Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)2 cups warm 2% milk (110° to 115°)3 tablespoons dried minced onion3 tablespoons prepared mustard2 tablespoons canola oil2 tablespoons sugar1-1/2 teaspoons salt6 to 6-1/2 cups all-purpose flourOptional: Beaten egg, poppy seeds and additional dried minced onion
Preparation
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, 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. If desired, brush with beaten egg and sprinkle with poppy seeds or dried minced onion.
Bake at 350° until golden brown, 20-25 minutes. Cool on wire racks.
