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| 1 Packung | Active Dry Yeast; (1/4 Oz) |
| 1/4 Tasse | Warm Water; (110-115 Deg F) |
| 2 Tasse | Milk; Warm |
| 3 Esslöffel | onion dried, minced |
| 3 Esslöffel | mustard prepared |
| 2 Esslöffel | vegetable oil |
| 2 Esslöffel | sugar |
| 1 1/2 Teelöffel | salt |
| 6 Tasse | All-Purpose Flour; To 6 1/2 C |
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In a mixing bowl, dissolve yeast in water. Add milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining four to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into 24 pieces. Flatten each piece into a 3-in. Circle. Place 1 inch apart on greased baking sheets. Cover and let rise until doubles, about 45 minutes. Bake at 350F for 20-25 minutes or until golden brown. Cool on wire racks.
Taste of Home - Melodie Shumaker
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