Whole Wheat Onion Buns Recipe
I got to try out this whole wheat onion buns at my friend's place. My God, it was simply mind blowing! If you plan to cook an out of the ordinary side dish, then you should probably go for this whole wheat onion buns. Use the freshest of vegetable available to get a delicious whole wheat onion buns. Roll up your sleeves and try this yummy whole wheat onion buns recipe.
Ingredients
3 tablespoons butter or margarine
3/4 cup finely chopped onion
2 1/2 to 3 cups all-purpose flour, unsifted
3 cups whole wheat flour, unsifted
3 tablespoons sugar
1 1/2 teaspoons salt
2 packages active dry yeast
2 cups hot tap water
Directions
In a small frying pan, melt butter; add onion and saute until golden (5 to 7 minutes).
Set aside.
In large bowl of an electric mixer, stir together 1 cup of the all-purpose flour, 1 cup of the whole wheat flour, sugar, salt, and yeast.
Measure and set aside about 2 tablespoons onion-butter; then mix remaining onion-butter into yeast mixture.
Pour in hot water; beat at low speed for 2 minutes.
Add 1 more cup whole wheat flour and beat at high speed for 2 minutes.
Stir in remaining 1 cup whole wheat flour and enough of the all-purpose flour (about 1 cup) to make a soft dough.
Sprinkle about 1/3 cup of the remaining all-purpose flour on a board; turn dough out and knead until smooth (about 5 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour).
Punch dough down, divide into 20 equal pieces, and roll each into a ball; place balls about 4 inches apart on greased baking sheets.
With greased fingers, flatten each into about a 4-inch circle.
Spread about 1/4 teaspoon reserved onion-butter on top of each circle.
Cover and let rise until almost doubled (about 50 minutes).
Bake in a 375° oven for 20 to 25 minutes or until brown.
Let cool on racks.
Set aside.
In large bowl of an electric mixer, stir together 1 cup of the all-purpose flour, 1 cup of the whole wheat flour, sugar, salt, and yeast.
Measure and set aside about 2 tablespoons onion-butter; then mix remaining onion-butter into yeast mixture.
Pour in hot water; beat at low speed for 2 minutes.
Add 1 more cup whole wheat flour and beat at high speed for 2 minutes.
Stir in remaining 1 cup whole wheat flour and enough of the all-purpose flour (about 1 cup) to make a soft dough.
Sprinkle about 1/3 cup of the remaining all-purpose flour on a board; turn dough out and knead until smooth (about 5 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour).
Punch dough down, divide into 20 equal pieces, and roll each into a ball; place balls about 4 inches apart on greased baking sheets.
With greased fingers, flatten each into about a 4-inch circle.
Spread about 1/4 teaspoon reserved onion-butter on top of each circle.
Cover and let rise until almost doubled (about 50 minutes).
Bake in a 375° oven for 20 to 25 minutes or until brown.
Let cool on racks.
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