Onion Rolls

Name: Onion Rolls
Prep time: 2 h 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 14 Rolls
Ingredients: 1/2 cup warm milk (105-115 F); 2 tablespoons sugar; 2 teaspoons salt; 3 tablespoons butter or 3 tablespoons margarine; 1 1/2 cups water (105-115 F); 1 (1 ounce) package active dry yeast (1 Tablespoon); 2 tablespoons instant minced onion; 5 -6 cups all-purpose flour; cornmeal; 1 egg white, slightly beaten with; 1 tablespoon cold water

(5)

Recipe by Dee514

This recipe for New York style Onion Rolls was posted in reply to a "recipe request" posting. BTW: They are very yummy!!....especially when they are still a bit warm and well buttered :) (Prep times include rising times)

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READY IN: 2hrs 55mins

YIELD: 14 Rolls

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup warm milk (105-115 F)
2

tablespoons sugar
2

teaspoons salt
3

tablespoons butter or 3 tablespoons margarine
1 ¹⁄₂

cups water (105-115 F)
1

(1 ounce) package active dry yeast (1 Tablespoon)
2

tablespoons instant minced onion
5 -6

cups all-purpose flour
cornmeal
1

egg white, slightly beaten with
1

tablespoon cold water

DIRECTIONS

Combine warm milk, sugar, salt and butter.
In a large warm bowl, pour in warm water, sprinkle yeast over the water and stir until dissolved.
Add milk mixture, onion and 3 cups flour to the yeast mixture.
Beat until smooth.
Add enough additional flour to make a stiff dough.
Turn dough out onto a lightly floured board.
Knead until smooth and elastic (about 8-10 minutes).
Place dough in a greased bowl, turning dough to grease the top.
Cover dough and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).
Punch dough down and divide into 14 equal pieces.
Shape pieces of dough into round balls.
Place dough balls (about 3 inches apart) on greased baking sheets that have been sprinkled with cornmeal.
Cover and let rise again in draft free, warm place until doubled in bulk (about 1 hour).
Cut a small"X" into the tops of the rolls with a sharp knife or razor.
Bake rolls in a preheated 400°F oven for 20 minutes.
Brush rolls with the egg white/cold water wash.
Bake rolls 5 minutes longer, or until done.
Remove from baking sheets and cool on wire racks.
***Asan option, you can sprinkle the roll tops with a bit of additional minced onion after they are brushed with the egg white wash.