ONION ROLLS
(This is a good recipe to prepare in your bread machine or triple for large mixers)

1/2 Cup milk
2 TB sugar or honey
3 TB oil or butter
1-1/2 C. warm water (105° - 115°F)
1-1/2 TB Saf Yeast
3 TB minced onion (use the dehydrated minced onion)
5 to 6 C. freshly milled whole wheat flour
Corn Meal

Roll Glaze:
1 Egg white, slightly beaten
1 TB cold water

Scald milk; stir in sugar or honey, salt, and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture, onion and 3 cups flour. Beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down, divide into 14 equal pieces. Shape pieces of dough into round balls. OPlace about 3 inches apart on greased baking sheets, sprinkled with corn meal. Cover; let rise in warm place, free from drafts, until doubled in bulk, about 1 hour. Slit tops of rolls with sharp knife or razor in criss-cross fashion.

Bake at 400°F for 20 minutes. Brush rolls with combined egg white and cold water. Bake 5 minutes longer, or until done. Remove from baking sheets and cool on wire racks. Yield 14 rolls

Onion Rolls
(This is a good recipe to prepare in your bread machine or triple for large mixers)

1/2 Cup milk
2 TB sugar or honey
3 TB oil or butter
1-1/2 C. warm water (105° - 115°F)
1-1/2 TB Saf Yeast
3 TB minced onion (use the dehydrated minced onion)
5 to 6 C. whole wheat flour
Corn Meal

Roll Glaze:
1 Egg white, slightly beaten
1 TB cold water

Scald milk; stir in sugar or honey, salt, and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture, onion and 3 cups flour. Beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down, divide into 14 equal pieces. Shape pieces of dough into round balls. OPlace about 3 inches apart on greased baking sheets, sprinkled with corn meal. Cover; let rise in warm place, free from drafts, until doubled in bulk, about 1 hour. Slit tops of rolls with sharp knife or razor in criss-cross fashion.

Bake at 400°F for 20 minutes. Brush rolls with combined egg white and cold water. Bake 5 minutes longer, or until done. Remove from baking sheets and cool on wire racks. Yield 14 rolls