Onion Rolls made from Fresh Milled Flour (whole wheat)

Fresh Milled Flour tastes better and adds fiber and nutrients not found in All Purpose flour.

Onion Rolls made with Fresh Milled Hard White Wheat

1 cup warm water
1 teaspoon honey/sugar
2 1/2 teaspoons yeast
**Proof 5 minutes to activate yeast

1 egg
1 cup milk/buttermilk
1/4 cup honey/sugar
1/4 cup soft butter
**Mix

4 - 4 1/2 cups whole wheat flour (I used hard white wheat)

**Only add 3 cups of the wheat, mix, cover and let wheat hydrate for 20 minutes) This will soften the wheat bran

3-4 Tablespoons vital wheat gluten (optional)

**Mix and slowly add the rest of the wheat flour. Add flour two tablespoons of flour at a time and allow it to mix into the dough completely before adding more flour

2 Tablespoons onion flakes

**Knead 10 minutes
**Once dough is stretchy and has enough flour added, cover and let rise one hour

Onion Mixture for filling:
chop one onion, add 1/4 cup butter and cook over medium heat until the onion is soft. Add 1 Tablespoon onion flakes, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon poppy seeds, and 1/2 teaspoon sesame seeds.

**Let mixture cool down before using

**Once dough has risen for one hour stretch it out into a large rectangle. Top with onion mixture, spread the mixture out all the way to the edges.
Fold in thirds and cut into 16 equal pieces. Place each roll on a baking sheet and press down to stretch the rolls out to a larger size. Cover and let rise 45-60 minutes

**Preheat the oven to 350ºF
**Egg wash each roll and top with poppy seeds and sesame seeds.
**Bake at 350ºF 30 minutes