1 pkg. Yeast
1/4 c. Water, warm
2 T. Sugar
1 T. Prepared Mustard
4 tsp. M-K Seasoned Salt
1/2 tsp. M-K Granulated Black Pepper
1 T. M-K Granulated Onion
2 T. Oil
2 c. Milk, scalded
6 c. Flour
1 Egg

Dissolve yeast in water. Combine sugar, mustard, M-K Seasoned Salt, M-K Granulated Black Pepper, M-K Granulated Onion and oil in large bowl. Stir in milk. Cool to lukewarm. Add 2 cups flour, beating until smooth. Add yeast and egg. Stir in enough flour to make a soft dough. Knead until smooth (5 to 8 minutes) Place in greased bowl. Cover. Let rise until doubled (about 1 1/2 hours) Punch down. Divide dough into 2 equal parts. Let rest 10 minutes. Pat each portion of dough into a 9 inch square. Cut each square into 9 portions. Tuck corners under to form buns. Flatten with palm of hand. Let rise until doubled (about 30 minutes) Brush rolls with a glaze using 1 beaten egg and 2 T. Water. Bake at 375° for 20 minutes or until golden brown. Makes 18 buns.

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