3 tbsp. butter
3/4 c. finely chopped onion

Saute till golden. 3 c. whole wheat flour 3 tbsp. sugar 1 1/2 tsp. salt 2 pkgs. dry yeast 2 c. hot tap water

In large electric mixer bowl, stir together 1 cup flour, 1 cup whole wheat flour, sugar, salt and yeast. Measure and set aside 2 tablespoons onion butter mixture. Mix remaining onion butter mixture into yeast mixture. Add hot water; beat on low speed 2 minutes. Add 1 cup whole wheat flour; beat on high 2 minutes. Stir in remaining 1 cup whole wheat flour and enough white flour to make soft dough. Knead until smooth. Place in greased bowl; cover, let rise 1 hour. Punch down, divide into 20 balls. Place on greased cookie sheet. With onion butter on your fingers, flatten each ball into 4 inch circle. Rise 50 minutes. Bake at 375 degrees for 20 to 25 minutes until brown.