Onion Rolls

Make the pullman loaf bread recipe.

Saute the onion in the butter.

Finely mince the onion.

When translucent, add the caraway seed and allow to cool to room temperature. You do not want the butter to set up, so you can keep warm over a pilot if you have one.

Scale the dough into .15# (2.5 oz.) balls. Allow to rise for about an hour or till doubled.

Flatten out the balls one at a time, using your fingers.

Pick up the disc of dough, and flatten more between your fingers, turning the dough as you go...

Continue till the dough is about .25 inch thick all around.

Lay the disc on your bench, and spread a tablespoon of the onion mixture on top.

Fold the bottom half of the disc up onto the top half, making a half moon.

Fold one corner onto the other corner making a wedge.

Press the dough into a greased muffin pan, pressing the point down in, and leaving the folds on top.

Repeat with all the dough.

Spray the roll tops with water and sprinkle with more caraway if desired. Bake at 350 till golden brown on top. Turn out onto a rack to cool.