2 pkg. active dry yeast
2 c. warm water (105-115 degrees)
1/2 c. sugar
1/4 c. shortening
1 egg
2 tsp. salt
1 tsp. onion powder
2 c. whole wheat four
4-5 c. all purpose flour
1 egg yolk
1 tbsp. water
1 med. onion, finely chopped (about 1/2 c.)
2 tbsp. butter

If using self rising flour, omit salt.

Dissolve yeast in 2 cups warm water. Stir in sugar, shortening, egg, salt, onion powder, whole wheat flour, and 1 1/2 cups of the all purpose flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead until smooth and elastic, about 5 minutes. Place dough in greased bowl; turn greased side up. Cover and refrigerate at least 2 hours or until ready to use. Dough can be stored covered in refrigerator up to 4 days.

Shape dough into 1 1/4 to 1 1/2 inch balls; place 2 inches apart on lightly greased baking sheet. Flatten balls. Cover; let rise until double 1 to 1 1/2 hours. Heat oven to 400 degrees. Blend yolk and 1 tablespoon water. Brush buns with egg yolk mixture. Cook and stir chopped onion in butter until tender; drain. Top each buns with about 1/4 teaspoon onion. Bake until golden brown, about 10 minutes. Cool. Split and butter. 4-5 dozen buns.