1 package active dry yeast
1/4 cup very warm water
2 cup milk
2 tbsp sugar
1 tbsp dry mustard
1 tsp salt
1 tsp pepper
4 tbsp instant minced onion, divide d
2 tbsp shortening or oil
1 about 6 cups all-purpose flo ur, di, vided
2 tbsp instant minced onion
1/4 cup water
1 poppy seeds
A Recipe for
Onion-Mustard Rolls
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
This Recipe for Onion-Mustard Rolls is one of thousands in the Recipes-to-go Bread Cookbook.
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
If you enjoy this Onion-Mustard Rolls Recipe - you should enjoy the recipe collections you can find on the websites below:
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
This is a recipe for Onion-Mustard Rolls from the recipe cookbook of Recipes-to-go (Bread)
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
We think fast food is equivalent to pornography, nutritionally speaking. |
| Steve Elbert |
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.
Serves: 18
Onion-Mustard Rolls Recipe brought to you by Recipes To-Go