Last updated 6/12/2012 12:45:29 AM. Recipe ID 5306. Report a problem with this recipe.
Title: Onion-mustard rolls
Yield: 18 Servings
1 pk Active dry yeast
1/4 c Very warm water
2 c Milk
2 tb Sugar
1 tb Dry mustard
1 ts Salt
1 ts Pepper
4 tb Instant minced onion, divide
2 tb Shortening or oil
About 6 cups all-purpose flo
2 tb Instant minced onion
1/4 c Water
From The Bread Book by Lena Sturges. Dissolve yeast in water. Heat
milk until almost simmering. Into large bowl measure sugar, mustard,
salt, pepper, 2 Tbsp instant minced onion and shortening. Stir in
milk until sugar dissolves and shortening melts. Cool to lukewarm.
Stir in about 2 cups flour and beat until smooth. Beat in yeast. Stir
in enough additional flour to make a moderately stiff dough.
Onto lightly floured surface, turn out dough and kenad until
smooth and satiny, 5 to 8 minutes. Shape into ball and place in
lightly greased bowl, turning to grease all sides. Cover and let rise
in warm place until doubled, about 1 1/2 hours. Punch down. Divide
dough into 2 equal portions; shape into balls. Let rest 10 minutes.
Meanwhile, grease two large baking sheets.
Roll or pat each half of dough into a 9-inch square. Using sharp
knife, cut each into 9 squares. Tuck corners under to form buns.
Place on baking sheet and flatten with palm of hand. Let rise in warm
place until doubled, about 30 minutes. Combine 2 Tbsp instant minced
onion and 1/4 cup water; allow to stand 5 minutes. Just before
baking, sprinkle buns with onion and poppy seeds, 25 to 30 minutes or
until golden brown. Yield: 18 sandwich buns.
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