MUSTARD ONION SANDWICH BUNS

"Substantial bun with tender "crumb" complements almost any grilled sandwich item. Big flavor: whole wheat goodness and tangy seasonings baked into and onto the bun. Dijon-style mustard and onion flavors are prominent."

3 to 3 1/2 cups all-purpose flour
2 cups whole wheat flour
2 envelopes Fleischmann's RapidRise Yeast
1 tablespoon instant minced onion
2 teaspoons salt
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine
1/4 cup honey
2 tablespoons Dijon-style mustard
2 large eggs
FOR THE EGG GLAZE:
1 egg
1 tablespoon water
Instant minced onion (for the tops)

In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, 1 tablespoon onion, and salt. Heat milk, water, butter, honey, and mustard until very warm (120 to 130 degrees F). 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.

WHEN READY TO BAKE:
Preheat oven to 400 degrees F.

To make the Egg Glaze, in a small bowl, combine egg and water. Stir to blend. Brush tops of buns with Egg Glaze; sprinkle with onion.

Bake at 400 degrees F for 15 minutes or until done. Remove from sheet; cool on wire rack.

Makes 12 buns
Source: Fleischmann's