In large mixer bowl combine 2 1/2 cups all-purpose flour and 2 packages active dry yeast. Heat 2 1/4 cups milk, 2 tablespoons sugar, 2 tablespoons instant minced onion, 2 tablespoons cooking oil, 1 tablespoon prepared mustard, 1 1/2 teaspoons salt and 1/4 teaspoon pepper just until warm (115-120 degrees), stirring constantly. Add to dry mixture in mixer bowl; add 1 egg. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.

By hand, stir in 3 1/2 cups all-purpose flour to make a moderately stiff dough. Knead on floured surface until smooth and elastic (about 5 minutes). Shape into a ball. Place in greased bowl, turning once. Cover; let rise in warm place until double (45-60 minutes). Punch down; divide dough in half. Divide each half in 9 portions. Cover and let rest 10 minutes.

Shape into balls and flatten to 3 1/2 inch circles. Place on greased baking sheets. Let rise until double (20-30 minutes). Combine 1/4 cup water and 2 tablespoons instant minced onion; let stand 5 minutes. Combine 1 beaten egg and 2 tablespoons water; brush onto rolls. Sprinkle with onion mixture. Bake at 375 degrees for 20-25 minutes. Remove from baking sheets. Makes 18.