Onion Rolls

1 1/2 cups
lukewarm water (105: to 115:F)
1 package Fleischmann's. Active Dry Yeast
1/2 cup lukewarm milk (105: to 115:F)
3 Tbsp butter or margarine, softened
2 Tbsp sugar
2 Tbsp instant (dried) minced onion
1 1/2 tsp salt
5 cups all-purpose flour (5 to 5 1/2 cups) Cornmeal
1 egg white, slightly beaten
1 Tbsp cold water Instant (dried) minced onion

Combine lukewarm water and yeast in large, warm bowl; stir to dissolve
yeast. Add lukewarm milk, butter, sugar, 2 tablespoons onion and salt;
stir until blended. Stir in enough remaining flour to make dough that
comes away from side of bowl and forms a ball. Knead on lightly floured
surface until smooth and elastic, about 4 to 6 minutes. Place in greased
bowl, turning to grease top. Cover; let rise in warm, draft-free place
until doubled in size, about 40 to 60 minutes.

Punch dough down; divide into 14 equal pieces. Turn dough out onto lightly
floured surface; shape dough into smooth balls. Grease two large baking
sheets; sprinkle with cornmeal. Place balls, 3 inches apart, on prepared
baking sheets. Cover; let rise in warm, draft-free place until doubled in
size, about 40 to 60 minutes. Combine egg white and cold water; brush on
rolls. Sprinkle with onion. Bake at 400:F for 20 to 25 minutes or until
done. Remove from baking sheets and cool on wire racks. Servings: 14


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