I developed this recipe three days ago, and only made a small batch just in case we didn't like them. Well, all the buns got gobbled up, and I made another batch this afternoon! They go especially well with soup. I think they are becoming a new favorite at our house.
1 tablespoon yeast
1 cup warm milk (110*)
1 teaspoon vegetable oil
1/4 cup very finely chopped onion (or to taste)
3/4 teaspoon salt
3/4 teaspoon garlic powder (or to taste)
1/2 cup whole wheat flour or grahm flour
about 2 1/2 cup unbleached all-purpose flour
1 beaten egg
In a 4-quart mixing bowl, dissolve the yeast in the milk. Add the remaining ingredients, mixing the salt with the flour, and work them into a dough.
Turn the dough out onto a lightly floured surface and knead it for 5 minutes, until the dough is smooth, elastic, and somewhat glossy.
Return the dough to the mixing bowl and cover it with a towel. Let the dough rise in a warm place for 45 minutes or until doubled in bulk.
Divide the dough into 12 equal size pieces and shape each into a round ball. Flatten slightly. Set the rolls on a lightly greased cookie sheet. Cover with a towel and let them rise again for about 30 minutes.
With a very sharp knife or a razor blade score an X in the top of each bun. Brush the buns with the egg, and sprinkle with poppy seeds.
Bake in a preheated oven for about 10 minutes or until golden brown. Remove the buns from the baking sheet at once and allow them to cool on a wire rack.