Onion Buns

Submitted by Brandess

"I was looking to put a spin on my Recipe #317538 and I came across this fabulous recipe. It was easy and the aroma filled the house while making the dough and while baking the buns. From KA: Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches—and hamburgers, of course."

 

• Ready In: 2hrs 25mins
• Ingredients: 12
• Yields: 8 Buns
• Serves: 8

ingredients

• DOUGH

• 3⁄4 cup water, lukewarm (up to 1 cup)
• 2 tablespoons butter
• 1 large egg
• 3 1⁄2 cups unbleached all-purpose flour, King Arthur
• 1⁄4 cup sugar
• 1 1⁄4 teaspoons salt
• 1 teaspoon onion powder
• 1 tablespoon instant yeast

• TOPPINGS

• 3 tablespoons instant minced onion
• 1 egg white, beaten with
• 1 tablespoon water

• TOPPING SEEDS

• 1 tablespoon sesame seeds (optional) or 1 tablespoon poppy seed, etc. (optional)

directions

1. **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.
2. 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.
3. 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.
4. Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.
5. Sprinkle the dough with the minced onion, and press/roll it into the surface gently.
6. Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
7. Cut the log into eight slices. A pair of scissors works very well here.
8. 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.
9. Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
10. Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
11. Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.

Reviews

[askinnycook]

My SIL declared these buns "Killer". No higher praise! Easy-the directions were great- an all around great recipe-a keeper for sure.

 

[tbearmom03]

Good recipe. Nice onion flavor. The only thing I changed was to cut the fat in half and use olive oil instead of butter. I also made 12 rolls instead of 8. That made the sandwiches a little more reasonable in size for those trying to lose some weight. Thanks for sharing your recipe.

 

[franmicsulli]

Very easy and oh so good. I made these for a bbq over memorial day weekend and got rave reviews! Started in my bread machine, rolled them, let them rise and then baked them. Will make these again soon! Thanks humble!

 

[Chipfo]

Oh yes! Made these exactly as written and they are wonderful!! I served them as big dinner rolls and it was da-bomb! Oh, I did change one thing, instead of using dried onion, I chopped fresh onion and sauted in butter until caramelized and used that for the filling. Fantasyic! Thanks Brandee!!!

 

[Karen Elizabeth]

Loved these, they came out so well even tho I realised later I hadn't followed the directions exactly .. next time I will. Messed up the bit about rolling into a log, I kneaded it into a long sausage and cut it, then sort of kneaded my pieces into buns.. they came out nicely, but I can see from your photos that they will come out so much better when I do it properly! I also didn't do any toppings, I was finshing them off late at night and had sort of lost interest by then..... but when DH saw them the next day, he said, WOW!! And they taste fabulous! I'm planning on making these again, for a lunch we are having on the 19th :D Thanks, Brandess, great recipe!