Onion Buns Recipes

Steps:

• Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
• When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.

Steps:

• **Water: Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
• To make the dough: Combine all of the dough ingredients, and mix and knead them-by hand, mixer, or bread machine-to make a soft, somewhat tacky dough.
• Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.
• Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.
• Sprinkle the dough with the minced onion, and press/roll it into the surface gently.
• Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
• Cut the log into eight slices. A pair of scissors works very well here.
• Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
• Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
• Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
• Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.

Steps:

• For dough, put yeast, sugar, salt, 3 cups flour, water, eggs and butter in mixing bowl.
• Beat on high for 3 to 5 minutes, until very smooth.
• Using a wooden spoon, stir in 3 cups flour.
• Add flour 1/2 cup at a time until dough becomes too stiff to stir.
• Turn out onto work surface and continue to add remaining flour, kneading, until dough is smooth, 7 to 10 minutes.
• (Use last 1/4 cup flour only if needed to prevent sticking.) Grease large bowl.
• Add dough, turning to coat.
• Cover and leave in warm place until doubled in bulk, about 1 1/2 hours.
• For onions, melt butter in skillet over low heat.
• Add onions, garlic, salt and pepper.
• Cover and cook, stirring often, 10 to 12 minutes or until very soft.
• Sprinkle in sugar.
• Increase heat to medium-low.
• Stir until onions are very brown but not scorched (2-3 minutes).
• Add Worcestershire, scrape up browned bits and simmer, stirring until juices evaporate.
• Cool.
• To make buns, punch down dough and knead in onions until evenly distributed.
• Divide and roll into 10 smooth round buns.
• Place on 2 baking sheets lined with parchment paper.
• Cover and let rest 30 minutes.
• For glaze, whisk egg whites with water and brush over each bun.
• Bake buns in two batches in the centre of a preheated 375°F oven for 20 to 22 minutes, until golden brown and tops start to sound hollow when tapped.

Steps:

• In a small bowl, mix onion and water. Let stand 10 minutes or until onion is softened. In a small bowl, dissolve yeast in warm water., In a large bowl, combine milk, wheat germ, oil, honey, garlic powder, salt, onion mixture, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 375°. Bake 15-18 minutes or until lightly browned. Brush rolls with butter; sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted and rolls are golden brown. If desired, sprinkle with parsley. Serve warm.

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into 24 pieces. Flatten each piece into a 3-in. circle. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. If desired, brush with beaten egg and sprinkle with poppy seeds or dried minced onion. , Bake at 350° until golden brown, 20-25 minutes. Cool on wire racks.

Steps:

• Combine warm milk, sugar, salt and butter.
• In a large warm bowl, pour in warm water, sprinkle yeast over the water and stir until dissolved.
• Add milk mixture, onion and 3 cups flour to the yeast mixture.
• Beat until smooth.
• Add enough additional flour to make a stiff dough.
• Turn dough out onto a lightly floured board.
• Knead until smooth and elastic (about 8-10 minutes).
• Place dough in a greased bowl, turning dough to grease the top.
• Cover dough and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).
• Punch dough down and divide into 14 equal pieces.
• Shape pieces of dough into round balls.
• Place dough balls (about 3 inches apart) on greased baking sheets that have been sprinkled with cornmeal.
• Cover and let rise again in draft free, warm place until doubled in bulk (about 1 hour).
• Cut a small"X" into the tops of the rolls with a sharp knife or razor.
• Bake rolls in a preheated 400°F oven for 20 minutes.
• Brush rolls with the egg white/cold water wash.
• Bake rolls 5 minutes longer, or until done.
• Remove from baking sheets and cool on wire racks.
• ***Asan option, you can sprinkle the roll tops with a bit of additional minced onion after they are brushed with the egg white wash.

Steps:

• DOUGH:
• Combine all of the dough ingredients, and mix and knead them-by hand, mixer, or bread machine-to make a soft, somewhat tacky dough.
• Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.
• Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.
• Sprinkle the dough with the minced onion, and pat/press it into the surface gently.
• Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
• Cut the log into eight slices.
• Place the buns on a lightly greased or parchment-lined baking sheet.
• Flatten the buns till they're about 3" wide.
• Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
• Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
• Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
• Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.
• *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat; saute green onions until tender. Stir in pepper and, if desired, garlic salt. Remove from heat., On a lightly floured surface, roll dough into a 12x8-in. rectangle. Spread with onion mixture. Sprinkle with cheeses., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place in greased muffin cups. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake until golden brown, 18-20 minutes. Remove from pan to a wire rack. Serve warm.