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Ingredients
- 4 1/2 c. Flour -- (4 1/2 to 5 c.)
- 1/4 c. Sugar
- 2 tsp Salt
- 1 1/2 Tbsp. Chopped Onion -- instant
- 2 Tbsp. Active Dry Yeast -- or possibly Fast Acting
- 3/4 c. Lowfat milk
- 1/2 c. Water
- 3 Tbsp. Butter or possibly Margarine
- 3 x Large eggs -- at room temperature Instant Chopped Onion or possibly Sesame Seed
Directions
- In large bowl, combine 1 1/2 c. flour, sugar, salt, chopped onion and undissolved yeast. Heat lowfat milk, water and butter till very hot, 120 to 130F. Gradually add in to dry ingredients; beat 2 min at medium speed of electric mixer, scraping bowl occasionally. Add in 2 Large eggs and 1/2 c. flour. Beat at high speed 2 min, scraping bowl occasionally. With spoon, stir in sufficient additional flour to make soft dough. Knead on lightly floured surface till smooth and elastic, about 4 min. Place in greased bowl, turning to grease top. Cover; let rise in hot, draft-free place till doubled in size, about 30 to 45 min. (With Fast Acting yeast, cover kneaded dough and let rest on floured surface 10 min.) Punch dough down. Divide into 8 equal pcs. Form into smooth balls. Place on 2 greased baking sheets. Flatten balls with hand to 4 inch rounds; cover. Place 2 large shallow pans on counter; half-fill with boiling water. Place baking sheets over pans. Let rise till doubled in size, about 15 to 20 min. Lightly beat remaining egg; brush on rolls. Sprinkle with instantminced onion or possibly sesame seed. Bake at 400 degrees F for 10 to 15 min or possibly till done. Remove from baking sheets and cold on wire racks.
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