Easy Bread Machine Caramelized Onion Slider Buns with Video Segment

Monday on The Sonoran Living Segments I did these crazy delicious bread-machine slider buns and I had a lot of requests for a separate posting on my blog with this video. Ace actually fell out of his chair laughing at his adorable wife. Hey. If it keeps the man happy, I'm good with sharing.  So here you go darlings! This is the recipe and video for the slider bun segment. Enjoy!

Chef Tess' Bread-Machine Caramelized Onion Slider Buns
1 c lukewarm milk

3T butter, softened 

1 1/2 tsp salt

3T white sugar 

1 tsp onion powder
 
3T dried minced onion

1/4 c potato flakes

3 c all-purpose flour

1T active dry yeast

1 egg white

1T water 

1/4 c dried minced onions

Directions: Place milk, butter, salt, sugar, onion powder, dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by manufacturer. Select the dough cycle, and press Start. When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. For slider buns I usually do 16 pieces instead of 8. Gently flatten the balls until they are 4 inches in diameter. Place in a draft free place to rise until double in size, about 40 minutes. Preheat the oven to 350 degrees. Whisk the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion. Bake for 15 to 20 minutes in the preheated oven, until golden brown.

Tomato Molasses Hamburger buns...perfect for BBQ sandwiches.

Tomato adds such a cool color to bread dough. Don't you think so? These are my cute buns. Um... That came out wrong. These are my HAMBURGER BUNS. Manly buns. Not cute. Manly.

Today we had them for dinner with some vegetarian BBQ filling made with mushrooms and caramelized onion...and BBQ sauce stuff. Pretty basic.

I used my basic bread recipe but replaced one of the cups of water with tomato sauce, and the 2 T of honey with 3 T dark molasses. That's it. When the dough was ready for the final proof, I formed into 8 large balls. Coated a bakers stone with cornmeal, and put the buns on the stone. They raised just over an hour and then I brushed them with water and sprinkled the tops with more cornmeal. They had such a nice crunch to them. Baked at 400 degrees 25-30 minutes. When still hot I cut them and filled them with the BBQ filling.

Here's the "before picture"...


I decided to go a little over the carrot top and make a freaky fun center holder for the carrot sticks. It's just a bell pepper cut in thirds, this is the middle section. How cool is that? My boys went crazy about it...which always makes me smile. BIG.

Look at these buns all baked now and loaded up with filling. Want to know a secret? The tomato and molasses go perfect with BBQ. I don't think I can ever go back to plain buns again. No matter how cute they are.

Wow.


For the record, we are real people too. Ketchup. Plastic punch jug. Gallon of milk on the table.

So, don't think I am Martha Stewart. She's such a smarty pants. I don't have her entire creative staff either. Or a maid. Or several million in the bank. Just me and the boys.


Here's Face, eating the beets . He was so happy!!

What more can I say? It was a sweet dinner. Life is good.

Here's to living each day as if it was your last, and turning off the TV for dinner.