Onion-Mustard Rolls Recipe

From The Bread Book by Lena Sturges.

Step 1

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.

Step 2

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.

Step 3

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.

Things You'll Need

  • 1pk Active dry yeast
  • 1/4c Very warm water
  • 2c Milk
  • 2tb Sugar
  • 1tb Dry mustard
  • 1ts Salt
  • 1ts Pepper
  • 4tb Instant minced onion, divided
  • 2tb Shortening or oil
  • About 6 cups all-purpose flour, divided
  • 2tb Instant minced onion
  • 1/4c Water
  • Poppy seeds

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