Onion Mustard Buns Recipes

ONION BUNS

Steps:

• **Water: Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
• To make the dough: Combine all of the dough ingredients, and mix and knead them-by hand, mixer, or bread machine-to make a soft, somewhat tacky dough.
• Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.
• Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.
• Sprinkle the dough with the minced onion, and press/roll it into the surface gently.
• Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
• Cut the log into eight slices. A pair of scissors works very well here.
• Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
• Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
• Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
• Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.

CARAMELIZED ONION BUNS

Steps:

• 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.
• Cool.
• 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.

EASY & DELICIOUS HAM AND DIJON SANDWICHES

Steps:

• Assemble ham and cheese onto the buns and set aside.
• Combine poppy seed, margarine, onion, Worcestershire sauce, and Dijon mustard into small sauce pan.
• Warm all ingredients on medium heat until margarine is melted.
• Spread the mixture onto each bun.
• Wrap each bun in aluminum foil.
• Bake for 15 minutes at 350 degrees Fahrenheit.
• Serve to grateful guests!
• Alternatively, you may freeze the unbaked sandwiches in the foil wrap, and remove as desired.
• If frozen, bake at 300 degrees Fahrenheit for 30 minutes.

ONION SANDWICH ROLLS

Steps:

• In a small bowl, combine soup mix, boiling water and butter; cool to 120°-130°. In a large bowl, combine 1 cup flour, yeast and sugar. Add warm water; beat until smooth. Stir in 1 cup flour. Beat in onion soup mixture and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 portions and shape each into a ball. Place on greased baking sheets; flatten slightly. , Place two large shallow pans on the work surface; fill half full with boiling water. Place baking pans with rolls over water-filled pans. Cover and let rise for 15 minutes. , Bake at 375° for 16-19 minutes or until golden brown. Remove from pans to a wire rack.