Onion-Mustard Rolls
Description
These Onion-Mustard Rolls are the perfect accompaniment to soups, stews, or any hearty main dish. The dough is enriched with milk and butter for a tender crumb, while dry mustard and instant minced onion infuse every bite with a savory, aromatic punch. They have a soft, pillowy texture with a slightly crisp, golden crust. Ideal for casual weeknight dinners, holiday gatherings, or sandwich making, these rolls bring a comforting, homemade touch to the table. The combination of sweet onion and sharp mustard creates a balanced flavor profile that pairs beautifully with rich sauces or simple butter. Easy to make with pantry staples, they rise reliably and bake up golden brown, offering a delicious alternative to plain bread rolls.Ingredients
Directions
-
Dissolve yeast in 1/4 cup very warm water; set aside until foamy.
-
Heat milk in a saucepan until almost simmering, then remove from heat.
-
In a large bowl, combine sugar, dry mustard, salt, pepper, 2 tablespoons instant minced onion, and shortening or oil.
-
Stir the hot milk into the dry ingredients until the sugar dissolves and the shortening melts.
-
Cool the mixture to lukewarm temperature.
-
Stir in about 2 cups of flour and beat until the batter is smooth.
-
Beat in the dissolved yeast mixture.
-
Stir in enough additional flour to form a moderately stiff dough.
-
Turn the dough out onto a lightly floured surface and knead until smooth and satiny, about 5 to 8 minutes.
-
Shape the dough into a ball and place it in a lightly greased bowl, turning to coat all sides with grease.
-
Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
-
Punch down the dough to release air.
-
Divide the dough into 2 equal portions and shape each into a ball.
-
Let the dough balls rest for 10 minutes.
-
Grease two large baking sheets.
-
Roll or pat each half of the dough into a 9-inch square.
-
Using a sharp knife, cut each square into 9 smaller squares.
-
Tuck the corners of each square under to form buns.
-
Place the buns on the prepared baking sheets and flatten slightly with the palm of your hand.
-
Let rise in a warm place until doubled, about 30 minutes.
-
Combine the remaining 2 tablespoons instant minced onion with 1/4 cup water and let stand for 5 minutes.
-
Just before baking, sprinkle the buns with the rehydrated onion mixture and poppy seeds.
-
Bake at 375F (190C) for 25 to 30 minutes, or until golden brown.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 173.2kcal
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 1.0g5%
- Cholesterol 2.4mg1%
- Sodium 5087.2mg212%
- Total Carbohydrate 32.4g11%
- Dietary Fiber 2.2g9%
- Sugars 14.4g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
You can substitute fresh finely minced onion for the instant minced onion, though you may need to adjust the liquid content slightly.
Ensure the milk is not boiling when added to the yeast mixture to avoid killing the yeast.
If you prefer a stronger mustard flavor, increase the dry mustard to 1 1/2 tablespoons.
Brush the tops with melted butter immediately after baking for a softer crust and richer flavor.
onion rolls, mustard bread, dinner rolls, yeast rolls, homemade bread, savory rolls, vegetarian bread, soft rolls, bread recipe, comfort food, side dish, poppy seed rolls, minced onion, dry mustard, baking, fermentation, yeast dough, table bread, easy bread, family dinner
