Yeast bread always smells so good baking. These onion buns don’t take a lot of kneading – only if you need to punch something to feel better. The secret to success is to have all the ingredients warm – not too hot and not too cold – just right.
- 3 tablespoons olive oil
- 3 medium onions, finely chopped
- 1/4 cup sugar
- 2 packages active dry yeast (.25 ounce)
- 2 large eggs
- 6 tablespoons (3/4/ stick) melted butter
- 6 cups all-purpose flour
Finely chop three medium onions and cook in olive oil until translucent – about 15 minutes. While the onions are cooling down, mix 2 packages of yeast with 2 cups of warm water and let sit for five minutes. Mix separately: a tablespoon of sugar, 2 beaten eggs, and 4 tablespoons melted butter. Pour mixture into the proofed yeast and add three-quarters of the cooked onions. Add about 6 cups of flour and mix until a sticky dough forms. Brush the top of the dough with a little olive oil and cover with plastic wrap for about an hour to rise.
With well-floured hands, tear off pieces of dough and form into balls. Place on well-greased 9×12 pan. Tops buns with remaining onions and let rise again for about 45 minutes – loosely covered with plastic wrap.
Remove plastic when buns rise again and bake at 400 degrees for about 20 minutes. Serve warm.