4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/4 cup sugar
2 teaspoons salt
1 1/2 tablespoons instant minced onion
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
3/4 cup milk
1/2 cup water
3 tablespoons butter or margarine
3 eggs, at room temperature
Instant minced onion or poppy seed
Servings: 8 / Yield: 8 Buns
1. In large bowl, combine 1 1/2 cups flour, sugar, salt, instant minced onion and undissolved yeast. Heat milk, water and butter until very warm, 120º to 130ºF. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. Divide into 8 equal pieces. Form into smooth balls. Place on 2 greased baking sheets. Flatten balls with hand to 4-inch rounds; cover. Place 2 large shallow pans on counter; half-fill with boiling water. Place baking sheets over pans. Let rise until doubled in size, about 15 to 20 minutes.
4. Lightly beat remaining egg; brush on rolls. Sprinkle with instant minced onion or poppy seed. Bake at 400ºF for 10 to 15 minutes or until done. Remove from baking sheets and cool on wire racks.
1/4 cup sugar
2 teaspoons salt
1 1/2 tablespoons instant minced onion
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
3/4 cup milk
1/2 cup water
3 tablespoons butter or margarine
3 eggs, at room temperature
Instant minced onion or poppy seed
Servings: 8 / Yield: 8 Buns
1. In large bowl, combine 1 1/2 cups flour, sugar, salt, instant minced onion and undissolved yeast. Heat milk, water and butter until very warm, 120º to 130ºF. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. Divide into 8 equal pieces. Form into smooth balls. Place on 2 greased baking sheets. Flatten balls with hand to 4-inch rounds; cover. Place 2 large shallow pans on counter; half-fill with boiling water. Place baking sheets over pans. Let rise until doubled in size, about 15 to 20 minutes.
4. Lightly beat remaining egg; brush on rolls. Sprinkle with instant minced onion or poppy seed. Bake at 400ºF for 10 to 15 minutes or until done. Remove from baking sheets and cool on wire racks.