I'm an avid bread baker and was thrilled to find this recipe. It makes delectably different rolls that are a hit wherever I take them. The onion and mustard flavors go so well with ham or hamburgers and are special enough to serve alongside an elaborate main dish. -Melodie Shumaker, Elizabethtown, Pennsylvania
Recommended: 30 German Beer Garden Copycat Recipes
VERIFIED BY Taste of Home Test Kitchen
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 cups warm 2% milk (110° to 115°)
- 3 tablespoons dried minced onion
- 3 tablespoons prepared mustard
- 2 tablespoons canola oil
- 2 tablespoons sugar
- 1-1/2 teaspoons salt
- 6 to 6-1/2 cups all-purpose flour
- In a large bowl, dissolve yeast in water. Add the milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
- Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; divide into 24 pieces. Flatten each piece into a 3-in. circle. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
- Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks. Yield: 2 dozen.
Originally published as Onion Mustard Buns in Taste of Home December/January 1998, p33
Reviews forOnion Mustard Buns
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 31, 2015
"nice texture and color but just not for me."
Reviewed May. 8, 2011
"These are especially good with ham."