Mustard Onion Rolls

By Beefman-2

Ingredients

• 2 cups 2% Milk; Warmed to 110°F
• .25 cup Woebler's Spicy Sweet Mustard
• 2 tbls Whole grain mustard with white wine
• 1 large Egg; Lightly beaten
• 1 tbls Kosher Salt
• 1.5 tbls Granulated sugar
• 1 tbls Dehydrated Minced onion
• 1 tbls Onion Powder
• 1 tbls Chives; Fresh or dried
• 2 tbls Extra virgin olive oil
• 4.5 cups Bread Flour
• 4 tsp Instant Yeast
• 2 tbls All purpose flour; for dusting
• 1 large Egg; for egg wash
• 1 tbls Water; for egg wash
• 1 tbls Poppy Seeds; for topping
• 1 tbls Dehydrated Minced Onion; for topping
• 1 Bread Machine
• 1 Silicone Spoonula; for scraping
• 1 large Work Surface; for rolling
• 1 roll Parchment Paper; for lining baking sheet
• 1 large Baking Sheet
• 1 large Lint free kitchen towel
• 1 medium Pastry brush

Details

Servings 24
Cooking time 60mins
Adapted from bigoven.com

Preparation

Step 1

Put all ingredients into the bread machine except the egg wash stuff (including poppy seeds) and the extra flour for dusting. Unless, of course you'd like to dust the outside of your machine. I am not one to judge, do as you will.

Set the machine to the dough cycle. Watch the dough as it twirls through the mixing cycles. Not because you want to check the humidity in your area, but because it's fun. However, while you are enjoying the spinning, check for shaggyness or soupiness. Adjust with water or flour (tablespoon at a time) as needed. You'll have a nice elastic dough by the end of the last kneading cycle.

While the dough goes thru the first rise in the bread machine, prep your work area by dusting with flour. Line your baking sheet with parchment paper. Now, set your timer for 45 minutes and take a nap.

When the timer on your machine goes off, get ready to rock 'n roll! Turn the oven on to just warm for 4 minutes, then turn off. Plop the dough out on to your dusted work area. Cut the dough into 24 even pieces. 24 will make slider sized rolls. You can adjust based on what you'd like to do with these golden, yeasty yummies.

Roll each piece in the palms of your hands and then tuck the dough inside, upside down until you have a lovely, elastic smooth top. Smoosh all the rolls onto the baking sheet. Make sure the oven is now off. You should be able to touch the inside walls without 1st or 2nd degree burns. If you get burned, do the first aid stuff, but while you are away, crack the oven door to cool it down a bit.

Cover the rolls with your lint free towel and put them in the warm oven to rise for 30 minutes. Now would be a nice time to whip up the egg wash in a cup or bowl, whatever you prefer. I didn't add this to the Hardware list because I like to leave one or two choices open for you.

At the 30 minute marker, you are getting soooo close to absolute yumminess. Take the baking sheet out of the oven and preheat to 350°F. While your baking device is heating, brush the tops of the rolls with the egg wash. This makes them shiny and nicely golden. If you'd like to go nutty, like I did, add some onions and poppy seeds to the tops for a nice little garnish!

Bake the goodness into the rolls for 20 minutes. Remove parchment paper and rolls to a wire rack to cool. They pull apart much easier when they are a little cooler. Or should I add that the 350°F temp is not pleasant on your fingertips. These are delish with ham and swiss or heck, try with a hunk of Cleveland Brand Bologna!