Title: Onion-mustard rolls
 Categories: Breads
      Yield: 18 Servings
 
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      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
           -d
      2 tb Shortening or oil
           About 6 cups all-purpose flo
           -ur, divided
      2 tb Instant minced onion
    1/4 c  Water
           Poppy seeds
 
  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.