Fabulous Tried and True Onion Dinner Rolls.  Makes  20 large rolls

2 tbsp Butter 30 mL
1-1/2 cups finely minced onion 375 mL
1/4 cup Lukewarm water 50 mL
1 tsp Sugar 5 mL
1 envelope Active Dry yeast 1 envelope
10 oz can Onion soup 284 mL
2 tbsp Cooking oil 25 mL
1 tsp Salt 5 mL
5-1/2 - 6 cups All-purpose flour 1.4 - 1.5 L
1 Egg white 1
1 tsp Water 5 mL

Heat butter in skillet. Add onion and cook gently, stirring, 3 minutes. Take out 1/2 and set aside for tops of buns.

Measure 1/4 cup lukewarm water into large mixing bowl. Add sugar and stir to dissolve. Sprinkle yeast over and let stand 10 minutes. Stir well.

Combine can of onion soup and enough cold water to make 2 cups [500 mL] liquid. Heat to lukewarm. Add to yeast mixture along with rest of cooked minced onion, oil, salt and half the flour. Beat well with a spoon.

Stir in enough of the remaining flour to make a firm dough that is easy to handle. Turn out on floured board and knead firmly until smooth and small bubbles appear under the surface, about 5 minutes.

Round up and put in a greased bowl. Cover with a damp cloth and let rise in a warm place until double in bulk, about 1 hour. Punch down and let rise again until nearly double, about 45 minutes

Punch down again and shape into 20 round buns. Put buns close together in a well-greased 13x9-1/2-inch [23 x 33 cm] pan (use a glass pan if you have one) Cut a cross in the top of each bun (about 1/2 inch [1 cm] deep)with kitchen shears. Beat egg white and 1 tsp [5 mL] water together lightly with a fork and brush over top of buns. Spoon some of the remaining 1/2 cup [125 mL] cooked onion on top of each bun. Let rise until very light, about 1 hour

Bake in preheated 375F [190C] oven for 25 to 30 minutes or until they are well browned and sound hollow when tapped on top. Serve warm.

Makes 20 large buns.

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