-WALDINE : -WALDINE VAN GEFFEN
0: From The Bread Book by Lena Sturges
1: Dissolve yeast in water
2: Heat milk until almost simmering
3: Into large bowl measure sugar, mustard, salt, pepper, 2 Tbsp instant minced onion and shortening
4: Stir in milk until sugar dissolves and shortening melts
5: Cool to lukewarm
6: Stir in about 2 cups flour and beat until smooth
7: Beat in yeast
8: Stir in enough additional flour to make a moderately stiff dough
9: Onto lightly floured surface, turn out dough and kenad until smooth and satiny, 5 to 8 minutes
10: Shape into ball and place in lightly greased bowl, turning to grease all sides
11: Cover and let rise in warm place until doubled, about 1 1/2 hours
12: Punch down
13: Divide dough into 2 equal portions; shape into balls
14: Let rest 10 minutes
15: Meanwhile, grease two large baking sheets
16: Roll or pat each half of dough into a 9-inch square
17: Using sharp knife, cut each into 9 squares
18: Tuck corners under to form buns
19: Place on baking sheet and flatten with palm of hand
20: Let rise in warm place until doubled, about 30 minutes
21: Combine 2 Tbsp instant minced onion and 1/4 cup water; allow to stand 5 minutes
22: Just before baking, sprinkle buns with onion and poppy seeds, 25 to 30 minutes or until golden brown
23: Yield: 18 sandwich buns
24: From Gemini's MASSIVE MealMaster collection at www
25: synapse
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