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  Finely chopped onion 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 2 Tablespoon
  All purpose flour 3 Cup (48 tbs)
  Active dry yeast 1 Tablespoon (1 Package)
  Milk 3⁄4 Cup (12 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Eggs 2
  Milk 1 Tablespoon
  Salt 1⁄8 Teaspoon

Cook onion in butter till tender.
Remove 2 tablespoons; set remainder aside.
Combine 1 1/2 cups flour and yeast.
Heat 2/3 cup milk, shortening, sugar, and 3/4 teaspoon salt just till warm (115° to 120°) and shortening is almost melted; stir constantly.
Add to flour mixture; add 1 of the eggs and the 2 tablespoons onion.
Beat at low speed of electric mixer for 1/2 minute.
Beat 3 minutes at high speed.
Stir in as much remaining flouras you can mix in using a spoon.
Knead in enough remaining flour to make a soft dough.
Knead till smooth (5 to 8 minutes).
Place in greased bowl; turn once.
Cover; let rise till double (about 1 1/4 hours).
Beat remaining egg slightly.
Add 1 tablespoon beaten egg to remaining onion; stir in 1 tablespoon milk and 1/8 teaspoon salt.
Punch dough down; divide in half.
Divide each half into 6 portions.
Cover; let rest 10 minutes.
Shape into round buns.
Place on greased baking sheet.
Make large indentation in centers; spoon about 2 teaspoons onion mixture into each indentation.
Brush tops with remaining beaten egg.
Sprinkle with poppy seed, if desired.
Cover; let rise till double (about 45 minutes).
Bake at 375° about 20 minutes.

Recipe Summary

Side Dish

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