Ingredients
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1/2 cup warm water (100 to 110oF)
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2 (1/4 ounce) envelopes Fleischmann's active dry yeast
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3/4 cup warm milk (100 to 110oF)
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1/4 cup sugar
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3 tablespoons butter or 3 tablespoons margarine
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2 teaspoons salt
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4 3/4-5 1/4 cups all-purpose flour
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3 eggs
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1 1/2 tablespoons minced onions
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minced onions or poppy seed
Instructions
- Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved.
- Add warm milk, sugar, butter, 1 1/2 tablespoons minced onions (if desired), salt, and 2 cups flour; blend well.
- Stir in 2 eggs & enough remaining flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
- Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
- Punch dough down. Remove dough to lightly floured surface; divide into 8 equal pieces.
- Form each piece into smooth ball. Place on large greased baking sheet. Flatten balls to 4-inch rounds; cover. Let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
- Lightly beat remaining egg; brush on rolls. If desired, sprinkle with minced onions or poppy or sesame seed.
- Bake at 400oF for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire rack.