1 pkg. active dry yeast
1/4 c. warm (105 to 115 degree) water
2 tbsp. sugar
1 tbsp. prepared mustard
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. instant minced onion
2 tbsp. vegetable oil
2 c. scalded milk
6-7 c. sifted flour
1 egg, slightly beaten
1/4 c. water

Dissolve yeast in warm water. Combine next 6 ingredients in a large bowl. Stir in milk. Cool until lukewarm. Add 2 cups flour, beating until smooth. Add egg and yeast. Stir in enough flour to make a soft dough. Turn onto floured surface; knead 5-8 minutes. Place in greased bowl.

Cover; let rise until doubled, about 1 1/2 hours. Punch down. Divide dough into 2 equal parts. Let rest 10 minutes. Divide each dough part into 9 sections. Form each section into a bun, tucking edges under. Let rise until doubled, about 30 minutes.

Brush buns with a glaze, using 1 beaten egg and 2 tablespoons water. bake at 375 degrees for 20 minutes. Makes 18 buns.