Onion Poppy-Seed Buns

Onion Poppy-Seed Buns

This recipe uses a bread machine DOUGH CYCLE to mix dough. If preparing by hand, knead about 10 minutes by hand or in a mixer with a dough hook.

Makes 8 (Hamburger Bun size) Onion Poppy-Seed Buns - Total Wt 1.5 lbs.

Dough
1 cup (237 g) lukewarm water
1 egg (50 g), beaten
1/4 cup (50 g) white granulated sugar
1 1/4 tsp (7.6 g) table salt
1 1/4 tsp (5 g) onion powder
2 Tbsp (20g) minced dried onion flakes
2 1/4 tsp (7 g) instant yeast

3 1/4 cups (406 g) All-Purpose Flour
2 Tbsp (28.4 g) butter, softened

Topping
2 Tbsp (20 g) minced dried onion flakes, soaked in 3 Tbsp (45 g) of warm water
1/2 tsp (1.5 g) poppy seeds

Instructions

Combine the first 7 ingredients in a measuring cup and mix well.

Add mixed ingredients to a bread machine mixing basket.

Add flour to bread machine.

Add softened butter to top of flour.

Select DOUGH CYCLE on bread machine and press START.

After a few minutes of mixing, adjust the dough by adding a little water or flour until the dough is just slightly tacky. Allow the bread machine to complete its dough kneading cycle.

When kneading ends, allow dough to rise for about an hour in the bread machine until the dough is doubled in size.

While the dough is rising for the first time, combine the Topping onion flakes with warm water and allow the onion flakes to soften. Set aside until needed.

After dough has doubled, remove the dough from the bread machine. The dough should weigh about 800 grams. Divide the dough into 8 equal size pieces (about 100 grams each.)

Shape each piece into a round ball; place the dough ball on a lightly greased baking sheet, flatten to about a 3-inch across disc. Each disc should be a couple inches apart to allow for rising.

Sprinkle the dough discs evenly with the softened onion flakes and press the onions into the dough surface. Sprinkle dough discs evenly with the poppy seeds.

Cover with plastic wrap loosely (or mist with non-stick cooking spray) to prevent dough drying out, and let rise for about an hour, until dough is puffy and doubled in size. Remove plastic wrap before baking.

Bake at 350-F until golden brown and the center of each bun reaches 190-F. About 30-minutes.