Onion sandwich buns
18 each
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Warm water |
| ¼ | cup | Maple syrup |
| 2 | packs | Dry yeast |
| 1 | large | Onion, minced |
| ¼ | cup | Corn oil |
| ⅛ | teaspoon | Thyme |
| 4 | cups | Wholewheat flour |
| 2 | cups | Unbleached flour |
| 1 | teaspoon | Salt |
| Sesame seeds (opt.) | ||
Directions
Mix hot water and syrup. Sprinkle yeast into water and let "proof" while preparing onions. Saute onions in oil until golden, 5-7 minutes, sitrring frequently. Stir in yeast mixture, then all of the remaining ingredients. Knead 5-8 minutes; place in greased, covered bowl and let rise until doubled, about 1½ hours. Punch down.
Divide into 18 balls and flatten each ball to a 4-inch circle. Place on lightly greased pans. Let rise 1 hour. Preheat oven to 375 degrees. Lightly brush tops with oil and sprinkle with seeds, if desired. Bake 20-30 minutes. From "Does Your Lunch Pack Punch?" by Robin Toth & Jacqueline Hostage, Betterway Publications, 1983.
Typed for you by Terri St. Louis, Kook-Net
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