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| Onion Rolls |
| |
| 1 1/2 cups |
|
lukewarm water (105º to 115ºF) |
|
| 1 |
|
package Fleischmann's® Active Dry Yeast |
|
| 1/2 cup |
|
lukewarm milk (105º to 115ºF) |
|
| 3 Tbs |
|
butter or margarine, softened |
|
| 2 Tbs |
|
sugar |
|
| 2 Tbs |
|
instant (dried) minced onion |
|
| 1 1/2 tsp |
|
salt |
|
| 5 cups |
|
all-purpose flour (5 to 5 1/2 cups) |
|
|
|
Cornmeal |
|
| 1 |
|
egg white, slightly beaten |
|
| 1 Tbs |
|
cold water |
|
|
|
Instant (dried) minced onion |
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| 1 |
Combine lukewarm water and yeast in
large, warm bowl; stir to dissolve yeast. Add lukewarm
milk, butter, sugar, 2 tablespoons onion and salt; stir
until blended. Stir in enough remaining flour to make
dough that comes away from side of bowl and forms a ball.
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 40 to 60 minutes. |
| 2 |
Punch dough down; divide into 14 equal
pieces. Turn dough out onto lightly floured surface; shape
dough into smooth balls. Grease two large baking sheets;
sprinkle with cornmeal. Place balls, 3 inches apart, on
prepared baking sheets. Cover; let rise in warm, draft-free
place until doubled in size, about 40 to 60 minutes. |
| 3 |
Combine egg white and cold water; brush
on rolls. Sprinkle with onion. Bake at 400ºF for 20 to
25 minutes or until done. Remove from baking sheets and
cool on wire racks. |
|
| |
| Servings: 14 |
| Yield: 14.00 rolls |
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| Recipe Type |
| Bread |
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| Recipe Source |
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