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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (104g) Recipe makes 8 servings |
||
| Calories 272 | ||
| Calories from Fat 37 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.1g | 6% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 34mg | 11% | |
| Sodium 402mg | 16% | |
| Potassium 137mg | 3% | |
| Total Carbohydrate 50.4g | 16% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 7.3g | ||
| Protein 7.7g | 15% | |
Onion Buns
By: Brandess
Sep 5, 2008
I was looking to put a spin on my Grilled Blue Cheese Butter Burgers 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.
SERVES 8 , 8 Buns
Ingredients
DOUGH
- 3/4 cup water, lukewarm (up to 1 cup)
- 2 tablespoons butter
- 1 large egg
- 3 1/2 cups unbleached all-purpose flour, King Arthur
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 1 teaspoon onion powder
- 1 tablespoon instant yeast
TOPPINGS
- 3 tablespoons instant minced onion
- 1 egg white, beaten with
- 1 tablespoon water
TOPPING SEEDS
- 1 tablespoon sesame seed (optional) or poppy seed, etc. (optional)
Directions
1
**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.2
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.3
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.4
Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.5
Sprinkle the dough with the minced onion, and press/roll it into the surface gently.6
Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.7
Cut the log into eight slices. A pair of scissors works very well here.8
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.9
Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.10
Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.11
Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.
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Browse similar recipes by category
- Course > Breads > Rolls/Biscuits
- Course > Breads > Yeast
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Occasion > Dinner Party
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser > Toddlers
- Dietary > Vegetarian
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Chipfo
On Nov 27, 2008
Oh yes! Made these exactly as written and they are wonderful!! I served them as big dinner rolls and it was da-bomb! Oh, I did change one thing, instead of using dried onion, I chopped fresh onion and sauted in butter until caramelized and used that for the filling. Fantasyic! Thanks Brandee!!!
From: Karen Elizabeth
On Oct 9, 2008
Loved these, they came out so well even tho I realised later I hadn't followed the directions exactly .. next time I will. Messed up the bit about rolling into a log, I kneaded it into a long sausage and cut it, then sort of kneaded my pieces into buns.. they came out nicely, but I can see from your photos that they will come out so much better when I do it properly! I also didn't do any toppings, I was finshing them off late at night and had sort of lost interest by then..... but when DH saw them the next day, he said, WOW!! And they taste fabulous! I'm planning on making these again, for a lunch we are having on the 19th :D Thanks, Brandess, great recipe!
From: Karen=^..^=
On Sep 30, 2008
I've made these twice so far. The first time, I totally forgot to add the egg and ended up adding a little extra water because I couldn't figure out why the dough was so dry! They still came out great, but denser than I expected. The second time, I followed the recipe to a "T" and they came out lighter and fluffier. I used toasted minced onion and it added so much flavor. Instead of seeds, I sprinkled regular minced onion on the tops. We used these for burgers and for pork roll and cheese sandwiches. Both came out great. Thanks! P.S. These only need about 15 minutes in my oven. I may try lowering the temp to 350 next time.
From: Peter J
On Sep 8, 2008
Loved these and really appreciated the great instructions and photos that allowed someone as baking challenged as me to come out with a great result. Because I was serving with soup and didn't have a very large baking sheet I formed them into slightly smaller but higher buns. Great aroma while baking and thouroughly enjoyed!
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