Onion Rolls

• 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

1. Combine warm milk, sugar, salt and butter.
2. In a large warm bowl, pour in warm water, sprinkle yeast over the water and stir until dissolved.
3. Add milk mixture, onion and 3 cups flour to the yeast mixture.
4. Beat until smooth.
5. Add enough additional flour to make a stiff dough.
6. Turn dough out onto a lightly floured board.
7. Knead until smooth and elastic (about 8-10 minutes).
8. Place dough in a greased bowl, turning dough to grease the top.
9. Cover dough and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).
10. Punch dough down and divide into 14 equal pieces.
11. Shape pieces of dough into round balls.
12. Place dough balls (about 3 inches apart) on greased baking sheets that have been sprinkled with cornmeal.
13. Cover and let rise again in draft free, warm place until doubled in bulk (about 1 hour).
14. Cut a small"X" into the tops of the rolls with a sharp knife or razor.
15. Bake rolls in a preheated 400u0b0F oven for 20 minutes.
16. Brush rolls with the egg white/cold water wash.
17. Bake rolls 5 minutes longer, or until done.
18. Remove from baking sheets and cool on wire racks.
19. ***Asan option, you can sprinkle the roll tops with a bit of additional minced onion after they are brushed with the egg white wash.

warm milk, sugar, salt, butter, water, active dry yeast, onion, flour, cornmeal, egg, cold water

Taken from www.food.com/recipe/onion-rolls-35276 (may not work)