* Exported from MasterCook *

Onion Mustard Buns

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1/4 cup warm water
2 cups warm milk
3 tablespoons dried minced onion
4 tablespoons prepared mustard (your choice)
2 tablespoons oil ( I used olive )
2 tablespoons sugar ( I use splenda)
1 1/2 teaspoons salt
6 cups all purpose flour (I like whole wheat)

In a mixing bowl, dissolve yeast in water. Add milk, onion,
mustard, oil, sugar, salt and 4 cups flour; beat until smooth.
Add enough remaining flour to form a soft dough.

Turn out onto a floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease
top.
Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into 24 pieces and flatten each piece into a
3-in. circle.
Place 1 in. apart on greased baking sheets. Cover and let rise until
doubled,
about 45 minutes. Bake at 350 degrees F for 20-25 minutes or until
golden brown.

Cool on wire rack

- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 45 Calories; 4g Fat (71.5%
calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 6mg
Cholesterol; 287mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat.

On Sat, 16 May 2009 09:11:23 -0500, wrote:

>
>
>
>* Exported from MasterCook *
>
> Onion Mustard Buns
>
>Recipe By :
>Serving Size : 12 Preparation Time :0:00
>Categories :
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 package active dry yeast
> 1/4 cup warm water
> 2 cups warm milk
> 3 tablespoons dried minced onion
> 4 tablespoons prepared mustard (your choice)
> 2 tablespoons oil ( I used olive )
> 2 tablespoons sugar ( I use splenda)
> 1 1/2 teaspoons salt
> 6 cups all purpose flour (I like whole wheat)
>
>In a mixing bowl, dissolve yeast in water. Add milk, onion,
> mustard, oil, sugar, salt and 4 cups flour; beat until smooth.
>Add enough remaining flour to form a soft dough.
>
>Turn out onto a floured surface; knead until smooth and elastic,
> about 6-8 minutes. Place in a greased bowl, turning once to grease
>top.
> Cover and let rise in a warm place until doubled, about 1 hour.
>
>Punch dough down; divide into 24 pieces and flatten each piece into a
>3-in. circle.
> Place 1 in. apart on greased baking sheets. Cover and let rise until
>doubled,
>about 45 minutes. Bake at 350 degrees F for 20-25 minutes or until
>golden brown.
>
>Cool on wire rack
>
> - - - - - - - - - - - - - - - - -
>- -
>
>Per Serving (excluding unknown items): 45 Calories; 4g Fat (71.5%
>calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 6mg
>Cholesterol; 287mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat.


You could remove the dried minced onion if you only wanted to make
mustard buns. I find these nice with ham, really nice to make a quick
ham sandwich.

On Sat, 16 May 2009 09:11:23 -0500, wrote:

> Onion Mustard Buns

Thanks...got to try that one soon!

On Sat, 16 May 2009 09:14:17 -0500, wrote:

>You could remove the dried minced onion if you only wanted to make
>mustard buns. I find these nice with ham, really nice to make a quick
>ham sandwich.

Do you know what they use on onion bagels? I love that oniony flavor
on the outside.

Why am I getting an uncontrollable urge to make focaccia now?

--
I love cooking with wine.
Sometimes I even put it in the food.

wrote:
> On Sat, 16 May 2009 09:11:23 -0500, wrote:
>
>>
>>
>> * Exported from MasterCook *
>>
>> Onion Mustard Buns
>>
>> Recipe By :
>> Serving Size : 12 Preparation Time :0:00
>> Categories :
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 package active dry yeast
>> 1/4 cup warm water
>> 2 cups warm milk
>> 3 tablespoons dried minced onion
>> 4 tablespoons prepared mustard (your choice)
>> 2 tablespoons oil ( I used olive )
>> 2 tablespoons sugar ( I use splenda)
>> 1 1/2 teaspoons salt
>> 6 cups all purpose flour (I like whole wheat)
>>
>> In a mixing bowl, dissolve yeast in water. Add milk, onion,
>> mustard, oil, sugar, salt and 4 cups flour; beat until smooth.
>> Add enough remaining flour to form a soft dough.
>>
>> Turn out onto a floured surface; knead until smooth and elastic,
>> about 6-8 minutes. Place in a greased bowl, turning once to grease
>> top.
>> Cover and let rise in a warm place until doubled, about 1 hour.
>>
>> Punch dough down; divide into 24 pieces and flatten each piece into a
>> 3-in. circle.
>> Place 1 in. apart on greased baking sheets. Cover and let rise until
>> doubled,
>> about 45 minutes. Bake at 350 degrees F for 20-25 minutes or until
>> golden brown.
>>
>> Cool on wire rack
>>
>> - - - - - - - - - - - - - - - - -
>> - -
>>
>> Per Serving (excluding unknown items): 45 Calories; 4g Fat (71.5%
>> calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 6mg
>> Cholesterol; 287mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat.
>
>
> You could remove the dried minced onion if you only wanted to make
> mustard buns. I find these nice with ham, really nice to make a quick
> ham sandwich.


Thanks, that looks like exactly what I had in mind in the thread I
started (especially after Sheldon mentioned the dried onion flakes.) I
will probably reduce the onions.

Bob

wrote:
>> On Sat, 16 May 2009 09:11:23 -0500, wrote:
>>

>>> Onion Mustard Buns

You made mention of leaving out the dried onion flakes. Made to
start wondering if there was a Dry Onion Soup Mix bread. I haven't
made this yet...but in will be in line after the Onion Mustard Buns.
Also found an Onion Rye Bread that I used to make years ago and forgot
about.

@@@@@ Now You're Cooking! Export Format

Onion Soup Bread

breads

1/2 cup warm water
1/4 cup milk
2 teaspoons vegetable oil
1-1/2 teaspoons sugar
1/2 packet onion soup mix; 1/2 ounce
2 teaspoons active dry yeast
1-1/2 cups bread flour

In medium bowl, mix together water, milk, oil, sugar, soup mix, and
yeast.
Mix in flour, a half cup at a time. Turn dough out onto floured board
and knead for about 5 minutes. If the dough is too sticky, add more
flour a tablespoon at a time.

Grease medium bowl. Put dough in bowl and turn so that the dough is
greased on the top. Cover and let rise in warm place for about 45
minutes or until double in size.

Punch down dough. Turn out onto floured board and knead for about 3
minutes. Shape dough into loaf.

Grease small loaf pan or baking sheet. Put loaf in pan or sheet, cover
with clean cloth and allow to rise for about 30 minutes or until
double in size.

Bake at 350 degrees F for 35 minutes or until golden brown.

Remove loaf from pan and let cool on rack or clean cloth.

Notes: Elizabeth Yetter

Yield: 1 loaf


** Exported from Now You're Cooking! v5.84 **







@@@@@ Now You're Cooking! Export Format

Onion Rye Bread

breads, vegetables

2 1/4 teaspoon yeast
1 1/2 teaspoon sugar
1/2 cup water, 105f.
3 cup bread flour
2 teaspoon salt
1 cup rye flour
3/4 cup milk
1 egg
2 tablespoon butter
1 tablespoon dijon mustard
3/4 cup onion, chopped
1 tablespoon caraway seeds
1 tablespoon sesame seeds
----GLAZE----
1 egg
1 tablespoon water

Dissolve the yeast and sugar in the warm water. In mixer, combine 1
cup bread flour, 1/2 cup rye flour, milk, egg, butter, Dijon mustard,
onion, caraway, and sesame seeds. Add yeast mixture after proofing.

Beat in the rest of the rye and any of the remaining flour necessary
to make a soft but firm dough. It will be slightly sticky. Place in
oiled bowl and rise until double.

Punch down and shape into an oval. Place on a greased baking sheet
and let double.

Glaze: Combine egg and 1 tablespoon water.

Preheat oven to 350F. Brush the loaf with the egg glaze.

Bake for 45 to 50 minutes.

Yield: 1 loaf


** Exported from Now You're Cooking! v5.84 **