INGREDIENTS

INSTRUCTIONS

From The Bread Book by Lena Sturges.  Dissolve yeast in water. Heat milk
until almost simmering.  Into large bowl measure sugar, mustard, salt,
pepper, 2 Tbsp instant minced onion and shortening. Stir in milk until
sugar dissolves and shortening melts.  Cool to lukewarm. Stir in about 2
cups flour and beat until smooth. Beat in yeast. Stir in enough additional
flour to make a moderately stiff dough.
Onto lightly floured surface, turn out dough and kenad until smooth and
satiny, 5 to 8 minutes.  Shape into ball and place in lightly greased bowl,
turning to grease all sides. Cover and let rise in warm place until
doubled, about 1 1/2 hours.  Punch down. Divide dough into 2 equal
portions; shape into balls.  Let rest 10 minutes. Meanwhile, grease two
large baking sheets.
Roll or pat each half of dough into a 9-inch square. Using sharp knife,
cut each into 9 squares. Tuck corners under to form buns. Place on baking
sheet and flatten with palm of hand. Let rise in warm place until doubled,
about 30 minutes.  Combine 2 Tbsp instant minced onion and 1/4 cup water;
allow to stand 5 minutes. Just before baking, sprinkle buns with onion and
poppy seeds, 25 to 30 minutes or until golden brown. Yield: 18 sandwich
buns.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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