Title: Onion Sandwich Buns
Categories: Bread
Yield: 18 Each
| 2 | c | Warm water |
| 1/4 | c | Maple syrup |
| 2 | pk | Dry yeast |
| 1 | lg | Onion, minced |
| 1/4 | c | Corn oil |
| 1/8 | ts | Thyme |
| 4 | c | Wholewheat flour |
| 2 | c | Unbleached flour |
| 1 | ts | Salt |
| | | Sesame seeds (opt.) |
Mix hot water and syrup. Sprinkle yeast into water and let "proof" while
preparing onions. Saute onions in oil until golden, 5-7 minutes, stirring
frequently. Stir in yeast mixture, then all of the remaining ingredients.
Knead 5-8 minutes; place in greased, covered bowl and let rise until
doubled, about 1 1/2 hours. Punch down. Divide into 18 balls and flatten
each ball to a 4-inch circle. Place on lightly greased pans. Let rise 1
hour. Preheat oven to 375 degrees. Lightly brush tops with oil and
sprinkle with seeds, if desired. Bake 20-30 minutes. From "Does Your Lunch
Pack Punch?" by Robin Toth & Jacqueline Hostage, Betterway Publications,
1983.