Recipe by Miraklegirl
From the Toronto Star. I haven't made these yet but they sound amazing! Let me know what you think.
Top Review by AKillian24
In my 4+ years of making homemade buns, these are undoubtedly the best. I actually caught DH (who is a self-proclaimed MEAT ONLY kinda guy) eating the buns by themselves. Since there was only two of us, I halved the recipe and did get five HUGE buns! I used Smart Balance butter and halved the amount called for in the dough. Everything worked fine. Since I loved the smell of the onions, I actually saved some of them to sprinkle ontop of the buns before baking too. Great touch. Finally, because I like softer bun tops, I skipped the egg and water step and would do the same again. FANTASIC recipe!!!!!!!!!!!!!!!!
- 2 tablespoons active dry yeast
- 1⁄2 cup granulated sugar
- 1 tablespoon salt
- 7 1⁄4 cups bread flour (preferably unbleached)
- 1 3⁄4 cups warm water
- 4 eggs, beaten
- 1⁄2 cup butter, melted
- 2 tablespoons butter
- 2 small onions, thinly sliced
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 teaspoons granulated sugar
- 2 teaspoons Worcestershire sauce
- 1 egg white
- 1 tablespoon water
Directions See How It's Made
- 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.
- 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.