Melt butter, add onion and cook over medium heat until soft, but not browned.
Add yeast and sugar to hot water and let sit until foamy about 10 minutes.
In a food processor, combine 3 cups flour, 1 egg, milk powder, salt and all but
1/4 cup of the sauteed onion.
With the processor running, pour yeast mixture through the feed tube and mix
until dough is uniformly moist and cleans sides of work bowl, about 40 seconds.
( if dough is too sticky add more flour 1 teaspoon at a time, until mixed in).
Transfer dough to greased bowl, cover with plastic wrap, let double in size -
about 1 hour.
Grease a baking sheet and set aside.
Punch down dough and turn onto lightly floured surface and divide into 10 pieces.
Shape each piece into a ball, then flatten to a circle about 3/4-inch thick.
Arrange 1 1/2 to 2 inches apart on prepared baking sheet.
Mix 1 egg with 1/2 teaspoon salt. Brush rolls with glaze.
Gently press 1 teaspoon of reserved onion
onto tops of each roll. Cover loosely with oiled plastic wrap. Let stand until almost
doubled in size about 45 minutes.
Bake rolls on center rack about 20 minutes or until golden.
Transfer to wire rack to cool.
Posted by BettyBoop50 at Recipe Goldmine May 1, 2001.