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
Never eat more than you can lift. |
| Miss Piggy |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
This Recipe for Onion-Mustard Rolls is one of thousands in the Recipes-to-go Bread Cookbook.
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
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Food Tip |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This is a recipe for Onion-Mustard Rolls from the recipe cookbook of Recipes-to-go (Bread)
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Herb Tip |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
Eat little, sleep sound. |
| Iranian Proverb |
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 |
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