Hamburger Buns

Hamburger Buns

1/2 cup warm water (105 to 115 degrees Fahrenheit)

 2 packages active dry yeast

 3/4 cup warm milk (105 to 115 degrees)

 1/4 cup sugar

 3 tablespoons butter or margarine

 1 1/2 tablespoons instant minced onion, optional

 2 teaspoons salt

 4 3/4 to 5 1/4 cups all-purpose flour

 3 eggs (divided use)

 Instant minced onion or poppy seed, optional

Place warm water in large warm bowl. Sprinkle in yeast; stir until

dissolved.

 Add warm milk, sugar, butter, 1 1/2 tablespoons instant minced onion (if desired), salt and 2 cups flour.

 Blend well.

 Stir in 2 eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.

 Place in greased bowl, turning to grease top. Cover; let rise in warm,

draft-free place until doubled in size, about 30 to 45 minutes.

 Punch dough down. Remove dough to lightly floured surface; divide into 8 equal pieces. Form each piece into smooth ball.

 Place on large greased baking sheet. Flatten balls to 4-inch rounds; cover.

 Let rise in warm draft-free place until doubled in size, about 20 to 40 minutes.

 Lightly beat remaining egg and brush it on the rolls. If desired,

sprinkle with instant minced onion or poppy seed.

 Bake at 400 degrees Fahrenheit for 10 to 15 minutes or until done.

Remove buns from baking sheet and cool on wire rack.