Onion Garlic Rolls
To make these without the bread machine the recipe is the same except you knead the dough til it is elastic, put it in a greased bowl and let it rise in a warm oven covered for approximately an hour. After that point everything is exactly the same.
Dough
1/4 cup butter
3/4 minced onion
1 tablespoon minced garlic
3/4 cup water
1 egg
3 cups flour
1 teaspoon salt
1 1/2 teaspoons sugar
2 Tablespoons nonfat dry milk powder
1 1/2 teaspoons yeast
topping
1 egg
1/2 teaspoon salt
reserved onion mixture
Melt butter and add onion and garlic, saute about 10 mins until just barely starts to brown. Allow to cool slightly and set aside about 1/4 cup of the mixture for topping. Put the remaining onion mixture and dough ingredients into bread pan, select dough setting and start your bread machine.
When dough cycle is done, remove your dough and turn it out onto a floured surface. Roll and stretch the dough into a rope about a foot long. With a knife cut the dough into 10-12 pieces.
Grease a large cookie sheet. Roll each piece of dough into a ball then flatten it slightly on your cookie sheet.
In a small bowl mix together one egg and 1/2 teaspoon salt then brush this mixture over each of the rolls. Take your reserved onion mixture and put approx one teaspoon of mixture on each roll and spread it out. Let your rolls rise again in a warm oven for 30-45 mins until doubled. (I turn the oven on for a couple of mins while I am topping the rolls then turn it off)
When rolls have risen again, remove them from the oven and preheat the oven to 375 degrees. Bake 20 mins until rolls are golden and onion mixture is browned but not burnt.
These rolls taste good plain right out of the oven but make great rolls for making sandwiches on. David grills chicken breasts to put on them most of the time.
