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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I'm an avid bread baker and was thrilled to find this recipe. It makes delectably different rolls that are a hit wherever I take them. The onion and mustard flavors go so well with ham or hamburgers and are special enough to serve alongside an elaborate main dish. -Melodie Shumaker, Elizabethtown, Pennsylvania Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
2 cups warm 2% milk (110° to 115°) |
3 tablespoons dried minced onion |
3 tablespoons prepared mustard |
2 tablespoons canola oil |
2 tablespoons sugar |
1-1/2 teaspoons salt |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in water. Add the milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide into 24 pieces. Flatten each piece into a 3-in. circle. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
4. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks. Yield: 2 dozen.
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