These I made smaller (like a dinner roll). These robust whole wheat buns are excellent with hamburgers.

3 tbsp. butter
1 c. finely chopped onion
3 c. all-purpose flour
3 c. whole wheat flour
3 tbsp. sugar
2 tsp. salt
2 pkg. active dry yeast
2 c. very warm (125 degrees) water

Melt butter in frying pan. Saute onion until golden, about 5 to 7 minutes. Set aside.

Blend together 1 cup all-purpose flour, 1 cup whole wheat flour, sugar, salt and yeast in large electric mixer bowl. Reserve 2 tablespoons of the onion-butter mixture. Add remainder to dry ingredients. Pour in warm water. Beat at low speed 2 minutes. Add 1 cup whole wheat flour. Beat at high speed 2 minutes.

Stir in remaining 1 cup whole wheat flour and enough of the all-purpose flour (about 1 cup) to make a soft dough. Sprinkle about 1/3 cup all-purpose flour on bread board. Turn dough out onto it and knead until smooth and elastic, about 5 minutes. Add more flour as needed.

Place in a greased bowl and butter top of dough lightly. Cover and let rise in a warm place until doubled in size. Punch dough down and divide into 36 golf ball size pieces. Shape into buns. Place 1/2 inch apart on greased baking sheets.

Sprinkle 1/4 teaspoon reserved onion on the top of each bun. Cover with a towel and let rise in a warm place until doubled in size. Bake in a 375 degree oven 20 to 25 minutes or until golden brown. Makes 36 rolls.