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Old 04-24-2011, 06:21 AM   #1
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Onion pocket or Miami roll question

I am making some rich dough for butterhorns and I want to make some onion pockets for sandwiches. My question is should I cook the onions before I add them to the dough or put them in raw. My thought is to sweat them in some butter or evoo but, I am not sure.
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Old 04-24-2011, 06:27 AM   #2
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I would, otherwise they won't be fully cooked. I've made vege bagels before and sweated the veges in a minimal amount of canola oil but I don't think it really matters what you cook them in, just don't use much and account for it when mixing your dough.

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Old 02-18-2012, 05:33 PM   #3
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I am making these now. I have the recipe from the book "Inside the Jewish Bakery", but I am using it as a guide and basically using a dinner roll recipe. The dough should be medium enrichment, and I am using dry onions as suggested for baking rolls. I've made bialy's using the dry onions also.
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Old 02-18-2012, 08:00 PM   #4
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I enjoy making savory breads and when adding onions I always saute them until they are translucent and limp before adding to my bread dough. This has worked well for me.
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