“UMMM! Oh!! These are excellent!” said the dear husband after his first bite of the warm, Twice-baked Onion Roll, that I had given him to sample. I had already eaten half a roll and thought they were pretty good, but husband closed his eyes and really sank into how delicious they are. Crispy on the outside, with a tender bite on the inside, these rolls are great.
I decided, today, to experiment with baking a yeast roll that could be partially baked, cooled, stored and then popped into the oven on Thanksgiving Day to be finished to a golden brown.
I mixed up half a recipe of the “OH MY GOSH POTATO BREAD” Recipe found at this link: https://ksrquilter.wordpress.com/2014/10/25/oh-my-gosh-potato-bread/ I added 1/2 cup of mixed pumpkin and sunflower seeds and 2 TBL of chopped onion to the recipe.
FIRST: I started the yeast proofing, and mixed the flax seed meal with the water. I had already cooked the potatoes. I mashed then added 2 TBL of clarified butter ( https://ksrquilter.wordpress.com/2014/10/14/clarified-butter-ghee/) to the potatoes. ( It should have been 1TBL but I forgot to halve the recipe at that point. I think I’ll leave it at 2TBL from now on.) Then I mixed all of the dry ingredients together.
3 cups of All Purpose Gluten Free Flour
1/2 cup mixed and finely chopped pumpkin and sunflower seeds
3 1/2 tsp. xanthan gum
I then buttered two muffin pans with clarified butter. It turned out that I also ended up using a pie plate since I had too much dough for just 12 rolls. The recipe made 22 rolls.
I then added the wet ingredients to the dry ingredients and thoroughly mixed them all together. The dough is rather sticky and heavy, so , I used a tablespoon to drop the dough into the pans.
2 cups of warm water with one package of yeast.
2TBL of Flax meal mixed with 1/3 cup of water
1TBL of organic Apple Cider Vinegar added to the flax meal
1/4 cup of mashed potatoes with 2TBL of clarified butter
2TBL chopped onions
I filled each cup, in the pans, about 2/3 of the way up. I placed spoonfuls of dough into the pie plate leaving plenty of room for the rolls to rise. I dipped my finger into cold water then smoothed out the tops of the rolls.
I baked the rolls for ten minutes at 350 degrees. At that point they were solid but not finished cooking.
After letting them thoroughly cool, I placed two of the rolls on the toaster oven baking pan, brushed clarified butter on the tops of them and baked them for 15 minutes at 350 degrees. They came out golden brown, crusty on the outside and tender on the inside with a very mild onion flavor. YEA!
The rest of the rolls were placed into a freezer bag to wait until Thursday to finish cooking. I will put them into the refrigerator until then. I’m sure they could also be frozen, so, this would be a great recipe for baking ahead. Since they can also be finished in small quantities, in a toaster oven, they are great for a small family who only wants a few fresh rolls at a time.
As good as they are, I think we’ll only be cooking a few at a time. At least, once Thanksgiving is over.
Cooking and serving with love and creativity,