They are quick to make in the food processor. I let them rise right in the processor; why clean two bowls? You can also make them using any method you usually use to make yeast dough.
I use INSTANT yeast or rapid rise yeast – like SAF or Fleishman’s instant yeast. If you use active dry yeast, the rising times will be longer.
Onion Poppy Seed Hamburger Buns
1 medium onion -- chopped (6 oz)
16 Ounces Bread Flour (3 -3 1/2 cups)
2 1/8 teaspoons instant yeast (1 package)
2 tablespoons Instant Dry Milk
1 teaspoon sugar
1 1/4 teaspoons salt
1 large egg
3/4 Cup Water -- warm (120-125°) May need less
Makes 1 dozen
• Chop the onions in the food processor with the steel blade. (Don’t wipe it out, you will still need it).
• In a 10-inch skillet, gently cook onion in butter or oil until soft but not brown, about 8 minutes. Do not cover so any extra water evaporates. Add poppy seeds and cool to lukewarm.
• Fit food processor with dough blade. Weigh flour right in processor bowl, put on the machine and add the yeast, dry milk, sugar, and salt.
• Add onion mixture to dry ingredients in food processor with egg. Cover and start processor, add water slowly, until dough starts to form a ball (depends on how "wet" the onion was) and process 1 minute.
• Let rest 10 minutes in warm place in processor bowl, covered. Shape into 12 hamburger buns, about 2 1/2 oz each, let rest a few minutes and flatten again, then let rise 30 minutes or until doubled. Place on a parchment lined ½ sheet or 2 greased cookie sheets.
• Preheat oven to 375°. Bake until golden brown, about 20-22 minutes. Remove from pan immediately and cool on wire rack.
April 2014: Cost about $1.26 cents per dozen if using purchased onions - 11¢ per bun. (Compare to purchased buns - these cost 80¢ for 8 buns)
Per Serving: 187 Calories; 5g Fat (24.3% calories from fat); 6g Protein; 29g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 275mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.