Recipe - Onion-Oat Soup

1 pack Active dry yeast
One fourth cup Very warm water
2 cup Milk
2 tablespoon Sugar
1 tablespoon Dry mustard
1 teaspoon Salt
1 teaspoon Pepper
4 tablespoon Instant minced onion, divide
d
2 tablespoon Shortening or oil
About 6 cups allpurpose flo
ur, divided
2 tablespoon Instant minced onion
One fourth cup Water
Poppy seeds

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 One half 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 9inch 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 One fourth 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