Mustard Onion Sandwich Buns Recipes

Steps:

• Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
• When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.

Steps:

• In a small bowl, combine the butter, onion, mustard and poppy seeds; spread about 2 tablespoons on each bun. Layer with ham and cheese; replace tops. Wrap each sandwich in foil. , Bake at 350° for 6-10 minutes or until cheese is melted. Freeze option: Freeze unbaked sandwiches up to 2 months. To use, preheat oven to 350°. Bake 30-35 minutes or until cheese is melted.

Steps:

• Crumble the ground beef and onion into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into 24 pieces. Flatten each piece into a 3-in. circle. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. If desired, brush with beaten egg and sprinkle with poppy seeds or dried minced onion. , Bake at 350° until golden brown, 20-25 minutes. Cool on wire racks.

Steps:

• For the Dijon herb egg salad: Fill a large stockpot three-quarters full of water. Bring to a boil over high heat, then reduce to a simmer. Use a slotted spoon to gently place the eggs in the water, then simmer for 9 minutes.
• Prepare an ice bath. Remove the eggs to the ice bath to cool for 10 minutes. Gently peel the eggs while they are still submerged in the ice bath. Discard the shells and rinse the eggs with cold water to ensure no shell remnants are stuck to the outside.
• In a small bowl, mix together the mayonnaise and Dijon mustard until combined.
• Coarsely chop the hard-boiled eggs to your liking and put them in a large bowl. Add the mayonnaise mixture, tarragon, dill, chives, celery and 2 teaspoons pepper and gently mix to combine. Add a pinch of salt if needed and mix again. Transfer the egg salad to a decorative serving bowl. Mix together additional chopped tarragon, dill and chives in a small bowl.
• For the sandwich board: Using a serrated knife, cut halfway through one baguette horizontally, leaving one side intact. Lay the baguette flat and cut it into 4 to 6 equal sandwich portions. Slice the remaining baguette diagonally into 1/4-inch-thick slices.
• In a small bowl, combine the honey with 1/4 cup of the Dijon mustard and mix until combined. Transfer to a small serving bowl. Pour the rest of the Dijon mustard into a decorative small bowl.
• Place the bowl of plain Dijon mustard on a large cutting board or platter with a few knives for spreading. On one side of the board, arrange the ham, Brie and pear slices. Put the caramelized onions in a small bowl next to the ham. Place the honey Dijon mustard next to the ham and Brie. Stack the baguette sandwich portions nearby.
• Place the Dijon herb egg salad on the opposite side of the board from the ham and Brie with a serving spoon. Arrange the smoked salmon, radish slices, tomato slices, cucumber slices, mixed herbs and sliced baguette next to the egg salad bowl.

Steps:

• Position racks in top and bottom thirds of the oven and heat oven to 400 degrees.
• Melt 1 tablespoon butter in a large skillet over medium heat and cook onion, stirring occasionally, until translucent, 8 to 10 minutes.
• As the onion cooks, split each flat of rolls in half, running a bread knife parallel to the counter as you slice the still-connected rolls. Once the onion has finished cooking, remove from heat and set aside. Place two sheet pans in the oven, one on each rack, to heat while assembling the rolls.
• In a large mixing bowl, combine mustard, poppy seeds and Worcestershire sauce. Add the remaining cup of butter and warm onion. Stir in cheese and ham until evenly combined.
• On a sheet of aluminum foil large enough to completely encase a flat of rolls, place one flat, and open like a book. Spread about a quarter of the ham mixture in an even layer over the bottom half of the rolls to the edges. Close the book, so to speak, laying the still-connected roll top over the ham-covered base. Wrap the rolls tightly with the foil, crimping the edges of the foil to enclose them. Repeat with the three other flats of party rolls.
• Divide the four packets between the two heated sheet pans. Bake until the cheese melts and rolls get toasty, 10 to 12 minutes. Unwrap and serve the flats on platters, encouraging diners to pull a bun from its brethren.

Steps:

• Slice the onion thinly and separate into rings. Core the apple and slice thinly. Mix mustard and oregano together. Prick sausages in several places with a fork.
• In a medium bowl toss the onions, apple, and olive oil. Fold a 36x18" sheet of heavy foil in half. Place onion/apple mixture on the foil. Fold edges together and crimp to seal.
• Heat the grill to medium heat (direct). Place foil packet on grill; close and grill for 10 minutes.
• Add sausages to the grill rack (leave the foil packet on). Brush with mustard mix. Grill 16-18 minutes, until no longer pink, turning occasionally and brushing with mustard mix.
• Serve sausages in the buns, topped with the onion/apple mixture.

Steps:

• Mix mustard and mayonnaise in small bowl to blend. Spread mustard mixture over both cut sides of ciabatta rolls. Place 1 slice roast beef atop mustard mixture on bottom side of each roll; sprinkle with sea salt and ground black pepper. Top each with 1 tablespoon cranberry sauce, red onion slices, and watercress sprigs. Cover with roll tops and serve.

Steps:

• Spread butter on one slice of bread. Layer with onion slices, and season with salt and pepper. Top with remaining slice of bread. Cut in either halves or quarters, and serve.

Steps:

• Note: 2 packages of yeast can be used instead of the 4 1/2 teaspoons. Also, if it is humid or raining, I somtimes have to add as much as 1 cup additional flour to get the right dough texture.
• In a large bowl, combine 1 cup all-purpose flour, white whole wheat flour, yeast, minced onion, and salt.
• Heat milk, water, butter, honey, and mustard until very warm (120-130 degrees).
• Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed.
• Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape each into smooth ball. Place on greased baking sheet. Flatten balls with hand to about 2-1/2-inch rounds. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Bake in preheated 400 degree oven for 13-15 minutes. Remove from sheet; cool on wire rack. Brush tops with melted butter while still warm.