bakekrazy

1 package of instant yeast
1 cup milk
1 tablespoon butter
1/4 cup warm water (100 degrees)
1/2 cup chopped diced medium onion
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery salt
1/4 teaspoon poultry seasoning
3 1/4 cups all purpose flour

In a saucepan cook the diced inions with a little water until soft, then set aside. Dissolve the yeast in the 1/4 cup of warm water, set side. In the saucepan scald the milk and add in the butter, sugar and salt, whisk well then allow the milk to cool to room temperature.
In a stand mixer at low speed add the flour, celery salt, the yeast mixture and milk mixture until incorporated. Once mixed remove the dough from the bowl and place on a lightly floured surface and add all but 1/8 cup of the onion to the dough. Knead the dough for approximately 10 minutes until a smooth dough is achieved. (if the dough appears to sticky add a little more flour) Form the dough into a ball and spray a medium bowl with vegetable spray add the dough flipping to coat both sides. Cover the bowl and place in a warm area until double in size (approximately 1 hour). Punch the dough down and separate into 12 equal parts, roll into a ball and place onto a greased sheet pan. Flatten slightly and sprinkle each dough with the remaining diced inions. Cover the sheet pan with a kitchen towel and allow the dough to rise once again almost double in size. Pre-heat your oven to 400 degrees. Bake in the center rack of your oven for 18 – 20 minutes until the tops are golden brown. Remove from the oven and brush with butter while they are still hot. Place onto a cooling rack.

Enjoy
Chef Brian Klauss