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Topic: Onion Buns  (Read 1137 times)
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« on: June 19, 2010 08:16:26 AM »

This week I made whole wheat Onion Buns!  I followed the general recipe for Sunset Bread's Onion Boards, but I use a real sauteed onion and mix it in after most of the flour

I use a two day process, mixed the ingredients the first day (lots and lots of time in the KitchenAide mixer, really worked up the gluten).  I put it in the fridge overnight, punched it down, reshaped it, and put it back in the bowl and literally left it on the counter while I went to work.  When I got home I shaped the buns (round and mushed flat), let them rest while I got dinner, then popped them in the oven. 

I love baking stones, this one isn't my favorite, but it still works great.  Oh, I topped them with an egg wash and some coarse salt.

Here they are all finished.  Absolutely yummy for sandwiches or as hamburger buns.  They're soft and chewy with a oniony-wheaty flavor.  Seriously, this is my new favorite bread!

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« Reply #1 on: June 19, 2010 09:27:38 AM »

Oooo, those buns with some French onion soup and Gruyere....Nom Nom! Cheesy
« Reply #2 on: June 19, 2010 09:12:04 PM »

Those look gorgeous!  I've been wanting to try onion bread/rolls, I'm glad to know it will work (and be delicious) with real sauteed onions, since that was a substitution I was thinking of making.

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