Last Saturday, I made these Onion Mustard Buns. It was the second time I had made them, but they turned out much better this time. The previous time, I had let them rise for too long (gone on a walk with Jessica to the park and missed the baking window) and they fell flat in the oven. They were still tasty, but flat and a little hard. This time, they turned out perfect. I made them a little larger than the recipe called for since I planned to serve them as hamburgers buns. I also used them for sandwiches this week. The mustard flavor is subtle, but provides a nice taste. I totally recommend you try this recipe.
Onion Mustard Buns
Source: Best of Country Potluck Recipes
- package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 cups warm milk (110° to 115°)
- 3 tablespoons dried minced onion (I used 2 teaspoons onion powder, because I didn’t have minced onion)
- 3 tablespoons prepared mustard (I used stone-ground mustard with no added salt)
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1-1/2 teaspoons salt
- 6 to 6-1/2 cups all-purpose flour
In a mixing bowl, dissolve yeast in water. Add milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn 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.
Punch dough down; divide into 24 pieces (I only divided into 16 pieces). Flatten each piece into a 3-in. circle (I didn’t really flatten much). Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350°F for 20-25 minutes or until golden brown. Cool on wire racks.
Yield: 2 dozen (16 if you want slightly larger buns perfect for burgers)