Mustard Onion Sandwich Buns Recipes

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ONION MUSTARD BUNS



Onion Mustard Buns image

As an avid bread baker, I was thrilled to find this recipe. It makes delectably different rolls that are a hit wherever I take them. The onion and mustard flavors go so well with ham or hamburgers, but the buns are special enough to serve alongside an elaborate main dish. —Melodie Shumaker, Elizabethtown, Pennsylvania

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
3 tablespoons dried minced onion
3 tablespoons prepared mustard
2 tablespoons canola oil
2 tablespoons sugar
1-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
Optional: Beaten egg, poppy seeds and additional dried minced onion

Steps:

  • In a large bowl, dissolve yeast in water. Add the 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, 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 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. If desired, brush with beaten egg and sprinkle with poppy seeds or dried minced onion. , Bake at 350° until golden brown, 20-25 minutes. Cool on wire racks.

Nutrition Facts : Calories 138 calories, Fat 2g fat, Cholesterol 0 cholesterol, Sodium 181mg sodium, Carbohydrate 26g carbohydrate, Fiber 4g protein.

SOFT ONION SANDWICH ROLLS



Soft Onion Sandwich Rolls image

This is it! I've been through many recipes to come up with this one. Great for BBQ beef sandwiches. If you prefer plain rolls, omit onion ingredients.

Provided by claudygirl

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h20m

Yield 8

Number Of Ingredients 13

¾ cup lukewarm milk
5 tablespoons lukewarm water
3 tablespoons butter, softened
1 ½ teaspoons salt
3 tablespoons white sugar
1 teaspoon onion powder
3 tablespoons dried minced onion
¼ cup instant potato flakes
3 cups all-purpose flour
1 (.25 ounce) envelope active dry yeast
1 egg white
1 tablespoon water
¼ cup dried minced onion

Steps:

  • Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
  • When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
  • Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 45.9 g, Cholesterol 13.3 mg, Fat 5.3 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 3.1 g, Sodium 487.1 mg, Sugar 7.2 g

MUSTARD AND BROWN SUGAR BBQ BEEF SANDWICHES



Mustard and Brown Sugar BBQ Beef Sandwiches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h45m

Yield Up to 12 sammies

Number Of Ingredients 21

3 pounds chuck roast
Kosher salt and lots of coarse black pepper
2 tablespoons EVOO, plus some for drizzling
4 cloves garlic, thinly sliced
2 onions, thinly sliced
1 cup ketchup
1 cup cloudy apple cider
1 cup beef stock
About 1/3 cup Worcestershire sauce
About 1/3 cup dark brown sugar, lightly packed
About 1/2 cup grainy Dijon mustard
One (28-ounce) can stewed tomatoes
Crumbled super sharp white Cheddar or Stilton blue cheese
Celery Slaw, recipe follows
12 hamburger or sandwich rolls of choice
1/2 cup fresh parsley tops, coarsely chopped
8 ribs celery with leafy tops, very thinly sliced on an angle
1 large portabella mushroom, halved and gilled, very thinly sliced1 lemon, juiced
Celery salt
EVOO
Freshly ground black pepper

Steps:

  • Bring the meat to room temperature, pat dry and sprinkle liberally with salt and pepper.
  • Heat a large Dutch oven over medium heat with EVOO. Add the garlic and onions, season with salt and pepper and cook to soften, 5 to 7 minutes. Add the ketchup, cider, beef stock, Worcestershire, brown sugar, Dijon and tomatoes. Simmer to begin to thicken and combine, 10 to 12 minutes more. Slide in the beef and cover with sauce. Cover the pot and simmer over low heat (or in a 300 degree F oven) about 3 hours, stirring occasionally on the stovetop.
  • Remove the meat and cut into small pieces or shred. Stir, and allow the sauce to thicken up over medium to medium-high heat. Add the beef back into the sauce and combine.
  • Serve with the cheese crumbles and Celery Slaw on rolls or cool and store for make-ahead meal.
  • Combine the parsley, celery and mushrooms; dress with lemon juice and just enough EVOO to coat, season with celery salt and pepper.

ONION SANDWICH ROLLS



Onion Sandwich Rolls image

These tempting rolls have a mild onion flavor from handy dry soup mix. They are great with Italian meals or as sandwich rolls or hamburger buns. Plus, they freeze well, so you can prepare them ahead and take them out when needed. -Josie-Lynn Belmont, Woodbine, Georgia

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 7

1 envelope onion soup mix
1/2 cup boiling water
1 tablespoon butter
3-1/2 to 4 cups all-purpose flour, divided
2 packages (1/4 ounce each) quick-rise yeast
1 tablespoon sugar
1 cup warm water (120° to 130°)

Steps:

  • In a small bowl, combine soup mix, boiling water and butter; cool to 120°-130°. In a large bowl, combine 1 cup flour, yeast and sugar. Add warm water; beat until smooth. Stir in 1 cup flour. Beat in onion soup mixture and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 portions and shape each into a ball. Place on greased baking sheets; flatten slightly. , Place two large shallow pans on the work surface; fill half full with boiling water. Place baking pans with rolls over water-filled pans. Cover and let rise for 15 minutes. , Bake at 375° for 16-19 minutes or until golden brown. Remove from pans to a wire rack.

Nutrition Facts : Calories 160 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate, Fiber 5g protein.

ONION MUSTARD BUNS



Onion Mustard Buns image

I'm an avid bread baker and was thrilled to find this recipe. It makes delectably different rolls that are a hit wherever I take them. The onion and mustard flavors go so well with ham or hamburgers and are special enough to serve alongside an elaborate main dish. -Melodie Shumaker, Elizabethtown, Pennsylvania

Provided by Allrecipes Member

Time 45m

Yield 24

Number Of Ingredients 9

1 (.25 ounce) package active dry yeast
¼ 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
2 tablespoons vegetable oil
2 tablespoons sugar
1 ½ teaspoons salt
6 cups all-purpose flour

Steps:

  • 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 24 pieces Flatten each piece into a 3-in. circle. 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.

Nutrition Facts : Calories 141.7 calories, Carbohydrate 26.4 g, Cholesterol 1.6 mg, Fat 1.9 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 152.8 mg, Sugar 2.3 g

MUSTARD-GRILLED ITALIAN SAUSAGE SANDWICHES



Mustard-Grilled Italian Sausage Sandwiches image

Make and share this Mustard-Grilled Italian Sausage Sandwiches recipe from Food.com.

Provided by loof751

Categories     Lunch/Snacks

Time 38m

Yield 6 serving(s)

Number Of Ingredients 7

1 medium onion
1 medium red apple
1 tablespoon olive oil
1/3 cup Dijon mustard
1 teaspoon oregano
6 fresh Italian sausages
6 bratwurst sandwich buns

Steps:

  • Slice the onion thinly and separate into rings. Core the apple and slice thinly. Mix mustard and oregano together. Prick sausages in several places with a fork.
  • In a medium bowl toss the onions, apple, and olive oil. Fold a 36x18" sheet of heavy foil in half. Place onion/apple mixture on the foil. Fold edges together and crimp to seal.
  • Heat the grill to medium heat (direct). Place foil packet on grill; close and grill for 10 minutes.
  • Add sausages to the grill rack (leave the foil packet on). Brush with mustard mix. Grill 16-18 minutes, until no longer pink, turning occasionally and brushing with mustard mix.
  • Serve sausages in the buns, topped with the onion/apple mixture.

Nutrition Facts : Calories 457.9, Fat 27.4, SaturatedFat 8.8, Cholesterol 47.3, Sodium 1365.7, Carbohydrate 31.5, Fiber 2.5, Sugar 7.5, Protein 20.8

HAMBURGERS WITH MUSTARD BUTTER



Hamburgers With Mustard Butter image

Molly O'Neill introduced this hamburger to The Times in 1994, a firm patty wrapped around a pat of sharp mustard butter that melts throughout the meat. It is a noble sandwich that elevates a regular burger into the realms of the sublime.

Provided by The New York Times

Categories     lunch, burgers, main course

Time 25m

Yield Four servings

Number Of Ingredients 9

2 tablespoons unsalted butter, softened
2 teaspoons Dijon mustard
2 plum tomatoes, diced
1/2 red onion, diced
1 1/2 pounds ground beef
4 romaine lettuce leaves
4 hamburger buns
1 1/2 teaspoons salt
Freshly ground pepper to taste

Steps:

  • Combine butter and mustard until smooth. Chill until semifirm. Toss together tomatoes and onion.
  • Start a charcoal grill. Divide the beef and mustard butter into 4 four equal portions. Press butter into the center of each piece of beef and form a ball around it. Gently flatten into a patty. Grill to desired doneness.
  • Place a lettuce leaf on the bottom half of each bun and top with a patty. Season the meat with the salt and pepper. Top with the tomato mixture and bun tops. Serve immediately.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 19 grams, Carbohydrate 25 grams, Fat 42 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 17 grams, Sodium 640 milligrams, Sugar 4 grams, TransFat 2 grams

HAM BUNS



Ham Buns image

Jennifer Owens doesn't know where her mother, Frances, first found the recipe for these ham buns, but they have been a part of her life since childhood in Easley, S.C. It may have come from relatives in Tennessee, as a similar recipe appears as "Hallelujah Ham Loaves" in "Dinner on the Diner," a 1983 cookbook from the Junior League of Chattanooga. The warm appetizer has won fans wherever Ms. Owens goes. Her mother's original formula called for raw onions, but Ms. Owens now sautés them. Use good smoked ham, either holiday leftovers or from the deli counter. As the buns bake, the butter pools at the bottom, toasting up the base of these irresistible bite-size sandwiches.

Provided by Sara Bonisteel

Categories     dinner, easy, lunch, finger foods, sandwiches, appetizer

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 8

1 cup unsalted butter (2 sticks), at room temperature, plus 1 tablespoon
1 jumbo sweet onion, such as Vidalia, finely chopped (3 cups)
4 flats of party rolls (see Tip)
3 tablespoons yellow mustard
3 tablespoons poppy seeds
1 teaspoon Worcestershire sauce
6 ounces Swiss cheese, grated (2 cups)
1 pound smoked ham, finely chopped (3 cups)

Steps:

  • Position racks in top and bottom thirds of the oven and heat oven to 400 degrees.
  • Melt 1 tablespoon butter in a large skillet over medium heat and cook onion, stirring occasionally, until translucent, 8 to 10 minutes.
  • As the onion cooks, split each flat of rolls in half, running a bread knife parallel to the counter as you slice the still-connected rolls. Once the onion has finished cooking, remove from heat and set aside. Place two sheet pans in the oven, one on each rack, to heat while assembling the rolls.
  • In a large mixing bowl, combine mustard, poppy seeds and Worcestershire sauce. Add the remaining cup of butter and warm onion. Stir in cheese and ham until evenly combined.
  • On a sheet of aluminum foil large enough to completely encase a flat of rolls, place one flat, and open like a book. Spread about a quarter of the ham mixture in an even layer over the bottom half of the rolls to the edges. Close the book, so to speak, laying the still-connected roll top over the ham-covered base. Wrap the rolls tightly with the foil, crimping the edges of the foil to enclose them. Repeat with the three other flats of party rolls.
  • Divide the four packets between the two heated sheet pans. Bake until the cheese melts and rolls get toasty, 10 to 12 minutes. Unwrap and serve the flats on platters, encouraging diners to pull a bun from its brethren.

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Top Asked Questions

What goes well with mustard and onion buns?
The onion and mustard flavors go so well with ham or hamburgers, but the buns are special enough to serve alongside an elaborate main dish. —Melodie Shumaker, Elizabethtown, Pennsylvania Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
How to make mustard and mustard pizza dough?
Add the 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, 6-8 minutes. Place in a greased bowl, turning once to grease top.
What's so special about McDonald's buns?
It makes delectably different rolls that are a hit wherever I take them. The onion and mustard flavors go so well with ham or hamburgers, but the buns are special enough to serve alongside an elaborate main dish. —Melodie Shumaker, Elizabethtown, Pennsylvania

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