Onion Rolls
From:	France, Montreal, Quebec, Canada
Comments:	Serve these rolls as mini-sandwiches. Preparation time + rising time: 40 minutes Baking time: 20 minutes This dough can also be baked into a 5 x 7-inch [13 x 18-cm] bread loaf pan.
Servings:	12
Ingredients	Preparation
2 teaspoons [10 mL] olive oil 2 cups [500 mL] finely minced onion 3 cups [420 g] all-purpose flour 1 tablespoon [15 g] sugar 1 [1/4-ounce / 7-g] package active dry yeast 1/2 teaspoon [2.5 mL] salt 2/3 cup [160 mL] milk 1 teaspoon [5 g] butter 1 egg white, lightly beaten 1 teaspoon [5 mL] water Non-stick cooking spray	Spray a cookie sheet with cooking spray. Into a frypan, heat olive oil over medium heat. Add minced onion; cook, stirring, until soft, for approximately 5 minutes. Into a large bowl, mix together 3/4 cup [105 g] flour, sugar, yeast and salt. Into a small saucepan, over medium heat, heat together milk and butter, until just boiling. Pour milk/butter mixture over dry ingredients. Beat at medium speed of an electric mixer, until all ingredients are mixed together. At high speed of the electric mixer, mix in 3/4 cup [105 g] flour. Using a spoon, mix in cooked onions and enough flour to get a soft dough. Onto a floured surface, knead dough until smooth and elastic, for approximately 8 minutes, adding flour as needed. Leave to rest for 10 minutes. Divide dough into 12 equal parts. Shape each part into a 9-inch [23-cm] long rope; then shape into loose knots. Arrange rolls onto a baking sheet. Cover with a damp cloth; leave until double in bulk, into a warm environment, for about 50 minutes. Preheat oven to 350°F [180°C]. Into a small bowl, mix together lightly beaten egg white and water; brush rolls with mixture, being careful not to let any of the mixture fall onto the baking sheet. Bake rolls into preheated oven for 20 minutes, until golden brown.