ONION ROLLS

Onion Rolls image

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)

Provided by Dee514

Categories Yeast Breads

Time 2h55m

Yield 14 Rolls

Number Of Ingredients 11

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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

Steps:

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.

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