Onion Hamburger Rolls/Processor
2 eggs
1 medium onion, very finely chopped
1/4 cup unsalted butter
3/4 cup warm water (105F to 115F)
1 tablespoon dry yeast
1 teaspoon sugar
3 cups (or more) bread flour
2 tablespoons instant nonfat dry milk powder
1-1/4 teaspoons salt
Melt butter, add onion, and cook over medium heat until soft , but not brown.
Add yeast and sugar to hot water. Let sit until foamy about 10 minutes.
In a food processor bowl, combine 3 cups flour, 1egg, milk powder, salt and all but 1/4 cup of the sauteed onion.
With machine running, pour yeast mixture through the feed tube and mix until dough is uniformly moist and cleans sides of work bowl, about 40 seconds.
If dough is too sticky add more flour 1 teaspoon at a time, until mixed in.
Transfer dough to greased bowl, cover with plastic wrap, until doubled, about 1 hour.
Grease a baking sheet.
Punch dough down, turn onto lightly floured surface and divide into 10 pieces.
Shape each piece into a ball, the flatten to a circle about 3/4 inch thick.
Arrange 1 1/2 to 2 inches apart on baking sheet.
Mix 1 egg with 1/2 teaspoon salt. Brush rolls with egg glaze.
Gently press 1 teaspoon of reserved onion, onto the top of each roll.
Cover loosely with oiled plastic wrap.
Let stand until almost doubles, about 45 minutes.
Preheat oven to 375 F.
Bake rolls on center rack, about 20 minutes, or until golden.
Transfer to rack to cool
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