ONION BUNS
I was looking to put a spin on my Recipe #317538 and I came across this fabulous recipe. It was easy and the aroma filled the house while making the dough and while baking the buns. From KA: Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches-and hamburgers, of course.
Provided by Brandess
Categories Yeast Breads
Time 2h25m
Yield 8 Buns, 8 serving(s)
Number Of Ingredients 12
Steps:
- **Water: Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
- To make the dough: Combine all of the dough ingredients, and mix and knead them-by hand, mixer, or bread machine-to make a soft, somewhat tacky dough.
- Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.
- Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.
- Sprinkle the dough with the minced onion, and press/roll it into the surface gently.
- Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
- Cut the log into eight slices. A pair of scissors works very well here.
- Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
- Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
- Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
- Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.
BAKED HAM AND CHEESE PARTY SANDWICHES
These small, delicious sandwiches are perfect for any party. They are so good that even the pickiest of eaters will eat these.
Provided by LisaT
Categories Breakfast and Brunch Meat and Seafood Ham
Time 35m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
- Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 10.8 g, Cholesterol 43.4 mg, Fat 14 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 7.8 g, Sodium 439.2 mg, Sugar 0.4 g
BAKED HAM SANDWICHES
Minced onion and prepared mustard put a flavorful spin on these ham and cheese sandwiches. Simply take a few foil-wrapped favorites from the freezer and warm them in the oven for effortless lunches. -Charlotte Rowe, Alto, New Mexico
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the butter, onion, mustard and poppy seeds; spread about 2 tablespoons on each bun. Layer with ham and cheese; replace tops. Wrap each sandwich in foil. , Bake at 350° for 6-10 minutes or until cheese is melted. Freeze option: Freeze unbaked sandwiches up to 2 months. To use, preheat oven to 350°. Bake 30-35 minutes or until cheese is melted.
Nutrition Facts : Calories 370 calories, Fat 20g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 951mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
ONION SANDWICH ROLLS
These tempting rolls have a mild onion flavor from handy dry soup mix. They are great with Italian meals or as sandwich rolls or hamburger buns. Plus, they freeze well, so you can prepare them ahead and take them out when needed. -Josie-Lynn Belmont, Woodbine, Georgia
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine soup mix, boiling water and butter; cool to 120°-130°. In a large bowl, combine 1 cup flour, yeast and sugar. Add warm water; beat until smooth. Stir in 1 cup flour. Beat in onion soup mixture and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 portions and shape each into a ball. Place on greased baking sheets; flatten slightly. , Place two large shallow pans on the work surface; fill half full with boiling water. Place baking pans with rolls over water-filled pans. Cover and let rise for 15 minutes. , Bake at 375° for 16-19 minutes or until golden brown. Remove from pans to a wire rack.
Nutrition Facts : Calories 160 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate, Fiber 5g protein.
VERY UNUSUAL SANDWICH (MUSTARD AND ONION)
This was one of my sibling's favorite sandwich when we were kids. She would put so much mustard on hers... too much for me! She was the youngest of 10 kids and she was very independent... and no one ever tried to walk off with her mustard sandwich! LOL
Provided by Colleen Sowa @colleenlucky7
Categories Other Main Dishes
Number Of Ingredients 4
Steps:
- Two slices soft white bread.
- Put mustard onto both slices of bread.
- Spread the yellow mustard to cover both slices of bread.
- Sprinkle with ground black pepper.
- Put the slices of onion on top of mustard and black pepper.
- Place the second slice of bread on top of onion layer.
- Cut on a diagonal... and enjoy!
HAM BUNS
Jennifer Owens doesn't know where her mother, Frances, first found the recipe for these ham buns, but they have been a part of her life since childhood in Easley, S.C. It may have come from relatives in Tennessee, as a similar recipe appears as "Hallelujah Ham Loaves" in "Dinner on the Diner," a 1983 cookbook from the Junior League of Chattanooga. The warm appetizer has won fans wherever Ms. Owens goes. Her mother's original formula called for raw onions, but Ms. Owens now sautés them. Use good smoked ham, either holiday leftovers or from the deli counter. As the buns bake, the butter pools at the bottom, toasting up the base of these irresistible bite-size sandwiches.
Provided by Sara Bonisteel
Categories dinner, easy, lunch, finger foods, sandwiches, appetizer
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Position racks in top and bottom thirds of the oven and heat oven to 400 degrees.
- Melt 1 tablespoon butter in a large skillet over medium heat and cook onion, stirring occasionally, until translucent, 8 to 10 minutes.
- As the onion cooks, split each flat of rolls in half, running a bread knife parallel to the counter as you slice the still-connected rolls. Once the onion has finished cooking, remove from heat and set aside. Place two sheet pans in the oven, one on each rack, to heat while assembling the rolls.
- In a large mixing bowl, combine mustard, poppy seeds and Worcestershire sauce. Add the remaining cup of butter and warm onion. Stir in cheese and ham until evenly combined.
- On a sheet of aluminum foil large enough to completely encase a flat of rolls, place one flat, and open like a book. Spread about a quarter of the ham mixture in an even layer over the bottom half of the rolls to the edges. Close the book, so to speak, laying the still-connected roll top over the ham-covered base. Wrap the rolls tightly with the foil, crimping the edges of the foil to enclose them. Repeat with the three other flats of party rolls.
- Divide the four packets between the two heated sheet pans. Bake until the cheese melts and rolls get toasty, 10 to 12 minutes. Unwrap and serve the flats on platters, encouraging diners to pull a bun from its brethren.
HAM BUNS
These tasty sandwiches are a great way to use leftover ham. Friends with whom I've shared the recipe tell me that ham buns disappear fast at potlucks or parties. Use mini-buns and make ahead for an easy meal or snack. -Esther Shank Harrisonburg, Virginia
Provided by Taste of Home
Categories Appetizers Lunch
Time 30m
Yield 6-8 main dish or 16-20 appetizer servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the butter, onion, poppy seed, Worcestershire sauce and mustard until well blended. Add ham and cheese; mix well., Divide evenly among buns. Place in a shallow baking pan and cover with foil. Bake at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 300 calories, Fat 20g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 722mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
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ONION BUNS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (79)Calories 270 per servingTotal Time 2 hrs 50 mins
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—to make a soft, somewhat tacky dough., Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled., Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle, Sprinkle the dough with the minced onion, and press/roll it into the surface gently., Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam., Cut the log into eight slices.
- A pair of scissors works very well here., Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide.
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