These no-knead mini onion rolls are foolproof and incredibly easy to make. Just place them in molds and bake for a fluffy, chewy texture bursting with the sweetness of onion. A simple and delicious recipe.
Ingredients
Main Ingredients (6 rolls)
- Bread Flour (approx. 150g)
- Instant Dry Yeast 2g
- Onion 1/2 pc (50g)
- Bacon 2 slices
- Mixed Cheese 40g
Seasonings
- Lukewarm Water 125g
- Sugar 3g
- Salt 2g
- Mayonnaise
- Coarse Black Pepper
Steps
- In a bowl, combine lukewarm water (125g), instant dry yeast (2g), and sugar (3g). Mix well.
- In a separate bowl, combine bread flour (150g) and salt (2g). Mix lightly.
- Add the flour and salt mixture to the bowl from Step 1. Using a spatula, scrape the dough against the side of the bowl until no dry flour remains and the mixture becomes smooth. [This is the key!] The dough is quite wet, so mixing it by scraping against the bowl with a spatula will yield delicious results.
- Gather the dough sticking to the bowl to the center with the spatula and form it into a ball.
- Cover with plastic wrap and let it rise at room temperature for about 1 hour for the first proof. (The first proof is complete when the dough has roughly doubled in size.)
- After the first proof, mix the dough with a spatula to deflate it.
- Prepare muffin tins and grease the insides.
- Using a spatula or kitchen scissors, divide the dough into 6 portions and place them into the muffin tins. [This is the key!] If the dough is sticky, using scissors to cut it will help you work without getting your hands messy.
- Place the dough-filled muffin tins inside the oven and let it undergo the second proof for about 20 to 30 minutes. (The second proof is complete when the dough has increased about one size larger.)
- Peel and thinly slice onion (1/2 pc, 50g).
- Spread the sliced onion on kitchen paper and pat to remove moisture.
- Finely chop bacon (2 slices) into 5mm widths.
- Preheat your oven to 200℃ (400℉).
- Sprinkle salt over the dough after the second proof.
- Divide the finely chopped bacon into 6 portions and place them on top of the dough.
- Divide the moisture-removed onion into 6 portions and place them on top of the dough.
- Sprinkle mixed cheese (40g), divided into 6 portions, over the toppings.
- Drizzle mayonnaise in a striped pattern over the toppings.
- Sprinkle with coarse black pepper, if desired.
- Bake in the oven preheated to 180℃ (350℉) for 20 minutes.
- Once baked, carefully remove from the molds, being mindful of heat. Enjoy!
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