Red Onion & Rosemary Buns

 A warm basket of freshly baked bread, filling the air with an irresistible aroma—soft, pillowy loaves infused with sweet onion and winter’s own rosemary. They lie ready to grace any table, perfect for soaking up rich sauces, sharing amongst friends, or simply enjoyed with an array of cheeses and vibrant vegetables. The scent alone is enough to make one fall in love, and with a taste this divine, just one will never be enough.

Inspired by Gennaro Coldalto

A sprinkle of sea salt flakes makes a world of difference, that crisp crunch and saline tang is unmatched..

Soft and chewy, the ultimate vehicle for dunking in soup or carrying cheese, or keep it simple by dipping in olive oil and balsamic vinegar, either way they are divine..

That crisp surface yields to soft, scented bread, the epitome of winter bakes..

bread, bread rolls, dinner rolls, buns, red onion, rosemary, winter recipes, easy recipes, easy bread, yeast, homemade bread

Yield: 12

Author: Suze Morrison

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Red Onion & Rosemary Buns

Prep time: 30 MinCook time: 20 MinInactive time: 4 HourTotal time: 4 H & 50 M

A warm basket of freshly baked bread, filling the air with an irresistible aroma—soft, pillowy loaves infused with sweet onion and winter’s own rosemary. They lie ready to grace any table, perfect for soaking up rich sauces, sharing amongst friends, or simply enjoyed with an array of cheeses and vibrant vegetables. The scent alone is enough to make one fall in love, and with a taste this divine, just one will never be enough.Inspired by Gennaro Coldalto

Ingredients

• 2 Red Onions, finely sliced
• 1 tbsp Olive Oil
• Small Pinch Salt
• 500g 00 Flour
• 7g Dried Yeast
• 7g Fine Salt
• 1tsp Rosemary spines, finely chopped, plus extra to garnish
• 3tbsp Extra Virgin Olive Oil, plus extra to rub
• Few Pinches Sea Salt Flakes
• 240-260ml Water, body temperature

Instructions

1. Add the oil to a saucepan and heat over a medium heat. Add the onions and a pinch of salt and sweat until softened, about 4-5 minutes, remove from the heat and allow to cool.
2. In a large bowl, whisk the flour, yeast and salt until homogenous, add the olive oil and onions, along with the rosemary, then enough water to form a dough. Allow to hydrate for 2-3 minutes then turn onto your surface and knead 12-15 minutes until your dough is smooth and elastic.
3. Cover and leave to prove until doubled in size, how long will depend on the ambient temperature of your room.
4. Divide the dough into 4 and roll each into a sausage shape, divide each sausage in 3 and roll into another sausage about 20cm long. Rub with a little olive oil and roll into a coil, flatten gently then sprinkle with a little extra sea salt and rosemary.
5. Cover and allow to prove until almost doubled in size, meanwhile preheat oven 200C. when ready, remove the cover and bake for 15-20 minutes or until golden. Allow to cool before eating.

https://gourmetglow.co.uk/recipes/red-onion-rosemary-buns

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