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Title: Cracked Pepper Onion Buns
Categories: Bread
Yield: 1 Rolls
| FROM LOIS FLACK | ||
| CYBEREALM BBS (315)786-1120 | ||
| 1 | md | Onion, finely chopped |
| 4 | tb | Butter or margarine |
| 1 | pk | Active dry yeast |
| 1 | ts | Granulated sugar |
| 1/4 | c | Warm water(105øF to 115øF) |
| 3/4 | c | Warm milk |
| 1 1/2 | ts | Salt |
| 3 | c | To 3 1/2 c all-purpose flour |
TIPS: Before baking buns, brush tops with a beaten egg and sprinkle with a little reserved saut‚ed onion. Or for a delicious flavor, sprinkle with cracked pepper. Crack the peppercorns yourself, for a coarse peppery grind.
PREPARATION: 1. Saut‚ the onion in 2 tablespoons butter over medium heat, until slightly brown. Stir often. Set aside to cool.
2. Sprinkle yeast and sugar over warn water in a large mixing bowl. Let stand about 5 minutes.
3. Stir in milk, salt, remaining butter and saut‚ed onion.
4. Add flour until a soft dough is formed. Add only enough flour to make a non-sticky dough. Knead gently.
5. Place in a buttered bowl. COver.
6. Let rise until doubled, about 1 1/2 hours.
7. Punch down. Divide into 8 equal portions. SHape each into a ball. Flatten into a bun.
8. Place on a greased baking sheet, leaving space between each for rising.
9. Cover. Let rise about 30 minutes.
10. Bake at 375øF for 15 to 20 minutes until golden brown. Cool on rack before slicing.
Preparation Time: 20 minutes Rising Time: about 2 hours Baking Time: 15 to 20 minutes
Per Serving: Percentage of USRDA Calories.................218 Protein................7.9% Protein....................5.1 g Calcium................1.6% Fat........................6.2 g Iron...................8.2% Carbohydrates.............34.9 g Vitamin A..............4.3% Sodium....................500 mg Vitamin C..............2.4%
Source: Great American Recipes
Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120
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