Sourdough Onion Rolls

I love onion bread. Here is my recipe for flavorful sourdough bread rolls made from wheat, whole wheat and rye flour and caramelized onions.

Ingredients

Starter

• 2 tbsp sourdough starter culture
• 3½ oz / 100 g bread flour
• ¼ cup and 3 tbsp / 100 ml water

Caramelized Onions

• 1 lb / 450 g onions, chopped
• ½ cup / 125 ml olive oil
• 2 tbsp sugar
• ½ tsp salt
• ½ cup / 125 ml balsamic vinegar
• 2 tbsp water (for cooling down)

Bread Dough

• ¾ lb / 350 g bread flour
• 3½ oz / 100 g whole wheat flour
• 3½ oz / 100 g whole rye flour
• ¾ cup / 180 ml water
• ⅓ oz / 10 g salt
• ½ tsp olive oil
• cornmeal

Preparation

1. Combine ingredients for the starter in a non-reactive bowl. Mix well, cover and let stand overnight until very active and bubbly.
2. Heat a large heavy skillet over medium-high heat. Add olive oil and onions. Cook until lightly browned, stirring frequently to avoid scorching and adjusting the heat as necessary. This will take about 15-20 minutes.
3. Add the sugar and keep cooking until golden brown and caramelized. Stir frequently.
4. Add the balsamic vinegar and cook until the liquid has evaporated.
5. Add the 2 tbsp of water, let cool and set aside.
6. Combine starter, bread flour, whole wheat flour, whole rye flour, salt and water in a stand mixer bowl. Add the caramelized onions (with the oil).
7. Knead with a dough hook until the dough becomes elastic and cleans the bowl (about 10-15 minutes).
8. Form a ball, coat with olive oil and let rise until volume has doubled.
9. Divide dough into 10 equal pieces (about 100 g each).
10. Sprinkle a cutting board with cornmeal. Shape the rolls by rolling the dough pieces, pressing them with the palm of your hand against a flat surface. Place on the cutting board.
11. Cover with a damp kitchen towel. Let rise until volume has doubled. Preheat oven to 400°F / 200°C. I bake the rolls directly on a large baking stone, but a baking sheet (cover with baking paper) will work, too.
12. With a sharp knife, slash the rolls, being careful not to deflate the dough.
13. Transfer rolls to the baking stone or sheet in the oven, spray with water. Bake until done (20-30 minutes), spraying with water a few times during the first 10 minutes.
14. Remove from oven and let cool before serving.

Yields 10 rolls.

The caramelized onion preparation is inspired by the "caramelized onion and herb ciabatta" recipe in Peter Reinhart – The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. The sourdough is my own.