Today I needed a recipe for a dozen large sandwich buns with
lots of flavor and this is what I came up with.
Cheese and caramelized onions are mixed into this light wheat roll dough.
They will go well with a garden salad or bowl of soup or
be used as hamburger buns. Fill a bun with cold cuts, lettuce
and tomato; add a good spread and enjoy a sub or a 'bunwich'.
Shredded cheese and caramelized onion is mixed into the dough.
The dough is kneaded and ready for rising.
One recipe makes 12 large buns. If you want smaller rolls
you can certainly divide the dough into smaller pieces and
use two baking sheets or pans.
After shaping and a short rising period, flatten the dough with the
palm of your hand to make a sandwich bun.
CHEESY ONION SANDWICH BUNS
2 tbsp. vegetable or olive oil
1 cup chopped onion
1 garlic clove, minced
In a nonstick skillet, heat oil over medium heat; stir in onion and garlic.
Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Set aside.
1 pkg. dry yeast (1 tbsp.)
½ cup warm water
1 tsp. sugar
Dissolve yeast and sugar in warm water.
3/4 cup warm milk
¼ cup butter or margarine, softened
1 egg, beaten
3 tbsp. sugar
1½ tsp. salt
½ cup whole wheat flour
2½ to 3 cups all-purpose flour
1 cup shredded cheddar cheese
In a large mixing bowl, combine yeast, milk, butter, egg, sugar
and salt. Add whole wheat flour and 1 cup all-purpose flour; beat until
smooth. Mix in onions, cheese and enough remaining flour to form soft
dough. Turn dough onto a lightly floured surface; knead until smooth
and elastic. Place into a lightly oiled bowl; turning once to oil surface.
Cover, let rise in warm place until doubled, about 1 hour.
Divide dough into 12 equal pieces; form each piece into a smooth ball.
Place on greased or parchment-lined baking sheet.
Flatten firmly with the palm of your hand 10 minutes after forming.
Cover and let rise until almost doubled, about 45 minutes.
Bake in preheated 350° oven for 15 to 16 minutes or
until lightly browned.
Yield: 12 large sandwich buns