5 1/2 - 6 c. all-purpose flour
2 pkgs. quick-rise yeast
2 tbsp. sugar
1 tbsp. salt
1/4 tsp. white pepper
1 c. milk
1 egg, slightly beaten
2 tbsp. oil
1 tbsp. mustard
2 tbsp. instant minced onions
1 c. water
1 egg
1/4 c. water
2 tbsp. instant minced onion

In large mixer bowl combine 3 cups flour, yeast, sugar, salt and pepper; mix well. In saucepan heat milk, 1 cup water and oil until very warm (120-130 degrees). Add to flour mixture. Add mustard, 2 tablespoons instant minced onion and egg. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand gradually stir in enough remaining flour to make firm dough.

Knead on floured surface until smooth and elastic (5 to 8 minutes). Place in greased bowl, turning to grease top. Cover. Let rise in warm place until doubled (about 30 minutes). Punch down dough. Divide into 3 parts. Divide each third into 6 pieces. Shape each piece into a ball, place on greased cookie sheets; flatten to a 3" diameter. Cover, let rise in warm place until double (15 minutes).

Combine 1/4 cup water and 2 tablespoons instant mince onions. Let stand while rolls are rising. Combine slightly beaten egg and onion mixture. Brush top of rolls. Bake at 375 degrees for 15 to 20 minutes.