Cheese and Onion Buns

 I pinned this recipe from http://www.mennonitegirlscancook.ca
 I wish I had tried it a lot sooner. They turned out so good. I only used half of the dough for the cheese and onion buns. The other half I made hamburger buns out of it. Both ways taste great. I did change the recipe, but only to make it more user friendly for these first time bakers.  

 Yeast Dough

• 2 cups water
• 1/4 cup potato flakes (instant mashed potatoes)
• 2 tablespoons yeast (instant, fast rising)
• 1/2 cup sugar
• 1 tablespoon salt
• 2 eggs beaten
• 1/2 cup butter (or margarine)
• 6 - 6 1/2 cups flour

1. Stir together the water, potato flakes, yeast, and sugar. Let set for 5 minute .
2. Add eggs, softened butter, and yeast mixed with 3 cups flour.  ( stir the tablespoon of salt into flour before adding )
3. Beat with stand mixer on high speed.  You can also knead by hand.
4. Add remaining flour 1/2 cup at a time until a soft but knead-able dough is formed. 
5. Knead well. 
6. Place in a greased bowl.
7. Cover and let rise until doubled in bulk. (About an hour in a warm place.)

Filling:

• 2 tablespoons butter, melted
• 3 cups Cheddar cheese, shredded
• 1 medium onion, thinly sliced
• 2 tablespoons poppy seeds
• 1 egg, beaten (for egg wash)
• 1/2 cup mayonnaise

 Directions:

1. Punch down dough, and divide in half.
2. Roll each half out to form a 16 x 12 inch rectangle.
3. Brush each piece with half the melted butter; sprinkle each rectangle with half the cheese and poppy seeds.
4. Beat egg, and brush lightly over long edges.
5. Starting at one long side, roll up tightly, pinching seam to seal.
6. Cut thick slices (about 1 1/2") and place on parchment lined baking sheet about 2 inches apart. 
7. Press buns to flatten to about 3/4" thick.
8. Cover and let rise in warm place until doubled in size (about 1 hour).
9. Brush lightly with beaten egg.
10. Top each roll with onion slices. 
11. Add a dollop of mayonnaise on top of each bun (about 1 teaspoon). Spread on top of buns with knife. ( I used a little less.
12. Bake at 350°F for about 25 minutes or until golden brown.
13. Cool on racks.

Yield: 20 large cheesy onion rolls.

*Here's what I love about this dough.  It is a wonderful refrigerator dough...and keeps well for several days in the fridge in a sealed container.