Onion Mustard Buns Recipes

ONION MUSTARD BUNS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into 24 pieces. Flatten each piece into a 3-in. circle. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. If desired, brush with beaten egg and sprinkle with poppy seeds or dried minced onion. , Bake at 350° until golden brown, 20-25 minutes. Cool on wire racks.

CARAMELIZED ONION BUNS

Steps:

• For dough, put yeast, sugar, salt, 3 cups flour, water, eggs and butter in mixing bowl.
• Beat on high for 3 to 5 minutes, until very smooth.
• Using a wooden spoon, stir in 3 cups flour.
• Add flour 1/2 cup at a time until dough becomes too stiff to stir.
• Turn out onto work surface and continue to add remaining flour, kneading, until dough is smooth, 7 to 10 minutes.
• (Use last 1/4 cup flour only if needed to prevent sticking.) Grease large bowl.
• Add dough, turning to coat.
• Cover and leave in warm place until doubled in bulk, about 1 1/2 hours.
• For onions, melt butter in skillet over low heat.
• Add onions, garlic, salt and pepper.
• Cover and cook, stirring often, 10 to 12 minutes or until very soft.
• Sprinkle in sugar.
• Increase heat to medium-low.
• Stir until onions are very brown but not scorched (2-3 minutes).
• Add Worcestershire, scrape up browned bits and simmer, stirring until juices evaporate.
• Cool.
• To make buns, punch down dough and knead in onions until evenly distributed.
• Divide and roll into 10 smooth round buns.
• Place on 2 baking sheets lined with parchment paper.
• Cover and let rest 30 minutes.
• For glaze, whisk egg whites with water and brush over each bun.
• Bake buns in two batches in the centre of a preheated 375°F oven for 20 to 22 minutes, until golden brown and tops start to sound hollow when tapped.

CARAMELISED ONION & THYME SAUSAGE ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Squeeze the meat from the sausages into a bowl and mix with the chutney, mustard and thyme. Unravel the pastry and roll out until one side measures 43cm. Arrange the sausagemeat down the centre of the pastry. Use the egg to brush along the bottom of the pastry. Bring the pastry around the meat, and seal the edges with a fork, then cut into eight. Brush with a little more egg and sprinkle with the poppy seeds. Transfer to a lined baking sheet and cook for 25 mins or until golden.

MUSTARD ONION SANDWICH BUNS

Steps:

• Note: 2 packages of yeast can be used instead of the 4 1/2 teaspoons. Also, if it is humid or raining, I somtimes have to add as much as 1 cup additional flour to get the right dough texture.
• In a large bowl, combine 1 cup all-purpose flour, white whole wheat flour, yeast, minced onion, and salt.
• Heat milk, water, butter, honey, and mustard until very warm (120-130 degrees).
• Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed.
• Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape each into smooth ball. Place on greased baking sheet. Flatten balls with hand to about 2-1/2-inch rounds. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Bake in preheated 400 degree oven for 13-15 minutes. Remove from sheet; cool on wire rack. Brush tops with melted butter while still warm.

ONION MUSTARD BUNS

Steps:

• In a mixing bowl, dissolve yeast in water. Add milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into 24 pieces Flatten each piece into a 3-in. circle. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.

ONION BUNS

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.

ONION SODA BREAD WITH WHIPPED ENGLISH MUSTARD BUTTER

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the flours into a bowl with the bicarb, onion flakes, nigella seeds and 1½ tsp salt. Stir together and make a well in the middle. Tip in the butter and yogurt, and bring together into a soft, sticky dough using a spatula. If it seems dry, add a splash of milk.
• Tip the dough out onto a lightly floured surface and gently form into a round. Lift onto a lightly floured baking sheet, cut a deep cross in the top using a sharp knife and sprinkle over the oats. Bake for 1 hr, or until golden and the loaf sounds hollow when tapped underneath. Leave to cool on a wire rack.
• While the bread cools, beat the butter, mustard and a pinch of sea salt together until light and airy. Spoon into a small pot. Slice the bread and serve with the mustard butter for spreading over.