Onion Buns 4pts
- 3/4 cup water, to 1 cup *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
- 2 tablespoons butter
- 1 large egg
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour (14.75 oz)
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 1 teaspoon onion powder
- 1 tablespoon instant yeast
- 3 tablespoons minced dried onion
- 1 egg white beaten with 1 tablespoon water
- topping seeds: sesame, poppy, etc., optional
1) 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.
2) 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.
3) Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle
4) Sprinkle the dough with the minced onion, and press/roll it into the surface gently.
5) Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
6) Cut the log into ten slices. A pair of scissors works very well here.
7) 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.
8) Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
9) Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
(In my oven they only take about 15 minutes)
10) Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.
Tips from our bakers
Beaten egg white/water will give your buns a golden, shiny crust. It also acts as glue for the seeds. If you don't like seeds on your buns, simply leave them off. For a soft, buttery crust, skip the egg white, and brush buns with melted butter just before baking, and right after removing them from the oven.
When making yeast rolls or bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
Nutritional information per serving
Serving= 1 bun (Recipe makes 10)
4pts per serving/bun
Amount Per Serving
Total Fat: 3.05g
Total Carbs: 38.55g
Dietary Fiber: 1.45g