- 1 tablespoon overflowing 100% vegetable margarine
- 1 sachet of dry baker’s yeast li >
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 7 gr of salt
- 1 small onion (about 125-150gr)
- 1 clove of garlic
- 125gr of common flour
- 125gr of strength flour
- 125ml of warm water (between 37 and 39ºc, we will know because when we put the finger, we can count to 10 without burning ourselves, but it will not be cold)
1. Peel and finely chop the onion and garlic. Put the margarine in the pan over medium heat and fry the onion and garlic until almost done. when they lack a bit (before they begin to change color) we stop the fire and reserve in the refrigerator until warm or cold.
2. Once the onion is cold/warm, put the flour, salt, garlic powder and onion powder in a large bowl, mix well.
3. dissolve the yeast in the warm water, mixing well.
4. Add the poached onion to the flour mixture, and the yeast with the water and mix well until smooth. we will obtain a soft dough, similar to a plasticine that detaches from the table easily.
5. knead the dough well for 5 minutes and then leave it in the bowl to rest for 10 minutes covered with a dry cloth.
6. once the 10 minutes have elapsed, we cut into as many rolls as we want. I cut it in 9. Then, we knead each roll giving it the shape we want. and let stand 5 minutes covered.
7. When the 5 minutes have passed, we make them with a very sharp knife, an x in the center of each one, and with the help of a kitchen brush (of those silicone ones) we varnish the upper part of each one with a little water . cover with a cloth and leave to ferment in a warm place for 30min.
8. 10 minutes before the end of the fermentation time, turn on the oven and preheat it to 180ºc.
9. Arrange the rolls on a baking paper in the oven tray and bake for 20 minutes, more or less.