| | 60-Minute Onion Rolls 4 1/2 cups of all-purpose flour (4 1/2 to 5 cups)
1/4 cup of sugar
2 teaspoons of salt
1 1/2 tablespoons of instant minced onion
2 packages of rapid rise yeast
3 tablespoons of butter or margarine, softened
1/2 cup of water
3/4 cup of milk
3 eggs
Instant minced onion or poppy seeds |
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In a large bowl mix 1 1/2 cups flour, sugar, salt, instant minced onion and undissolved yeast. Heat milk, water and butter until very warm (125º to 130ºF). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Knead on lightly floured surface until smooth, about 4 minutes. Cover; let rest 10 minutes. Divide the dough into 12 equal pieces. Form into smooth balls. Place on 2 greased baking sheets. Flatten balls with hand to 3 1/2-inch rounds; cover. Place 2 large shallow pans on counter; half-filled with boiling water. Place baking sheets over pans. Let dough rise for 20 minutes. With sharp knife, cut 1/4-inch deep "X" on top of each roll. Brush with remaining egg. Sprinkle with instant minced onion or poppy seeds. Bake at 400ºF for 15 minutes or until done. Remove from baking sheets; cool on wire racks.
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