HOMEMADE ONION ROLLS

Onion Rolls
1 cup milk
1 cup water
2 tablespoons melted butter
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour (have extra on hand just in case dough is sticky)
1 (.25 ounce) envelope active dry yeast
1/4 cup chopped onion
1 egg yolk
1 tablespoon water

Combine the milk, 1 cup of water, butter, sugar and salt in a bowl or measuring cup. Microwave for 1 1/2 minutes.

In the bowl of your kitchenaid, stir together the flour and yeast. Pour in wet ingredients and mix with dough hook until dough starts to pull together. Continue to mix with dough hook for 8-10 minutes. If dough looks sticky, add 2 tablespoons flour at a time until it begins to form a nice ball of dough. (If you don't have a kitchenaid, you can do it by hand). Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.

Punch dough down and divide into 12 separate peices. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Divide the chopped onions over the tops of the rolls. Flatten each ball with the palm of your hand until it is 3 to 4 inches wide. Set rolls aside until they double in size, about 20 minutes.

Combine egg yolk and 1 tablespoon water and brush over tops of rolls. Bake at 400 degrees for 15-20 minutes.