Onion Mustard Buns
Onion and mustard, favorite additions to a hamburger, are included in these unusual buns.

  • 5+1/2 to 6 cups Bread Flour
  • 4+1/2 tsp Active Dry Yeast
  • 2 TBSP Sugar
  • 1 TBSP Salt
  • ¼ tsp White pepper
  • 1 cup Milk
  • 1 cup Water
  • 2 TBSP Oil
  • 1 TBSP Prepared mustard
  • 2 TBSP Instant minced onion
  • 1 Egg
  • ¼ cup Water
  • 2 TBSP Instant minced onion
  • 1 Egg, slightly beaten
  1. In large mixer bowl, combine 3 cups flour, yeast, sugar, salt and pepper; mix well. In saucepan heat milk, 1 cup water and oil to 120-130°F; add to flour mixture. Add mustard, 2 TBSP instant minced onion and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  2. Punch down dough. Divide into 3 parts. Divide each third into 6 pieces. Shape each piece into a smooth ball. Place on greased cookie sheets; flatten to a 3-inch diameter. Cover; let rise in warm place until indentation remains after lightly touching. Combine ¼ cup water and 2 TBSP instant minced onion; let stand while rolls are rising. Combine slightly beaten egg and onion mixture; spoon mixture on top of rolls. Bake at 375°F for 15 to 20 minutes until golden brown. Remove from cookie sheets; cool.

  3. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

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