*  Exported from  MasterCook  *
                            ONION-MUSTARD ROLLS
 Recipe By     : 
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Active dry yeast
      1/4   c            Very warm water
    2       c            Milk
    2       tb           Sugar
    1       tb           Dry mustard
    1       t            Salt
    1       t            Pepper
    4       tb           Instant minced onion, divide
    2       tb           Shortening or oil
                         About 6 cups all-purpose flo
                         -ur, divided
    2       tb           Instant minced onion
      1/4   c            Water
                         Poppy seeds
   From The Bread Book by Lena Sturges.  Dissolve yeast
   in water.  Heat milk until almost simmering.  Into
   large bowl measure sugar, mustard, salt, pepper, 2
   Tbsp instant minced onion and shortening.  Stir in
   milk until sugar dissolves and shortening melts.  Cool
   to lukewarm. Stir in about 2 cups flour and beat until
   smooth.  Beat in yeast. Stir in enough additional
   flour to make a moderately stiff dough.
       Onto lightly floured surface, turn out dough and
   kenad until smooth and satiny, 5 to 8 minutes.  Shape
   into ball and place in lightly greased bowl, turning
   to grease all sides.  Cover and let rise in warm place
   until doubled, about 1 1/2 hours.  Punch down. Divide
   dough into 2 equal portions; shape into balls.  Let
   rest 10 minutes. Meanwhile, grease two large baking
       Roll or pat each half of dough into a 9-inch
   square.  Using sharp knife, cut each into 9 squares.
   Tuck corners under to form buns. Place on baking sheet
   and flatten with palm of hand.  Let rise in warm place
   until doubled, about 30 minutes.  Combine 2 Tbsp
   instant minced onion and 1/4 cup water; allow to stand
   5 minutes.  Just before baking, sprinkle buns with
   onion and poppy seeds, 25 to 30 minutes or until
   golden brown. Yield: 18 sandwich buns.
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