Everything Onion Buns

Everything Onion Buns
Print Recipe
Aromatic with a flavourful crunchy topping and a soft interior studded with onions.
    Servings
    12 buns
    Servings
    12 buns
    Everything Onion Buns
    Print Recipe
    Aromatic with a flavourful crunchy topping and a soft interior studded with onions.
      Servings
      12 buns
      Servings
      12 buns
      Ingredients
      Everything Topping
      Sautéed Onions
      Buns
      Servings: buns
      Instructions
      Everything Topping
      1. Combine all ingredients in a small bowl and set aside.
      Sautéed Onions
      1. In a medium sauté pan over medium heat melt butter. When butter is hot add onions and salt, sauté until softened and slightly caramelized, about 12 minutes. Remove from heat and set aside, allow to cool to room temperature.
      Buns
      1. In the bowl of a stand mixer stir together water, sugar and yeast. Allow to sit for 10 minutes until foamy. To the yeast mixture add sautéed onion, 1 egg, butter, salt and 2 cups of bread flour. Stir to thoroughly combine. Set mixing bowl on stand mixer fitted with dough hook and knead mixture at low speed adding flour a 1/4 cup at a time. Allow all flour to be absorbed before adding more. Knead until dough pulls away from the sides and bottom of bowl, approximately 8-10 minutes.
      2. Coat a large bowl with oil or non stick spray. Form dough into a ball and place in greased bowl. Cover and allow to rise in a warm and draft free area until doubled in size, approximately 1 hour.
      3. Remove dough and knead 2-3 times to deflate and remove any air. Divide dough into 12 equal portions. They should be approximately 88 grams each. Roll buns into desired shape. I used a kaiser knot so the topping had more crevices to adhere to, however a simple round roll will also work. Place shaped buns onto a parchment lined 18"x13" baking sheet and cover with greased plastic wrap or damp kitchen towel. Allow to rise in a warm draft free area until they have doubled in size, approximately 45-60 minutes.
      4. Preheat oven to 400℉. Whith a fork whisk egg with 1 Tbsp of water. Brush egg wash over the entire top of the buns and sprinkle generously with the Everything Topping mixture. Bake for approximately 23-25 minutes until golden brown and the internal temperature has reached 200℉. Remove from oven and slide buns onto a cooling rack and allow to cool.
      Recipe Notes

      85℉ is optimal for proofing if your oven has a proof setting or the ability to be set that low.

      Recipe Source:  Compelled To Cook

      Shredded Wheat Bread

      Shredded Wheat Bread
      Print Recipe
      A tender yeast bread great for sandwiches.
        Servings Prep Time
        1 loaf 20 minutes
        Cook Time Passive Time
        35 minutes 2 hours
        Servings Prep Time
        1 loaf 20 minutes
        Cook Time Passive Time
        35 minutes 2 hours
        Shredded Wheat Bread
        Print Recipe
        A tender yeast bread great for sandwiches.
          Servings Prep Time
          1 loaf 20 minutes
          Cook Time Passive Time
          35 minutes 2 hours
          Servings Prep Time
          1 loaf 20 minutes
          Cook Time Passive Time
          35 minutes 2 hours
          Ingredients
          Servings: loaf
          Instructions
          1. Crumple shredded wheat biscuits in a medium size bowl, add molasses and boiling water. Allow mixture to soften and cool to 100°F-110°F.
          2. In a stand mixer bowl combine 1/2 cup water at 100°F-110°F and the yeast, stir gently and allow to ferment for 10 minutes or until foamy.
          3. When the yeast mixture is ready add to it the softened shredded wheat biscuits, salt, butter and 1 cup of flour. Stir with a wooded spoon until well combined. Attach dough hook and gradually add remaining flour in 1/4 cup increments until the dough is smooth and supple and pulls away from the sides of the bowl, about 7-8 minutes.
          4. Place dough into a greased bowl, cover and allow to rise in a warm (85°F) draft free area until double in size, approximately 1- 1 1/2 hours.
          5. Gently deflate dough and press into a 12 ̋x9 ̋ rectangle. Roll up rectangle into loaf shape starting at narrow end.
          6. Place into a greased 9 ̋x5 ̋x3 ̋ loaf pan. Cover and allow to rise until dough is 1 ̋ above the rim of the pan, approximately 45 minutes. Make 3 slashes across the top of the loaf.
          7. Place loaf into a preheated 400°F oven and bake for 35-40 minutes or until it registers 190°F-200°F.
          8. Remove from oven and turn out onto a wire rack to cool completely before slicing. Enjoy!