Caramelized Onion Buns
From the Toronto Star. I haven't made these yet but they sound amazing! Let me know what you think.
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active dry yeast
, thinly sliced
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.
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