Onion Buns

ONION BUNS
Derived from Great Bread Every Time, by Marilyn Barbe

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2 cups warm water
1 tsp.sugar
2 tbsp. yeast

In a bread bowl, pour warm water. Add sugar, but do not stir. Slowly sprinkle yeast into the water, making sure each particle gets wet. Again, do not stir. Wait 10 minutes until the yeast is thick and foamy.

1 medium yellow onion, finely chopped
3 tbsp. butter

While you are waiting, saute the onions in butter until they start to brown. Set aside to cool.

1 cup bread four
1/4 cup melted shortening
2 eggs
1 tbsp. salt
1/2 cup sugar
1/4 cup snipped chives

Add the following to your bread bowl, stirring well between each addition: eggs, salt, sugar, flour, melted shortening, chives and sauteed onions.

6-7 cups flour

Add remaining flour 1 cup at a time, slowly, to make a moderately soft dough. After the 6^th cup, add very small amounts at a time. Make sure that the dough has a light coating of flour before turning it out. Knead with dough hook until smooth and elastic: 10-12 minutes.

Place the dough in a greased bowl, turn to grease the top, cover, allow to rise until double in a warm, draft-free place: 1 1/2 hours.

Cut into 24-30 pieces to make dinner rolls. Place on parchment paper in a warm, draft-free place until double in bulk: 30 minutes. Place baking stone in oven and preheat over to 400 degrees.

1 egg
2 Tbsp milk
poppyseeds

Brush with egg wash and sprinkle with poppy seeds. Bake on for 10-15 minutes, until golden brown. Turn half-way through if necessary for even browning.

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ONION BUNS Derived from Great Bread Every Time, by Marilyn Barbe
Return to menu	Next Pastry recipe
2 cups warm water 1 tsp.sugar 2 tbsp. yeast In a bread bowl, pour warm water. Add sugar, but do not stir. Slowly sprinkle yeast into the water, making sure each particle gets wet. Again, do not stir. Wait 10 minutes until the yeast is thick and foamy. 1 medium yellow onion, finely chopped 3 tbsp. butter While you are waiting, saute the onions in butter until they start to brown. Set aside to cool. 1 cup bread four 1/4 cup melted shortening 2 eggs 1 tbsp. salt 1/2 cup sugar 1/4 cup snipped chives Add the following to your bread bowl, stirring well between each addition: eggs, salt, sugar, flour, melted shortening, chives and sauteed onions. 6-7 cups flour Add remaining flour 1 cup at a time, slowly, to make a moderately soft dough. After the 6^th cup, add very small amounts at a time. Make sure that the dough has a light coating of flour before turning it out. Knead with dough hook until smooth and elastic: 10-12 minutes. Place the dough in a greased bowl, turn to grease the top, cover, allow to rise until double in a warm, draft-free place: 1 1/2 hours. Cut into 24-30 pieces to make dinner rolls. Place on parchment paper in a warm, draft-free place until double in bulk: 30 minutes. Place baking stone in oven and preheat over to 400 degrees. 1 egg 2 Tbsp milk poppyseeds Brush with egg wash and sprinkle with poppy seeds. Bake on for 10-15 minutes, until golden brown. Turn half-way through if necessary for even browning.