Bread Rolls

​Intro: While bread is ubiquitous in French culture, it is usually used sparingly at mealtime and guests are given one portion which they are expected to use throughout all the upcoming courses. (I like the French's system of bread portioning because it keeps the guests from loading up on bread so that they don't spoil their appetite for what is coming ahead).

Why Bread Rolls over Loaves?

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I like to serve bread rolls instead of bread loaves at meals for two reasons. First, in my experience, roll dough is easier to handle (for beginners) than loaf-sized dough. Second, it is   easier to handle once it comes out of the oven: you just pop the rolls  onto a plate with a little garnish and a slice of butter and then serve them.
 
The Upcoming Caramelized Onion Rolls recipe not only offers a great tasting roll, but it also only calls for a small amount of handling and a minimum of ingredients. 

How to make Caramelized Onion Rolls
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​1) Activate your yeast. Pour honey and yeast into warm water and lightly mix it until it dissolves. Let it sit for ten minutes. You will know that the yeast has activated when it has a strong odor and the water bubbles up.
 

Yeast is activating

​2) Mix your yeast with the flour mixture to form your dough and then knead it.
 
Knead your dough by pushing the dough away from you with your dominant palm. Next, pick up the dough from the counter by either of the dough's edges, drop it back on the counter and then push the edge away from you. Keep repeating the process until the dough becomes less sticky and smoother. 

Kneading your dough

3) Put it in a bowl and let it rise for an hour.
 
4)  Punch your dough, add caramelized onions, knead it, portion it, and knead the portioned dough.
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Punching your dough after first rise

Caramelized onions added to the dough

​5) Let the portioned dough rise a second  time and then bake your rolls.
 

After second rise: ready for the oven

6) When they the rolls are done, brush the top of the rolls with melted butter or olive oil and serve.
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Caramelized Onion Rolls

​Term related to bread:
 

​Kneading- The process of handling yeast-fermented dough so that the yeast is fully incorporated into the dough ensuring a proper rise. The dough is first pushed away from the user, picked up by an edge, and then dropped back on the work surface so that the edge can now be pushed away from the user. The process is then repeated until the dough becomes less sticky and smoother.