If you work with fresh yeast: put the flour in a bowl and form a small hollow in the middle. Mix yeast (in pieces) with the sugar and milk and let it rise for a few minutes.
    Tip: The dough can also be prepared the day before. Simply wrap the dough airtight and put in the fridge after rising. The dough can then be processed the next day.
  4. While the dough is resting, peel the onions and cut them into fine rings. It is easier with a slicer or a so-called mandolin.
  5. Then fold the onion rings into the dough.
  6. Form small bread rolls and cut them cross-wise.
  7. Let them rise on a baking tray lined with baking paper for another 10 minutes.
  8. Bake the bread rolls for 15 to 20 minutes.
    Tip: You also can freeze the bread rolls.

Have fun baking!

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Leftover-Makeover: Zwiebelbrötchen

onion bread rolls

Prep Time 1 hr 20 mins
Cook Time 20 mins
Servings 10 bread rolls

Ingredients
  

  • 500 g flour
  • 1 packet dried yeast or 1/2 cube of fresh yeast
  • 1/2 tsp salt
  • 1 pinch sugar
  • 1/4 l milk
  • additional 1 onion

Instructions
 

  • Preheat the oven to 170 ° C top and bottom heat.
  • For the dough in a bowl, mix the flour well with sugar, salt and dry yeast. Add milk and knead into a smooth dough. Cover the dough and let it rest in a warm place for at least 60 minutes.
  • If you work with fresh yeast: put the flour in a bowl and form a small hollow in the middle. Mix yeast (in pieces) with the sugar and milk and let it rise for a few minutes.
  • Fold onions into the dough
  • Form small bread rolls and cut them cross-wise.
  • Let them rise on a baking tray lined with baking paper for another 10 minutes.
  • Bake the bread rolls for 15 to 20 minutes.

Notes

Tip: Tip: The dough can also be prepared the day before. Simply wrap the dough airtight and put in the fridge after rising. The dough can then be processed the next day.
While the dough is resting, peel the onions and cut them into fine rings. It is easier with a slicer or a so-called mandolin.
Tip: You also can freeze the bread rolls.