Sourdough Onion Hamburger Rolls

We were discussing dinner, and decided for hamburgers. I decided to make hamburger rolls since we did not have any, and it was another chance to use my sourdough starter.

Ingredients:

• 8 ounces sourdough starter
• 2 ounces lukewarm water
• 1 ounce butter (or 2 tablespoons)
• 1 large egg
• 10 3/4 ounces All-Purpose Flour
• 1 3/4 ounces sugar
• 1 1/4 teaspoons salt
• 1 teaspoon onion powder
• 1 tablespoon instant yeast (maybe 2 teaspoons, depending on how active your starter is)  
   
• 3 tablespoons minced dried onion
• 1 egg white beaten with 1 tablespoon water
• topping seeds: sesame, poppy, etc., optional

Instructions:

1. Place the dough ingredients in a bread machine - let knead to make a soft, somewhat tacky dough. (Add a smidge of flour if needed)
2. Let the dough irise for about 60 to 70 minutes or through dough cycle.
3. Pat the dough out on lightly greased parchment paper or Silpat into a 12" x 17" rectangle.
4. Sprinkle the dough with the minced onion, and press onion gently into the dough.
5. Starting with a short end (12"), roll dough up like a jelly roll, sealing the ends and side seam.
6. Cut the log into eight slices. 
7. Place the rolls on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide.
8. Cover rolls with plastic wrap, and let them to rise about 1 hour until they are puffy. 
9. Near the end of the rising time, preheat the oven to 375°F.
10. Remove plastic wrap, brush rolls with the beaten egg white/water, and sprinkle with seeds.
11. Bake the rolls for 20 to 22 minutes - they should be golden brown and feel set when you poke them.
12. Remove them from the oven, and cool on a rack. 
13. When completely cool, wrap in plastic, and store at room temperature.

Carole's Notes:

We liked these!

The recipe is lightly adapted from http://www.kingarthurflour.com/recipes/onion-buns-recipe