The Story is Cooked!

Wednesday, December 03, 2008

Onion and Garlic Rolls

We have a ton of onions and garlic (it's a figurative ton, but I think it might actually be a garlic ton and an onion ton if we define those as new units of measurement), so when we volunteered to provide the bread for our Thanksgiving dinner with the Makis, Ryan thought it would be a good idea to make onion and garlic bread. At least, that's what I thought he thought; he apparently thought it was my idea and I had a specific recipe in mind. After much internet searching, we based our rolls on this recipe. Of course, we didn't follow it exactly: we used 1 cup of wheat flour instead of all bread flour, chopped and pre-toasted (as in, toasted before putting in with the other ingredients) an entire (small--maybe 2 in. in diameter) onion, threw in some roasted garlic, used a lot more cheese (well, maybe twice as much), and of course only let the bread machine do the mixing and kneading and rolled the rolls ourselves. I think we baked them at 350 for 20-25 minutes. No one could taste the cheese, but the onions and garlic were detectable without being overwhelming (I was afraid they would be way too much).

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