ONION HAMBURGER ROLLS
Source of Recipe
Nandina--CF
2 eggs, divided
2 medium onions finely chopped, divided
1/4 cup butter
3/4 cup warm water 105 to 115 degrees
1 tablespoon dry yeast
1 teaspoon granulated sugar
3 cups (or more) bread flour
2 tablespoons instant dry milk powder
1 1/2 teaspoons salt, divided
A pinch of mace (Optional but enhances flavor)
Preheat oven to 375 degrees F.
Melt butter, add onion and cook over medium heat until soft but not browned.
Add yeast and sugar to hot water and let sit until foamy, about 10 minutes.
In a food processor, combine 3 cups of flour, 1 egg, milk powder, 1 teaspoon salt and all but 1/4 cup of the sauteed onion.
With the processor running, pour yeast mixture through feed tube and mix until dough is uniformly moist and cleans side 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, let double in size...about 1 hour.
Grease a baking sheet and set aside.
Punch down dough and turn onto lightly floured surface and divide into ten pieces if making hamburg rolls. Shape into a ball and flatten to a circle about 3/4 inch thick.
Arrange 1 1/2 to 2 inches apart on prepared baking sheet. Mix remaining egg with 1/2 teaspoon salt. Brush rolls with this glaze. Gently press 1 teaspoon of reserved onion onto tops of each roll. Cover loosely with oiled plastic wrap. Let stand until almost doubled in size about 45 minutes.
Bake rolls on center rack about 20 minutes or until golden. Transfer to wire rack and cover with a kitchen towel until cool. If you want a hard crust then do not cover with a towel.
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