Onion Mustard Buns

By Addie

"I'm an avid bread baker and was thrilled to find this recipe. It makes delectably different rolls that are a hit wherever I take them. The onion and mustard flavors go so well with ham or hamburgers and are special enough to serve alongside an elaborate main dish. -Melodie Shumaker, Elizabethtown, Pennsylvania"

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water
• 2 cups warm milk
• 3 tablespoons dried minced onion
• 3 tablespoons prepared mustard
• 2 tablespoons vegetable oil
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 6 cups all-purpose flour

Preparation

Step 1

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.




REVIEWS:

I have been making these buns for many years. I have always used Guldens Spicy Brown Mustard, makes them brown and giving them a moderate mustard taste.

These were amazing, I changed it a little bit instead of dried minced onion I used dry onion soup mix and omitted the salt. They turned out amazing and were the perfect compliment to the smoked pulled pork served on them. I will definitely be making these again.

I stuffed these with hamburger, onions, garlic and cheese, and added a little basil to the dough. Mmmmm...so yummy. I pack them in lunches or have them as a snack. I haven't tried freezing them yet tho.

Wonderful onion flavor! The mustard was kind of lost in the background however (I used Dijon, which is all I had). The rolls turned out soft and delicious. I made 12 large sandwich size buns rather than 24 tiny ones; turned out great, thanks for the recipe! UPDATE: I had extra and froze it before the second rise...tried to thaw and bake it today for supper and it did not work at all. Although I don't have much experience with freezing yeast dough, so could have been my fault altogether.

Definitely a great recipe!!! The only thing I did differently was that I added an egg wash on top and sprinkled more dried onions and poppy seeds on top. Served them with hamburgers and they were all gone in one evening.

These are very good. I was hoping for a bit more mustard flavor, but it is kind of there. Just not strong, which upon reflection, is fine. Bf doesn't love mustard, and I do. But he liked these, so they're a success. Perfect! :o) I used my bread machine to mix the dough, but I should have halved it because it needed some help. Still, turned out well. 25 min at 350 was perfect. Thanks for sharing.

These were AWESOME. I put an egg wash on the top, and they came out shiny, golden, and SO delicious. I used Stone Ground mustard, and the seeds looked very pretty in the finished rolls. Not to mention the taste!

So good, I didn't have dried onions but finely minced fresh worked and I used really seedy mustard. Love Love Love!!

I have made these a few times and every time they are a favorite by all! It makes a LOT of rolls! I even baked a braided loaf, froze it, and thawed a month later, and it tasted fresh! We will surely make these anytime we want rolls! Note: I used my bread machine to only MIX the dough, then I take it out and rise as instructed. Enjoy!

Out of pure laziness, I halved the recipe and made the dough in the bread maker. The only prepared mustard I had was Dijon but I think I'd go with English mustard next time. My husband really enjoyed these with his favorite burger recipe from this site Garlic and Onion Burgers. Thanks Melodie.

Please make sure you use DRY onion!!!

Quite Tasty. I was hoping for more onion-mustard flavor but they really just tasted like regular dinner rolls with a pretty yellow tint to them. Next time I'll double the mustard and onion to get a more savory flavor.

Wonderful texture! I did use Dijon mustard and still couldn't taste it next time I will use more. I used regular onion very finely chopped and couldn't taste that either. Next time I think I'll use some onion powder also.

Great flavor and easy dough to work with! As others mentioned, it is light on the mustard flavor but nice.

Delicious!

These were pretty good for burgers. Next time I will make them bigger. If you make 24 like the recipe says they are more like slider buns.

My husband would give this five stars, but I'm giving it four. Pros: very easy, very tasty, nice texture. Cons: Goes stale quicker than many homemade roll recipe. If you have a small family, just make enough for that night and you'll have a treat!

Definitely a great recipe!!! The only thing I did differently was that I added an egg wash on top and sprinkled more dried onions and poppy seeds on top. Served them with hamburgers and they were all gone in one day.

These came out wonderfully! So soft and delicious. I didn't have dried onion on hand, so I used 2tbsp of fresh green onion and 2tbsp of yellow onion, quite finely chopped. The flavor came out rather mild, but still present enough to keep things interesting, and the onion wasn't overpowering (which is often the problem with onion buns). I'll definitely be making this recipe again!

I made one third of this recipe into 8 buns and had them fresh and warm as marvelous cheese steak sandwiches. That way I didn't really notice the onion or mustard, though they definitely had a tangy sort of odor straight from the oven. The milk and egg make for a very soft and pillowy texture, and subbing in seasoned salt for the regular results in a more golden bun. Mine didn't rise as quickly as I would have liked but they were beautiful with a quick slit across the top and egg wash before the oven did it's magic..I should have taken a picture!

This is the third bun recipe I tried and they turned out quite tasty, although I thought they left a slight bitter aftertaste. I had them with Portobello mushroom, red pepper & goats These are very good. I was hoping for a bit more mustard flavor, but it is kind of there. Just not strong, which upon reflection, is fine. Bf doesn't love mustard, and I do. But he liked these, so they're a success. Perfect! :o) I used my bread machine to mix the dough, but I should have halved it bc it needed some help. Still, turned out well. 25 min at 350 was perfect. Thanks for sharing.