3 tbsp. butter
3/4 c. finely chopped onion
3 c. (about) unsifted unbleached flour
3 c. whole wheat flour (unsifted)
3 tbsp. sugar
1 1/2 tsp. salt
2 pkgs. active dry yeast
2 c. hot tap water

In a small frying pan, heat butter; add onions and slowly saute until golden, 5-7 minutes. Set aside. In a large electric mixer bowl blend together 1 cup of the regular flour, 1 cup of the whole wheat flour, sugar, salt and yeast. Reserve about 2 tablespoons of the onion- butter; mix remaining onion-butter into yeast mixture. Pour in the hot water; beat at low speed for 2 minutes.

Then add 1 more cup whole wheat flour and beat at high speed for 2 minutes. Stir in the remaining 1 cup whole wheat flour and enough of the regular flour (about 1 cup) to make a soft dough. Sprinkle about 1/3 cup of the regular flour on a board; turn dough out onto it and knead until smooth and elastic, about 5 minutes, adding more of the flour as needed.

Place in a greased bowl; turn dough over to grease top. Cover and let rise in a warm place until double in bulk, about 1 hour. Punch down and divide dough into 20 equal pieces; roll each into a ball and place about 4 inches apart on greased baking sheets.

With greased fingers, flatten each into about a 4-inch circle. Spread about 1/4 teaspoon of the reserved onions on the top of each circle. Cover and let rise until doubled, about 50 minutes. Bake in a 375 degree oven for 20-25 minutes or until brown. Makes 20 rolls.