- Ready In:
- 1⁄2 cup warm water (100 to 110oF)
- 2 (1/4 ounce) envelopes Fleischmann's active dry yeast
- 3⁄4 cup warm milk (100 to 110oF)
- 1⁄4 cup sugar
- 3 tablespoons butter or 3 tablespoons margarine
- 1 1⁄2 tablespoons minced onions (optional)
- 2 teaspoons salt
- 4 3⁄4 - 5 1⁄4 cups all-purpose flour
- 3 eggs
- minced onions (optional) or poppy seed (optional)
- Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved.
- Add warm milk, sugar, butter, 1 1/2 tablespoons minced onions (if desired), salt, and 2 cups flour; blend well.
- Stir in 2 eggs & enough remaining flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
- Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
- Punch dough down. Remove dough to lightly floured surface; divide into 8 equal pieces.
- Form each piece into smooth ball. Place on large greased baking sheet. Flatten balls to 4-inch rounds; cover. Let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
- Lightly beat remaining egg; brush on rolls. If desired, sprinkle with minced onions or poppy or sesame seed.
- Bake at 400oF for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire rack.
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What an awesome recipe, and a lovely story. I followed the recipe almost exactly, except for a few things: I didn't use the optional things, I used Brummel & Brown's buttery spread for the butter, and I substituted whole wheat flour for the first 2 cups, adding about 3 more cups of all-purpose flour, totaling 5 cups in the buns. I had to use the high end of the rising times because it's a hot day today, and our cooler is cooling down the house, so I let the dough rise in the turned-off oven. The buns rose like crazy (I let them rise [and bake] on one 11x17 jelly roll pan, and they were all touching), and I baked them for 15 minutes (until they were golden). They smelled SO good! I was going to half the recipe, for just my husband and me, but I'm sure I'll use the rest when I have a Boca burger or a veggie burger for lunch, or they would probably freeze well too. I made these to use with Recipe #360416 for us tonight. Thanks so much for posting this easy and great recipe. I'm sure I'll use it again and again. :)