I love a good burger! A good burger is one where the juices from the whole thing run down your elbows. The juices on this one didn’t quite run down my elbows, but it was dripping into the plate. What makes a good burger even better, is a good bun. This recipe for onion buns is a good one. I got it here: http://allrecipes.com/recipe/soft-onion-sandwich-rolls/. I did make a few changes, which I will point out, but trust me, this thing is good. What’s also great is that I can freeze them, and pull out what I need, when I need it. Fantastic!
- 3/4 cup lukewarm milk
- 5 tablespoons lukewarm water
- 3 tablespoons butter, softened
- 1 1/2 teaspoons salt
- 3 tablespoons white sugar
- 1 teaspoon onion powder
- 3 tablespoons dried minced onion (I only used about 1-2 tbls.)
- 1/4 cup instant potato flakes (I omitted this.)
- 3 cups all-purpose flour
- 2 1/2 tsp. active dry yeast
- 1 egg white (I used melted butter.)
- 1 tablespoon water
- 1/4 cup dried minced onion or sauted chopped (fresh) onion
Directions (for a dough machine):
- Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
- When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.
Directions (without a dough machine):
- Whisk together warm milk, warm water, and sugar until dissolved. (You don’t have to use milk. I am pretty sure I was running low at the time I made these buns, so I just used all water.)
- Whisk in yeast until dissolved. Let sit for about 10 minutes until mixture looks frothy.
- Add butter, salt, onion powder, dried minced onion, potato flakes, and flour. Mix with a dough hook (if using a stand mixer) or with a spoon.
- Knead until the dough is smooth.
- Place in a lightly greased bowl. Turn dough over to grease all sides of ball. Cover loosely with plastic wrap, and let rise in a warm area until doubled in size.
- Punch down dough. Knead a few (about 5) strokes.
- Divide into eight equal parts and form into balls. Place on a cookie sheet and flatten into a 4-inch circle.
- Cover with a clean dish towel and let rise until doubled in size.
- Whisk together 1 tbsp. of water and egg white. Brush on tops of buns. Sprinkle with chopped onions. (On this step, I just used melted butter, but the egg will make the onion stick to the bun better.)
- Bake 15-20 minutes in a preheated 350-degree oven, until golden brown.
- Let cool completely before slicing in half, horizontally. (If freezing, do not cut in half.)
*To freeze buns: arrange in a gallon-size freezer bag, and seal it completely. You can wrap each bun in foil first, if you wish. To thaw, pull out the number of buns needed, and let them thaw completely on the counter. Slice after they have thawed.