Monday, January 16, 2012

Winter nesting

I don't know why january just brings out the home body in me.  The cold weather makes me want to bake. I love a full freezer of meat and baked goods which is probally why I love to can.
Any how, These mustard rolls I have been making for around 20 years.  I got the recipe from my grandmother rebecca and tweaked it to my taste and convenience.  Granny used to grow mustard and then grind the herb in the rolls.  I actually like my version better.  These are fantastic on hamburgers any time of year.

Hot mustard onion Rolls

  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water (105 degrees to 115 degrees)
  • 2 cups warm milk (110 to 115 degrees F)
  • 3 tablespoons dried minced onion
  • 3 tablespoons prepared mustard
    (I like the hottest I can find Guldens dark brown mustard is a good one!)
  • 2 tablespoons vegetable oil
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 6 cups all-purpose flour 
  • parmesan cheese for sprinkling
    1. 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 flour 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 12 pieces Flatten each piece into a 3-in. circle. Sprinkle with parmesan cheese .  Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.


  1. I've been adventuring into bread making with all this cold weather - a it's glorious. Cold weather and the smell of rising bread just go together. ~Megan

  2. These sound wicked yummy!! I am going to make them. Oh...and I have some Raye's Winter Garden mustard, seriously good stuff.