You Will Need
- 610 g strong white bread flour
- 340 g tepid water
- 25 g fresh yeast
- 9 g salt
- 70 g onions, finely sliced
Firstly, you need to make a "24 hour sponge" or "pre-ferment" - a yeast starter which helps to improve the flavour of your bread. You do this by mixing together 126g of flour, 63g of water, 15g of yeast and 2g of salt and kneading well. Leave this in a closed container in a warm place for at 24 hours before making your rolls.
For the rolls, bring together 480g of flour, 280g of water, 12g of fresh yeast and 7g of salt. It is important to note that when adding the salt and yeast initially to the flour you must not let them touch, as salt will kill yeast very quickly.
Add 190g of your pre-ferment to your fresh dough and knead together well for 10 - 12 minutes. Spread the dough out and sprinkle the onions over and knead again, to ensure the onions are distributed evenly throughout.
Cut the dough into 80g pieces and roll into balls. Leave them on a baking sheet in a covered box in a warm place to rest for half an hour. Knock back the rolls and leave for another two hours to prove. You will know when your rolls are ready to bake because the dough will not spring back instantly when you touch it.
Dress the tops of your rolls - with water for a golden brown top or a flour / ground rice mix for a powdery crust - and bake in the oven for 12 - 18 minutes. Try to keep your oven moist for a better bread.