1 1/2 cups lukewarm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
1/2 cup lukewarm milk (105º to 115ºF)
3 tablespoons butter or margarine, softened
2 tablespoons sugar
2 tablespoons instant (dried) minced onion
1 1/2 teaspoons salt
5 cups all-purpose flour (5 to 5 1/2 cups)
Cornmeal
1 egg white, slightly beaten
1 tablespoon cold water
Instant (dried) minced onion
Servings: 14 / Yield: 14 rolls
1. Combine lukewarm water and yeast in large, warm bowl; stir to dissolve yeast. Add lukewarm milk, butter, sugar, 2 tablespoons onion and salt; stir until blended. Stir in enough remaining flour to make dough that comes away from side of bowl and forms a ball. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
2. Punch dough down; divide into 14 equal pieces. Turn dough out onto lightly floured surface; shape dough into smooth balls. Grease two large baking sheets; sprinkle with cornmeal. Place balls, 3 inches apart, on prepared baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
3. Combine egg white and cold water; brush on rolls. Sprinkle with onion. Bake at 400ºF for 20 to 25 minutes or until done. Remove from baking sheets and cool on wire racks.
1 package Fleischmann's® Active Dry Yeast
1/2 cup lukewarm milk (105º to 115ºF)
3 tablespoons butter or margarine, softened
2 tablespoons sugar
2 tablespoons instant (dried) minced onion
1 1/2 teaspoons salt
5 cups all-purpose flour (5 to 5 1/2 cups)
Cornmeal
1 egg white, slightly beaten
1 tablespoon cold water
Instant (dried) minced onion
Servings: 14 / Yield: 14 rolls
1. Combine lukewarm water and yeast in large, warm bowl; stir to dissolve yeast. Add lukewarm milk, butter, sugar, 2 tablespoons onion and salt; stir until blended. Stir in enough remaining flour to make dough that comes away from side of bowl and forms a ball. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
2. Punch dough down; divide into 14 equal pieces. Turn dough out onto lightly floured surface; shape dough into smooth balls. Grease two large baking sheets; sprinkle with cornmeal. Place balls, 3 inches apart, on prepared baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
3. Combine egg white and cold water; brush on rolls. Sprinkle with onion. Bake at 400ºF for 20 to 25 minutes or until done. Remove from baking sheets and cool on wire racks.
