Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 pk Active dry yeast
1/4 c Very warm water
2 c Milk
2 tb Sugar
1 tb Dry mustard
1 t Salt
1 t Pepper
4 tb Instant minced onion, divide
-d
2 tb Shortening or oil
About 6 cups all-purpose flo
-ur, divided
2 tb Instant minced onion
1/4 c Water
Poppy seeds
From The Bread Book by Lena Sturges. 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.
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.
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.
