Onion-Mustard Rolls

Directions

Dissolve yeast in water. Heat milk until almost simmering.

Into large bowl measure sugar, mustard, salt, pepper, 2 tablespoon instant minced onion and shortening.

Stir in milk until sugar dissolves and shortening melts.

Cool to lukewarm.

Stir in about 2 cups flour and beat until smooth.

Beat in yeast. Stir in enough additional flour to make a moderately stiff dough.

Onto lightly floured surface, turn out dough and kenad until smooth and satiny, 5 to 8 minutes.

Shape into ball and place in lightly greased bowl, turning to grease all sides.

Cover and let rise in warm place until doubled, about 1½ hours.

Punch down. Divide dough into 2 equal portions; shape into balls.

Let rest 10 minutes.

Meanwhile, grease two large baking sheets.

Roll or pat each half of dough into a 9-inch square.

Using sharp knife, cut each into 9 squares.

Tuck corners under to form buns.

Place on baking sheet and flatten with palm of hand.

Let rise in warm place until doubled, about 30 minutes.

Combine 2 tablespoon instant minced onion and ¼ cup water; allow to stand 5 minutes.

Just before baking, sprinkle buns with onion and poppy seeds, 25 to 30 minutes or until golden brown.

Yield: 18 sandwich buns.