Onion Rolls

So i was sitting there the other day thinking that I wanted hamburgers. That is about the best use of ground beef I know of. Plain hamburgers are great, fancy dressed up hamburgers are awesome too, but the best hamburger is any kind that you stuff in an onion roll. I had already been to the grocery store for the week and did not want to make another trip for a bag of onion rolls so I made some. Here's how...

6 1/2 C bread flour
1/3 C sugar
3 tsp (t) salt
3 packages active dry yeast
1/2 stick softened butter
2 cups hot tap water
2 Tablespoons onion powder
3 Tablespoons of dehydrated minced onion

Put minced onion in a bowl and cover with HOT water. Let set until the onion is re hydrated and drain.
Put 3 cups of flour, sugar, salt, onion powder, yeast and butter in a bowl. mix well. Make a well in the center and pour water in while stirring. add flour 1/2 cup at a time until it gets to hard to stir with a spoon. Turn onto a floured surface and work the rest of the flour into the dough. Knead for 10 minutes. Place in a greased bowl, spray the top of dough with Pam and cover with plastic wrap. Put in oven and turn to 400 degrees for 1 minute and shut off. Let rise til doubled in bulk. Punch dough and divide into 2.5 ounce portions. Shape dough into balls. Roll the tops of them in the re hydrated minced onion and put on a baking sheet lined with parchment paper about 3" apart. Let rise again til almost doubled in size. Bake in a 390 degree oven for 10-15 minutes. The most important step of this recipe is to enjoy them with gusto!

*If you have a sweet Kitchenaid mixer like I do, I assume that you know how to make dough in it... Use it!
** These rolls are quite dense and large so if you plan on using them for a sandwich I would suggest slicing them twice. Once near the top and once near the bottom. The middle piece can be enjoyed by its self or saved for bread crumbs or croutons