Onion Rolls
 
1-1/2 cup 
  lukewarm water (105: to 115:f)
1 package  fleischmann's. active dry yeast
1/2 cup  lukewarm milk (105: to 115:f)
3 Tbsp  butter or margarine, softened
2 Tbsp  sugar
2 Tbsp  instant (dried) minced onion
1-1/2 tsp  salt
5 cup  all-purpose flour (5 to 5 1/2 cups) cornmeal
1   egg white, slightly beaten
1 Tbsp  cold water instant (dried) minced onion
 
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. 
 
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. combine egg white and cold water; brush on 
rolls. sprinkle with onion. bake at 400:f for 20 to 25 minutes or until 
done. remove from baking sheets and cool on wire racks. servings: 14 
 
 
-- 
(ID: 7925) Mirror: rec.food.recipes: Mon, Apr 26, 2004


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