Ingredients

Instructions

  1. Combine warm milk, sugar, salt and butter.
  2. In a large warm bowl, pour in warm water, sprinkle yeast over the water and stir until dissolved.
  3. Add milk mixture, onion and 3 cups flour to the yeast mixture.
  4. Beat until smooth.
  5. Add enough additional flour to make a stiff dough.
  6. Turn dough out onto a lightly floured board.
  7. Knead until smooth and elastic (about 8-10 minutes).
  8. Place dough in a greased bowl, turning dough to grease the top.
  9. Cover dough and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).
  10. Punch dough down and divide into 14 equal pieces.
  11. Shape pieces of dough into round balls.
  12. Place dough balls (about 3 inches apart) on greased baking sheets that have been sprinkled with cornmeal.
  13. Cover and let rise again in draft free, warm place until doubled in bulk (about 1 hour).
  14. Cut a small"X" into the tops of the rolls with a sharp knife or razor.
  15. Bake rolls in a preheated 400°F oven for 20 minutes.
  16. Brush rolls with the egg white/cold water wash.
  17. Bake rolls 5 minutes longer, or until done.
  18. Remove from baking sheets and cool on wire racks.
  19. ***Asan option, you can sprinkle the roll tops with a bit of additional minced onion after they are brushed with the egg white wash.