Onion Rolls

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Onion Rolls

2 cubes beef bouillon

2 cubes compressed yeast 0.6oz (or 2 pkgs of active dry yeast)

1 chopped onion

1 c oil

1 c warm milk (100 °F)

4 eggs

1 tsp ground pepper

1 tsp salt

1 tbs granulated sugar

7 c all-purpose flour

Mix all the ingredients, except the flour, in a blender for 5 minutes. Pour the liquid in a large bowl and combine the flour.Mix well and knead until smooth. Roll dough into 2-inch balls, place on greased baking sheets. Brush beaten eggs on top of rolls.Let rolls rise in warm place for 2 hours before baking. BAKE: at 350°F for 30 minutes or until done.

Recipe featured in Bread Daily on 10/19/01.


	\| home \| back to Recipes \| Onion Rolls 2 cubes beef bouillon 2 cubes compressed yeast 0.6oz (or 2 pkgs of active dry yeast) 1 chopped onion 1 c oil 1 c warm milk (100 °F) 4 eggs 1 tsp ground pepper 1 tsp salt 1 tbs granulated sugar 7 c all-purpose flour Mix all the ingredients, except the flour, in a blender for 5 minutes. Pour the liquid in a large bowl and combine the flour.Mix well and knead until smooth. Roll dough into 2-inch balls, place on greased baking sheets. Brush beaten eggs on top of rolls.Let rolls rise in warm place for 2 hours before baking. BAKE: at 350°F for 30 minutes or until done. Recipe featured in Bread Daily on 10/19/01.